I am definitely attracted to recipes that contain an abundance of seeds (nuts, too), and this one not only looked interesting but offered a nutritional boost as well. Eating Well advised, "Swap out your regular whole-wheat toast for a lice of this super-ssdy load—you'll get three times the protein and fiber and keep hunger at bay until lunchtime."
My analysis: The bread was a little crumbly but I loved all the seeds and oats, too. Unlike most quick bread, this on contains only two tablespoons of honey (or maple syrup). That's good but I thought it needed either honey or preserves to balance the flavor of the toasted bread. And, the toasted bread was definitely better than its untoasted counterpoint. Overall, it's was quick to make and a nice alternative to my usually toasted bread. And, yes, I'd make it again.
Eating Well's Seeded Whole-Grain Quick Bread Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup
- Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
- Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes.
- Reserve 2 tablespoon of the seed mixture in a small bowl
- Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
- Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
- Pour the we ingredients into the dry ingredients; stir and fold together until combined.
- Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
- Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
- Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
Eating Well's Seeded Whole-Grain Quick Bread Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup
- Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
- Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes.
- Reserve 2 tablespoon of the seed mixture in a small bowl
- Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
- Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
- Pour the we ingredients into the dry ingredients; stir and fold together until combined.
- Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
- Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
- Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
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