Multigrain Seeded Bread . . . soft & fluffy

Chockful of grains and seeds, the bread also includes whole wheat flour that creates a hearty, nutritious and delicious loaf. And, the addition of bread flour vital wheat gluten ensures that the bread is soft and fluffy (versus the dense and heavy loaves that often are the result of whole wheat seeded loaves ). It does take awhile to make the loaf, but it is definitely worth the time and effort.             

 

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: In a large mixing bowl, add the proofed yeast, 2 cups warm water, 4 tabespoons honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
   
   
   
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
   
   
   
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
   
   
   
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
    
    
    
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..
    
    
    

Note: Cool completely before slicing.

Recipe without photos . . .  

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

 

 

Multi-seeded Almost No-Knead Bread

Chock-full of oats and seeds, and a combination of whole wheat and all-purpose flours, this bread is PACKED WITH FLAVOR and NUTRITION. It is actually a blend of some of my favorite parts of other recipes.

Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
   
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Recipe without photos . . . Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Seeded Pumpkin Honey Dinner Rolls

Light and fluffy dinner rolls that are colored and moistened by the addition of pumpkin puree and enhanced with a variety of seeds.  These rolls Freeze well.  A perfect way to use some of the excess volunteer pumpkins that grew in our garden this year.

Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
   
   
   

   
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.

   

   Dough has risen sufficiently when finger depressions remain after dough is poked. 
   

7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
   
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
   
   
   

   
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
    
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 
    
    
    

 Just a few of our volunteer pumpkin crop —Buckskin & Fairytale varieties that are great for cooking.

Recipe without photos . . . Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.
7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 

Seeded Soda Skillet Bread -- for St. Pat's Day

Leavened with baking soda, this bread pairs well with Barry's Irish rendition of Cabbage, Sausage and Potato Soup for a simple St. Pat's Day supper.
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

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
   
   
   
   
3. 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.
   
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
   
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
   
   
   
   
6. Using a silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
   
7. 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.
8. Brush top with additional buttermilk and top with oat and seed mixture.
   
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
   
10. 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

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
3. 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.
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
6. Using a  silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
7. 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.
8. Brush top with additional buttermilk and top with oat and seed mixture.
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
10. Remove bread from skillet and let it cool on a rack.

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

Homemade bread, there's nothing quite like it! And, the almost no-knead varieties are so easy.  Just plan ahead as they need at least 8 hours to ferment and a two hour rise time + one hour bake time.  Crusty and delicious on the first day, they make fabulous toast in the days after. I started out making a basic recipe and keep experimenting. Here's my latest version . . .

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

4 to 5 tablespoons grains & seeds (any combination such as: rolled oats, rolled barley or rye flakes, pumpkin seeds, raw sunflower seeds, etc.) – divided use

2 cups bread flour

1 cup white whole wheat flour

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1 to 2 teaspoons flax seed + a few extra to sprinkle over top

Vegetable oil spray

1. Place selected grains and seeds on a baking sheet. Bake in a preheated 350° oven until lightly toasted, about 5 minutes – watch carefully! Cool.
   
2. Mix the flours, salt, and yeast together in the work bowl of a mixer.
3. Add the water, beer and the vinegar. Mix, adding most of the toasting seed combination (save some for adding to the top of loaf right before baking) + flax seeds.
   
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
   
7. Transfer the dough, seam side down, to the center of the sprayed parchment paper; then spray the surface of the dough with the vegetable oil spray.
   
8. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
   
9. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot.
10. Using a sharp knife, a razor blade or a bread lame (pictured below), make long, ½” deep slashes along the top of the dough; lightly spray with vegetable oil spray and top with remaining seeds.
    
11. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point—do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.

    

    Above: Bread after 30 minutes -- it was baked with the lid on.
    Below -- Bread after being bakes another 30 minutes with the lid off. Notice thermometer inserted to check the internal temperature.

    
13. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely . . . if you can wait that long. Best eaten the first day but makes fabulous toast for days afterwards. Store lightly wrapped leftover bread in refrigerator (wrap in plastic wrap or place in a bag that is only partially sealed.)
    

Other Almost No-Knead breads include:

Almost No-Knead Bread (basic loaf)

Almost No-Knead Cranberry-Pecan Bread

Almost No-Knead Oat Bread

Almost No-Knead Walnut & Rosemary Bread 

Almost No-Knead Crusty Pumpkin Bread

Recipe without photos . . .

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

4 to 5 tablespoons grains & seeds (any combination such as: rolled oats, rolled barley or rye flakes, pumpkin seeds, raw sunflower seeds, etc.) – divided use

2 cups bread flour

1 cup white whole wheat flour 

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1 to 2 teaspoons flax seed + a few extra to sprinkle over top

Vegetable oil spray

1. Place selected grains and seeds on a baking sheet. Bake in a preheated 350° oven until lightly toasted, about 5 minutes – watch carefully! Cool.
2. Mix the flours, salt, and yeast together in the work bowl of a mixer.
3. Add the water, beer and the vinegar. Mix, adding most of the toasting seed combination (save some for adding to the top of loaf right before baking) + flax seeds.
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the sprayed parchment paper; then spray the surface of the dough with the vegetable oil spray.
8. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
9. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot.
10. Using a sharp knife, a razor blade or a bread lame, make long, ½” deep slashes  along the top of the dough; lightly spray with vegetable oil spray and top with remaining seeds.
11. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point—do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
13. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely . . . if you can wait that long. Best eaten the first day but makes fabulous toast for days afterwards. Store lightly wrapped leftover bread in refrigerator (wrap in plastic wrap or place in a bag that is only partially sealed.)

Trying new recipes -- Eating Well's Seeded Whole-Grain Quick Bread

The Sept/Oct 2016 issue of Eating Well just arrived and the minute I saw their recipe for Seeded Whole-Grain Quick Bread, I knew that I'd have to try it sooner or later.

 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

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. 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. 
   
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
   
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
   
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
   
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
   
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
   
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
   


1 slice contains: Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Recipe without photos . . .
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

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. 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. 
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg