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

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

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  • 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.

  • 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.

  • Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.

  • 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.

  • 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.

Nutrition Facts

90.2 calories; 3.1 g protein; 13.5 g carbohydrates; 0.7 mg cholesterol; 266.1 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2005
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. Read More
(24)

Most helpful critical review

Rating: 3 stars
03/26/2006
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... Read More
(4)
63 Ratings
  • 5 star values: 53
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/22/2005
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. Read More
(24)
Rating: 5 stars
02/05/2004
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! Read More
(20)
Rating: 5 stars
03/03/2003
This recipe produced a fine moist somewhat nutty flavored loaf. It is destined to become a favorite in this household. Read More
(18)
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Rating: 5 stars
10/31/2005
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! Read More
(16)
Rating: 5 stars
01/28/2004
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. Read More
(15)
Rating: 5 stars
10/08/2004
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! Read More
(14)
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Rating: 4 stars
10/21/2005
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. Read More
(12)
Rating: 5 stars
07/27/2005
This. Recipe. Was. So. Good. I don't even like buttermilk! But it was very mild and the loaves came out perfectly. Read More
(11)
Rating: 5 stars
03/13/2005
A great change from the everyday breads!! I didn't have buttermilk so I used the same amount of 2% milk and added 1 and 1/2 teaspoons of vinegar. Also I didn't have bread flour so I just used all-purpose flour and it turned out awesome. Another idea is to grind up the flax seeds first as you get more nutritional value that way. You can use a blender or a coffee grinder. A keeper!!! Read More
(11)
Rating: 3 stars
03/26/2006
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... Read More
(4)