Multigrain Buttermilk Bread
Try this Multigrain Buttermilk Bread recipe, or contribute your own.
Try this Multigrain Buttermilk Bread recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 slice (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat your oven to 375°F; grease and flour a loaf pan and set it aside.
- In a small bowl, combine the hemp, pumpkin, chia, sesame and sunflower seeds; mix well.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, salt and baking soda. Mix with a whisk until fluffy and fully combined; whisk in mixed seeds, keeping about 1 tablespoon to sprinkle over the loaf later.
- Make a well in the center of the flour and pour in the buttermilk; whisk gently until the dough becomes too thick and sticky; switch to a rubber spatula and keep stirring gently until the dough comes together.
- Transfer the dough to the prepared pan; spread as evenly as you can and sprinkle reserved seeds over the top.
- Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the bread cool in the pan for about 10 minutes, or until it can be handled safely.
- Remove the bread from the pan and let cool on the wire rack for another 5 to 10 minutes before slicing and serving.
- Keep in an airtight container in a cool dry place for up to a week.
My Multigrain Buttermilk Bread Baking Adventure
As a busy working mom, finding time to bake is a luxury, but the aroma of freshly baked bread is a comfort I can’t resist. This Multigrain Buttermilk Bread recipe has become a staple in my kitchen, a testament to the fact that delicious, wholesome baking doesn’t have to be time-consuming. The recipe itself is remarkably simple, requiring ingredients I usually keep on hand, and the results are consistently amazing. The texture is wonderfully hearty thanks to the blend of whole wheat flour and oats, while the buttermilk adds a delightful tang that cuts through the richness of the seeds. The addition of various seeds—hemp, pumpkin, chia, sesame, and sunflower—adds a delightful crunch and a boost of nutrition. It's the perfect accompaniment to any meal, from a simple breakfast to a hearty dinner.
What I love most about this recipe is its versatility. I often adapt it to suit my family’s preferences and what I have available. Sometimes I swap out some of the seeds or add a sprinkle of dried cranberries or chopped nuts for an extra layer of flavor and texture. My kids, particularly, love to help with the mixing, making it a fun family activity. The process is straightforward, even for novice bakers, and the sense of accomplishment you feel when you pull a perfectly golden-brown loaf out of the oven is truly rewarding. The best part? It’s incredibly satisfying to know that I'm feeding my family wholesome, homemade bread that’s free from artificial ingredients and preservatives.
Beyond the ease and deliciousness, this bread is also incredibly practical. It keeps well for several days when stored in an airtight container, making it perfect for meal prepping. I often make a loaf on the weekend and slice it for quick breakfasts or snacks throughout the week. The hearty texture holds up well in sandwiches, and it toasts beautifully, making it a perfect base for avocado toast or a simple open-faced sandwich. Its versatility ensures it’s never a waste, and the simple satisfaction of enjoying something I baked myself makes it a truly special treat, even in the midst of a busy week. The aroma alone fills the house with warmth and homeliness, transforming even a hectic Tuesday evening into something more comforting and special. I highly recommend trying this recipe—it’s a simple pleasure that adds so much to everyday life. I believe everyone deserves the simple joy of freshly baked bread, and this recipe makes that joy wonderfully accessible.
Tips and Variations:
- For a sweeter bread: Add 1-2 tablespoons of honey or maple syrup to the dough.
- Add some spice: A teaspoon of cinnamon or nutmeg would complement the seeds beautifully.
- Experiment with other seeds: Feel free to substitute your favorite seeds or nuts.
- Make it vegan: Replace the buttermilk with a vegan buttermilk alternative.
- Shape it differently: This recipe can easily be adapted to make rolls or muffins.
This multigrain buttermilk bread is more than just a recipe; it's a testament to the simple joys of home baking and a reminder that even in the busiest of lives, there’s always time for a little bit of wholesome goodness.
