Seeded Buttermilk Bread

Recipe by: Kathleen Lloyd
Saved as a favourite by 43 cook(s)


Ready in 3 hours
Picture by: FRAMBUESA
If you are looking for high fibre bread this is the perfect choice with sesame seeds, flax seeds, poppy seeds and sunflower seeds in a wholemeal bread base.


Serves: 20
  • 7g dried active baking yeast
  • 1 teaspoon caster sugar
  • 3/4 cup (190ml) lukewarm water
  • 1 1/2 cups (375ml) buttermilk
  • 2 tablespoons butter, melted
  • 3 tablespoons honey
  • 2 teaspoons salt
  • 2 tablespoons sesame seeds
  • 2 tablespoons linseeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons sunflower seeds
  • 250g wholemeal plain flour
  • 4 cups (625g) bread flour

Preparation method

Prep: 30 minutes |Cook: 30 minutes | Extra time: 2 hours
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, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the wholemeal flour. Stir to combine. Add the bread flour, 60g or so 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 clean damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 190 degrees C. Grease two 23x12cm loaf tins.
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 tins. Cover with a clean damp cloth and let rise until doubled in volume, about 40 minutes.
6. Bake for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.


  • Energy 774.04 kJ
  • Total Fat 3.3 g
  • Saturated Fat 0.5 g
  • Sodium 266.7 mg
  • Total Carbs 33.3 g
  • Fibre 2.8 g
  • Protein 6.3 g