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Herb and Seed Bread Recipe

This herb and seed bread is a quick bread made with buttermilk.

Trivia: According to Wikipedia, quick bread is an American term used to denote a bread that is leavened with agents other than yeast.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: For the mixture of raw seeds and nuts in this quick bread recipe, consider a combination of raw sunflower seeds, sesame seeds, poppy seeds, flax, ground walnuts or any other combination that you like.

Tip #3: For the mixture of chopped fresh herbs, consider using thyme, rosemary, oregano, dill, basil or others.

Herb and Seed Bread Recipe

This recipe makes one loaf.


3 cups of whole wheat flour
1 cup of all purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1/2 cup of mixed seeds and nuts
3-4 tablespoons of chopped, fresh herbs
1 tablespoon of honey
2 cups of buttermilk OR low fat, plain yoghurt
Topping Material -- eg seeds,oat bran or wheat germ


Preheat your oven to 350°

Mix together the two flours, baking soda, salt, seeds and chopped, fresh herbs.

In a separate bowl, mix together the honey and buttermilk (or yoghurt).

Add the wet ingredients to the dry ingredients. Stir until moistened, but do not stir too much.

Grease a fairly large loaf pan. Pour the batter in the loaf pan. Sprinkle your topping ingredients over top.

Bake until done. This takes about 45 minutes or more. Test by inserting a toothpick in the middle. The toothpick will come out clean when the herb and seed bread is done.

Remove the quick bread from the pan and cool on a rack. Serve while warm if desired.

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