Makes one-9X5-inch loaf
Recipe from Stacy Fraser via EatingWell
Husband-Tested in Alice’s Kitchen
This bread
takes very little time to make. It’s
loaded with seeds and whole-grains. This quick bread recipe is the perfect vehicle
for both sweet and savory toppings, so try it toasted with baba ghanouj one day
and with honey or jam the next. Make it on the weekend and enjoy it in your
weekday lunchbox.
1/3
cup unsalted sunflower seeds
1/3
cup unsalted pumpkin seeds
3
Tablespoons flaxseed
3
Tablespoons sesame seeds
2 cups
white whole-wheat flour
½
teaspoon baking soda
½
teaspoon salt
1
Tablespoon baking powder
3
large eggs
1½
cups buttermilk
1
cup rolled oats
½
cup avocado oil or extra-virgin olive oil (I used olive oil.)
2 Tablespoons
honey or pure maple syrup (I used maple syrup.)
Preheat
oven to 350 °F. Coat a 9-by-5-inch loaf pan with cooking spray.
Combine
sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium
skillet; toast over medium heat, stirring, until lightly brown and starting to
pop, 5 to 7 minutes.
Reserve 2 tablespoons of the seed mixture in a small bowl;
transfer the remaining seeds to a large bowl. Add flour, baking powder, baking
soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl,
then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet
ingredients into the dry ingredients; stir and fold together until combined.
Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
Bake
until golden brown and a toothpick inserted into the center of the loaf comes
out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before
turning out onto a wire rack to cool completely.
Tips: Store airtight at room temperature for up to 3 days or refrigerate for
up to 5 days.
Also, you can freeze buttermilk and then thaw it in the refrigerator.
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Here is our good friend Brad, with his daughter,
Hazel (age 2) enjoying
Seeded
Whole Grain Quick Bread at a
recent party. She ate two pieces!
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I've made this recipe several times, and each time I've done it a bit differently. My goal is to make it vegan and delicious. In my latest, best version, I used flax eggs instead of chicken eggs, soymilk "buttermilk" instead of cow milk, and plain almond yogurt in place of the oil. I also added one cup of chopped Medjool dates. The bread tastes fantastic and has a lovely texture. Thanks for providing such a wonderful starting point!
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