Quick Seed Bread

Quick Seed Bread Enlarge Image
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2 users rated this recipe an average rating of 4.5
Makes:
14 servings
Yields:
1 loaf
Prep:
20 mins
Bake:
45 mins 350°F
Stand:
overnight
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Quick Seed Bread

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

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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