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Quick Seed Bread

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  • Makes: 14 servings
  • Yields: 1 loaf
  • Prep: 20 mins
  • Bake: 45 mins 350°F
  • Stand: overnight

Quick Seed Bread

Directions

  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.

Nutrition Facts (Quick Seed Bread)

  • Per serving:
  • 216 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 16 mg chol.,
  • 180 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 13 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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