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Quick Seed Bread

Makes: 14 servings Yield: 1 loaf
Prep 20 mins Bake 350°F 45 mins Stand  overnight
Quick Seed Bread
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/2  cup  whole wheat flour
  • 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)
  • 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,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 13,
  • pro. (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 (g) 44,
  • Cobalamin (Vit. B12) (g) 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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