Easy buttermilk load with nuts and seeds | bitterbaker.com

Easy buttermilk loaf with nuts and seeds

Sometimes it feels like overkill to make sourdough bread. I mean, it tastes great, and overall I think it’s worth it, but you can’t really get away from that it takes time. Hours. Although most of it’s waiting time, still, it takes hours.

Easy buttermilk loaf with nuts and seeds | bitterbaker.com
Wanna see what’s inside?

Usually when I feel like this, I turn to my buttermilk breads. It takes no more than ten minutes to whip up the batter (no yeast needed!), and then it just goes in the oven. Voilà – done. You can’t find a better loaf than that, seriously. What is more, it’s stuffed with nuts, seeds, anise, caraway, fennel, wheat bran, wheat germ. Every bite is sensational, full of flavors. Good for you, good for your soul.

Easy buttermilk loaf with nuts and seeds | bitterbaker.com
Nuts and seeds, nuts and seeds, nuts and seeds.

It’s like a really good, dark, sourdough rye loaf, except it’s like ten times quicker to make. It does take an hour and half for it to bake in the oven, though. Ideally, the ultimate loaf would be done in 20 minutes.

Oh well, you can’t have everything.

Easy buttermilk loaf with nuts and seeds | bitterbaker.com
Serve toasted with warm butter and a slice of cheese.

Easy buttermilk loaf with nuts and seeds
Total time: 10 minutes to mix ingredients.1.5 hours to bake the loaf. Makes 1 loaf.


  • 2 1/4 cup buttermilk
  • 1/2 cup molasses
  • 1 tsp sea salt
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1/2 tbsp anise seeds
  • 1/2 tbsp caraway seeds
  • 1/2 tbsp fennel seeds
  • 1/2 cup flaxseed meal
  • 1/2 cup flaxseeds
  • 1/2 cup walnut pieces
  • 1/2 sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup wheat bran
  • 1 cup wheat germ
  • 2 cups whole wheat flour

Easy buttermilk loaf with nuts and seeds | bitterbaker.com
Why not make it a habit and make one loaf once a week?

Preheat the oven to 390°F. Mix buttermilk and molasses in a bowl. In another bowl, mix all the dry ingredients. Add the dry ingredients to the buttermilk and quickly mix to a dough/batter (will be rather loose!). Grease a loaf pan and spread out the batter evenly in it. Bake in the oven for 1.5 hours, until the loaf has reached an inner temperature of 97°C or 206.6°F. Take the loaf out of the pan and let it cool on a rack. Let it cool thoroughly before you cut it, to prevent the inside from becoming gooey.


Easy buttermilk loaf with nuts and seeds | bitterbaker.com
Don’t like pumpkin seeds? Swap them out for hazelnuts.

This post has been submitted to YeastSpotting.

Share this post with your friends!

    You might also like:

    17 thoughts on “Easy buttermilk loaf with nuts and seeds

    1. john@kitchenriffs

      Gorgeous bread! We usually bake all of our bread, and often use the no-knead method. Which takes a good 24 hours or so before you can bake, but it’s mostly unattended time. Like you, when we want something quicker we’ll make a quick bread. Lately beer bread, and we’ve been making it at least once a week. Love this! We need to give it a try. Thanks so much.

      1. Yvonne Rogell Post author

        No-knead methods are really worth it too, like you said it’s mostly just waiting time, which I totally can live with 🙂 I’ve actually never tried beer bread before (except for a very traditional Swedish loaf that we make around Christmas, but it’s not the kind of beer bread I’ve seen on most food blogs), gotta put that on my list. Thanks for the reminder!

    2. Liz

      You have made me SO hungry with this post. I make a similar bread, but you’ve added even more seeds. I need to do the same…and quick!!!


    Leave a Reply

    Your email address will not be published. Required fields are marked *