Recipes and Cooking Quick Seed Bread 4.2 (6) Add your rating & review Looking for a homemade bread recipe that can stand up to any toppings or fillings you want to pile on? Try this hearty flax seed bread that features sunflower seeds, poppy seeds, and sesame seeds, too. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 45 mins Total Time: 1 hrs 5 mins Servings: 14 Yield: 1 loaf Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ½ cup whole wheat flour ¾ cup packed brown sugar ½ cup dry roasted sunflower kernels ⅓ cup flax seed meal 2 tablespoon sesame seed 2 tablespoon poppy seed 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 egg 1 ¼ cup buttermilk or sour milk* ¼ cup vegetable oil 4 teaspoon sesame seed, poppy seed and/or dry roasted sunflower kernels Directions Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. 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. 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). * 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. Rate it Print Nutrition Facts (per serving) 216 Calories 10g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 216 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 16mg 5% Sodium 180mg 8% Total Carbohydrate 28g 10% Total Sugars 13g Protein 5g Vitamin C 0.6mg 3% Calcium 74.7mg 6% Iron 1.7mg 9% Potassium 160mg 3% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.