Good Bread (High in Fibre and Seeds) Recipe

Name: Good Bread (High in Fibre and Seeds)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lukewarm water; 1 tsp. sugar; 1-1/3 tbsp. dry yeast; 2 cups buttermilk, scalded; 1/4 cup butter; 3 tbsp. molasses, honey; sugar; 1/8 tsp. baking soda; 2 tsp. salt; 1/2 cup tofu, crumbled (optional); 1 egg, slightly beaten; 1/3 cup pepitas (Mexican pumpkin seeds) chopped; 1/3 cup sunflower seeds, whole; chopped; 1/4 cup sesame seeds; 2 tbsp. poppy seeds; 2 tbsp. wheat germ; 1/4 cup natural bran; 1/4 cup rolled oats; 1 cup dark rye flour; 1 cup whole wheat flour; 3 to 4 cups white all-purpose flour

Servings: persons

1/4 cup lukewarm water
1 tsp. sugar
1-1/3 tbsp. dry yeast
2 cups buttermilk, scalded
1/4 cup butter
3 tbsp. molasses, honey
sugar
1/8 tsp. baking soda
2 tsp. salt
1/2 cup tofu, crumbled (optional)
1 egg, slightly beaten
1/3 cup pepitas (Mexican pumpkin seeds) chopped
1/3 cup sunflower seeds, whole
chopped
1/4 cup sesame seeds
2 tbsp. poppy seeds
2 tbsp. wheat germ
1/4 cup natural bran
1/4 cup rolled oats
1 cup dark rye flour
1 cup whole wheat flour
3 to 4 cups white all-purpose flour

1
Mix water and sugar together.
2
Sprinkle yeast on top and let stand in a warm place for 20 minutes.
3
Meanwhile, scald milk and stir in butter, molasses, soda and salt.
4
Allow to cool to lukewarm, then stir in tofu, egg and yeast mixture.
5
Add seeds, wheat germ, bran, oats, rye flour and whole wheat flour.
6
Add enough white flour to form a dough which can be handled.
7
Turn out onto a floured board and knead 200 times.
8
Form into a ball and place into a greased mixing bowl.
9
Grease top of ball.
10
Cover with a dry towel and allow to rise in a warm place until almost double in volume.
11
Punch down.
12
Let rest for 10 minutes.
13
Preheat oven to 375 degree F. Form dough into 2 large loaves and place in greased 9 x 5 inch loaf pans.
14
Cover and allow to rise until almost double in volume.
15
Bake for 35-45 minutes or until loaves sound hollow when tapped.
16
Turn out of pans and cool on a rack.

1699

kcal

Calories

126

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup lukewarm water, 1 tsp. sugar, 1-1/3 tbsp. dry yeast, 2 cups buttermilk, scalded, and more.

Yes, Good Bread (High in Fibre and Seeds) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Good Bread (High in Fibre and Seeds)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions