SIX SEED SODA BREAD
One of the farmers markets sells this very heavy dense bread that is chocked full of seeds. Well it is kind of expensive at $4.00 a loaf, so started playing around with some soda bread recipes and came up with this which is close. This is a heavy dense bread that only slices well when cold but tastes better warm. We enjoy it slightly warm with either plain or with flavored butter.*The dough is very sticky see notes in directions*
Provided by Debbwl
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- In a small bowl combine all the seeds and set aside.
- Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
- Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
- Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
- Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
- Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
- Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
- Cool on rack.
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."-Claire Saffitz, associate food editor
Provided by Claire Saffitz
Categories Bread Healthy Quinoa Whole Wheat Thanksgiving Kid-Friendly Bon Appétit St. Patrick's Day Seed Bake Small Plates
Yield Makes one 8"-diameter loaf
Number Of Ingredients 14
Steps:
- 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.)
- 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. 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. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
- Form dough into a ball and place in prepared pan. 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.
- Do ahead
- Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
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- Place a cast iron dutch oven or a heavy pot in your oven with its lid. If the lid is not heatproof, protect the knob with aluminum foil. Preheat your oven with the pot in it to 425 degrees F.
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