Quick, Easy, No Yeast required Multigrain Buttermilk Bread – So delicious and easy to make, you probably won’t want to buy bread at the store anymore!
I initially posted this Multigrain Buttermilk Bread recipe back in January of 2012. Whoa! That was like a million years ago!!!
Recently, someone asked a question in the comments section and I couldn’t really remember how the recipe went, because you know, it had been so long since I’d last made it. Just one look at it, though, and I remembered just how much I’d loved that bread back then and I wondered why I had never really made it again afterwards. Maybe it’s because I’d been paleo ever since? That would probably explain it… Anywho, it only took a second for me to decide that I HAD to revisit this recipe. And boy am I glad I did. Now I KNOW I’ll be making this bread like ALL THE TIME! While I don’t eat bread all that often, I can guarantee that you whenever the craving strikes, THIS is the bread I’ll be having!
I mean, it’s super quick and easy to make: all you do is mix a bunch of ingredients in a bowl – no yeast, proofing, kneading or special equipment required! Your fresh loaf of bread comes out of the oven in under 45 minutes, and it’s so insanely delicious, I can guarantee that you too, will be completely hooked and won’t ever want to buy bread at the store.
Just take a look at the above picture. Can you get a sense of how incredible the texture of this bread is? Seriously; it’s perfect in every possible way! The crust is nice and crispy, the interior is dense but also soft at the same time, and it has a nice substance to it, what with all the grains and seeds that it contains.
As far as flavor goes, this bread totally goes beyond amazing. It has SO much to offer! Its flavor profile is slightly reminiscent of biscuits, only better; If you’re a fan of biscuits, let me tell you you’re gonna be all over that bread!
Especially once you’ve realized how stupid easy it is to make…
Start by preheating your oven to 375°F and then grease and flour a loaf pan. Next, in a small bowl, combine 2 tablespoons of each: hemp, pumpkin, chia, sesame and sunflower seeds; mix well.
In a separate, larger mixing bowl, combine the whole wheat flour, rolled oats, salt and baking soda.
Now mix the flour, rolled oats, baking soda and salt with a whisk until fluffy and fully combined and then whisk in the mixed seeds, saving 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 for that whisk.
Switch to a rubber spatula and keep stirring gently until the dough comes together, just a few seconds, really.
Transfer the dough to your prepared pan and then spread it as evenly as you can. Sprinkle the reserved seeds over the top.
Bake your bread 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 it cool on the wire rack for another 5 to 10 minutes before slicing and serving.
Need I tell you that this bread is absolutely brilliant served warm (I mean, what bread isn’t?) topped with a little bit of fresh butter? That, or your favorite nut butter!
When you’re done, keep the rest of the loaf in an airtight container in a cool dry place, for up to a week.
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Multigrain Buttermilk Bread
- 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.
Source : Anja’s Food 4 Thoughts