savory seeded quick bread
Adapted from MarthaStewart.com
Ingredients
- 2 cups whole-wheat pastry flour
- 2 cups spelt flour
- 1/2 cup sunflower seeds toasted
- 1/2 cup black sesame seeds
- 2 tablespoons caraway seeds
- 2 tablespoons flaxseeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons coarse salt
- 1 1/2 cups whole milk room temperature
- 3/4 cup buttermilk room temperature
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
For topping
- 2 teaspoons sunflower seeds toasted
- 1 teaspoon black sesame seeds
- 1 teaspoon caraway seeds
- 1 teaspoon flaxseeds
Instructions
- Spray a 9" x 5" loaf pan with cooking spray and line it with parchment paper. Preheat your oven to 350°F.
- In a bowl, mix together the flours, seeds, baking powder, baking soda and salt. Set aside.
- In another large bowl, blend the milk, buttermilk, oil and honey and stir until the honey is dissolved.
- Add the flour mixture to the wet mixture and beat together until fully incorporated and no dry bits remain.
- Transfer the batter to the loaf pan, smooth the top and sprinkle with the seed topping.
- Bake for about 1 hour or until a tester inserted into the loaf comes out clean.
- Remove from the oven, cool in the pan for about 20 minutes, then turn out onto a wire rack to fully cool.
- The bread will keep for about a week at room temperature.