Soda Bread, Seeded Whole Grain

Soda Bread, Seeded Whole Grain

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    8" Loaf


Ingredients

  • ¼

    cup millet

  • ¼

    cup quinoa

  • 2

    tablespoons amaranth

  • 1

    cup old-fashioned oats, plus more for topping

  • cups buttermilk, divided, plus more for brushing

  • 1

    tablespoon vegetable oil, plus more for pan

  • 3

    cups whole wheat flour

  • 1

    cup all-purpose flour

  • 2

    tablespoons flax-seed

  • 1

    tablespoon kosher salt

  • 2

    teaspoons baking soda

  • ¼

    cup sunflower seeds, plus more for topping

  • 4

    tablespoons unsalted butter, cut into pieces

  • 3

    tablespoons brown rice syrup or mild-flavored (light) molasses

Directions

1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ 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.)
 2. Preheat oven to 350°. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flax-seed, salt, baking soda, and ¼ 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 1¼ cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogeneous, and still slightly sticky. 
 3. 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°, 55–70 minutes. Let cool in pan.
 NOTE: Do Ahead: Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.


Nutrition

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