Soda Bread, Seeded Whole Grain

By OralW

Ingredients

• 1/4 cup millet
• 1/4 cup quinoa
• 2 tablespoons amaranth
• 1 cup old-fashioned oats, plus more for topping
• 2 1/4 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
• 1/4 cup sunflower seeds, plus more for topping
• 4 tablespoons unsalted butter, cut into pieces
• 3 tablespoons brown rice syrup or mild-flavored (light) molasses

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

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.