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savory seeded quick bread

Adapted from MarthaStewart.com
Course breads


  • 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


  • 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.
Keyword caraway seeds, flax seeds, Quick Breads, sesame seeds, spelt, sunflower seeds, whole wheat