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['Side view of a freshly baked multigrain buttermilk bread, showcasing its crust and texture.', 'Close-up shot of multigrain buttermilk bread with visible seeds and grains, highlighting its rustic look.', 'Detailed angle of multigrain buttermilk bread, emphasizing the variety of seeds and whole grains used.', 'Juicy slice of multigrain buttermilk bread with a golden crust and a rich, textured interior.']
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Multigrain Buttermilk Bread

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 slices
Calories 180
A hearty, nutritious bread packed with whole grains and seeds, perfect for wholesome snacking or sandwiches.

Ingredients

Dry ingredients

  • 2-1/4 cups whole wheat flour
  • 3/4 cup rolled oats
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt (Himalayan salt)
  • 2 tbsp hemp seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp chia seeds
  • 2 tbsp sesame seed
  • 2 tbsp sunflower seeds
  • 1-1/2 cups buttermilk

Instructions 

  • Preheat oven to 375°F (190°C). Grease a loaf pan.
  • Mix seeds in a small bowl. Combine dry ingredients in a large bowl and add seeds, reserving some for topping.
  • Make a well in the dry ingredients, pour in buttermilk, and stir until dough forms.
  • Transfer dough to pan, sprinkle reserved seeds on top, and bake for 35-40 minutes.
  • Cool in pan for 10 minutes, then remove and cool on wire rack before slicing.

Notes

Store in an airtight container for up to a week.
Calories: 180kcal
Cost: $15
Course: Bread
Cuisine: American
Keyword: seeds, whole wheat