Wholesome Bread

In my last post I said I would give you a recipe that used up the leftover buttermilk from making your own butter.

But buttermilk in bread? Yes, absolutely! The secret to this bread is the buttermilk, it gives the bread a wonderful texture and makes it incredibly soft!

Wholesome Bread Ingredients

This recipe came about after a quick trip to Dublin, Ireland, where at the airport of all places, we had a quick meal of soup and this amazing bread, that was full of grains and tasted great! After this trip, the bread stayed in my mind and I was determined to re-create it!

So now when I make bread, this is my go-to recipe. The best thing is that it is quick to make and it requires no proving!

Wholesome Baked Bread


We all know that nothing smells, tastes and is better for you than freshly baked wholegrain bread! What is even more perfect is you can now spread your own homemade butter on your freshly baked wholegrain bread!

Buon appetito!


Author | The Unprocessed Pantry

475g wholegrain flour, plus extra for dusting
1/4 cup pumpkin seeds, plus extra for decoration
1/4 cup sunflower seeds, plus extra for decoration
1tbsp bicarbonate of soda
1tbsp baking powder
1tbsp salt
400ml buttermilk

Mixing bowl
Baking Tray

Preheat oven to 180°c fan forced or 200°c convection.

Line a tray with baking paper. Toast the pumpkin and sunflower seeds in the oven for 5-10 minutes or until lightly browned. Remove from the oven and allow to cool slightly.

In a bowl, add the flour, bicarb, baking powder and salt, mix together with your hands until combined. Add the toasted seeds and mix with the flour until evenly distributed.

Make a well in the centre of the flour and pour in the buttermilk. Mix with your hands until combined (the dough will be quite sticky).

Once combined, turn the dough onto a lightly floured surface. Flour your hands and then lightly knead the dough for 30 seconds.

Shape the dough into a ball and place on a lined baking tray. With a sharp knife cut a cross into the top of the dough and press in some un-toasted seeds.

Bake in the oven for 45-50 minutes or until the bottom of the loaf of bread sounds hollow when tapped.



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