Seeded Whole Grain Soda Bread PT550M https://img4.recipesrun.com/201907/2019/1105/ce/8/783099/300x200x50.jpg 4 servings Ingredients: 3 tbsp. brown rice syrup or mild-flavored (light) molasses 4 tbsp. unsalted butter 1/4 cup sunflower seeds 2 tsp. baking soda 1 tbsp. kosher salt 2 tbsp. flaxseed 1 cup all-purpose flour 3 cups whole wheat flour 1 tbsp. vegetable oil 2 1/4 cups buttermilk, divided 1 cup old-fashioned oats 2 tbsp. amaranth 1/4 cup quinoa 1/4 cup millet

Seeded Whole Grain Soda Bread

By Tracy

4 Person
550 Minutes
0 Calories
Seeded Whole Grain Soda Bread! This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too. Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

Ingredients

  • 3 tbsp. brown rice syrup or mild-flavored (light) molasses

  • 4 tbsp. unsalted butter

  • 1/4 cup sunflower seeds

  • 2 tsp. baking soda

  • 1 tbsp. kosher salt

  • 2 tbsp. flaxseed

  • 1 cup all-purpose flour

  • 3 cups whole wheat flour

  • 1 tbsp. vegetable oil

  • 2 1/4 cups buttermilk, divided

  • 1 cup old-fashioned oats

  • 2 tbsp. amaranth

  • 1/4 cup quinoa

  • 1/4 cup millet

Method

  • 01
    Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
  • 02
    Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl.
  • 03
    Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil.
  • 04
    Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky. Form dough into a ball and place in prepared pan.
  • 05
    Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.

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Seeded Whole Grain Soda Bread

Seeded Whole Grain Soda Bread! This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too. Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 480 Mins
  • Cook Time 70 Mins
  • Total Time 550 Mins
02 Ingredients
3 tbsp. brown rice syrup or mild-flavored (light) molasses
4 tbsp. unsalted butter
1/4 cup sunflower seeds
2 tsp. baking soda
1 tbsp. kosher salt
2 tbsp. flaxseed
1 cup all-purpose flour
3 cups whole wheat flour
1 tbsp. vegetable oil
2 1/4 cups buttermilk, divided
1 cup old-fashioned oats
2 tbsp. amaranth
1/4 cup quinoa
1/4 cup millet
03 Method
Step 1
Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
Step 2
Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl.
Step 3
Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil.
Step 4
Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky. Form dough into a ball and place in prepared pan.
Step 5
Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.
04 Author
Tracy Tracy
647 Recipes
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