Quick seed bread

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Servings Per Recipe 14, cal. (kcal) 216, Fat, total (g) 10, chol. (mg) 16, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, dietary fiber (g) 2, sugar (g) 13, protein (g) 5, vit. A (IU) 49, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 180, Potassium (mg) 160, calcium (mg) 75, iron (mg) 2, Starch () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

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  • 20 mins

Ingredients

  • 1 1/2 1 1/2
  • cups all-purpose flour
  • 1/2 1/2
  • cup whole wheat flour
  • 3/4 3/4
  • cup packed brown sugar
  • 1/2 1/2
  • cup dry roasted sunflower kernels
  • 1/3 1/3
  • cup flax seed meal
  • 2 2
  • tablespoons sesame seed
  • 2 2
  • tablespoons poppy seed
  • 1 1
  • teaspoon baking powder
  • 1/2 1/2
  • teaspoon baking soda
  • 1/2 1/2
  • teaspoon salt
  • 1 1
  • egg
  • 1 1/4 1 1/4
  • cups buttermilk or sour milk*
  • 1/4 1/4
  • cup vegetable oil
  • 4 4
  • teaspoons sesame seed, poppy seed and/or dry roasted sunflower kernels

Preparation

Step 1

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside.
2. In a large bowl stir together the flours, brown sugar, 1/2 cup sunflower kernels, ground flax seed, the 2 tablespoons sesame seed, the 2 tablespoons poppy seed, the baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl beat egg with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter into prepared pan. Sprinkle with the 4 teaspoons seeds.
3. Bake in the preheated oven for 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing. Makes 1 loaf (14 servings).
from the test kitchen
*
To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

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