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.

Related Tags

Seeded Whole Grain Soda Bread

4.2

( By Tracy )

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

647 Recipes

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