Buttermilk Seed Bread Recipe - Allrecipes.com
Buttermilk Seed Bread Recipe
  • READY IN hrs

Buttermilk Seed Bread

Recipe by  

"A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 30 mins


  1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2005

Great bread. We loved all the seeds! I halved the recipe and made it in my bread machine on the dough setting. When I took it out, I continued from step 4.

Most Helpful Critical Review
Mar 25, 2006

I tried this bread twice, and even though its taste was pretty good, it did not rise enough to suit my taste. I also think the recipe calls for too much bread flour, except if you use 1 of them for kneading. Sorry, I won't give it another shot...

Mar 03, 2003

This recipe produced a fine, moist, somewhat nutty flavored loaf. It is destined to become a favorite in this household.

Feb 05, 2004

I've been looking for a simple and healthy bread recipe, and this one is perfect! I've tried other wheat bread recipes and scrapped them because they were too bland and too dry. This one was great- the loaves were heavy, but still moist. Be sure to let the loaves cool completely before you slice them, or else you'll wind up with crumbly, uneven slices. (Most folks say 20 min cooling time is enough, but I had better luck when I waited a full hour.) I'll definitely try this one again. Thanks for submitting it!

Oct 31, 2005

Everyone loved this bread. It was great toasted with just a little butter, so warm and chewy. I didn't have any flax or poppy seeds, so I just doubled up on the sunflower and sesame seeds. I also brushed the tops with a little milk and sprinkled on some rolled oats before baking. Delicious!

Jan 28, 2004

This bread is so good, and the toast is exquisite. I divided the recipe in half and made it start to finish in my bread maker. Perfect! I did, however, use a full tablespoon of yeast according to my machine's recommendations for 3 cups of flour. The 3/4 cup of water halved is approximately 6 Tbsp. I also substituted oil for the butter, and used heaping tablespoons of seeds. I made it on the whole wheat cycle, light crust. The sunflower seeds were all chopped up, which was what I wanted, but you could add these later if you wanted them whole. I will make this regularly. Thank you for submitting it.

Oct 08, 2004

Maybe I just got lucky, but this is by far the best loaf of bread I have ever made. In fact, I'd say it was perfect. Stranger yet, even my 8 and 7 year olds (picky eaters) loved this bread! I used heaping spoonfuls of each type of seed but otherwise followed the recipe exactly, kneading in flour as needed (as much as it took to no longer be sticky). Oh you betcha I will be making this again!

Oct 21, 2005

This is a hearty, chewy bread. I really enjoyed all the seeds. I would like a little more of them. (I used half ground flax seeds, half whole). I used 3 cups whole wheat, the rest white. I also used butter instead of margarine. The seeds and buttermilk give it a flavor and texture similar to the bread we get at a good German bakery. I liked it, but didn't love it as much as another bread I've made recently, also from this site.


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 267 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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