A crunchy crust gives way to a soft but dense interior that is packed with seeds and full or flavor. Jelly or jam adds a little sweetness to this savory quick bread.
Seeded Soda Skillet Bread Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats
- Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
- In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
- Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
- Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
- Create a well in the center of the dry mixture; pour buttermilk into the well.
- Using a silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
- Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
- Brush top with additional buttermilk and top with oat and seed mixture.
- Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
- Remove bread from skillet and let it cool on a rack.
Recipe without photos . . .
Seeded Soda Skillet Bread Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats
- Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
- In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
- Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
- Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
- Create a well in the center of the dry mixture; pour buttermilk into the well.
- Using a silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
- Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
- Brush top with additional buttermilk and top with oat and seed mixture.
- Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
- Remove bread from skillet and let it cool on a rack.
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