SEEDED WHOLE GRAIN SODA BREAD
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate food editor
Provided by Claire Saffitz
Categories Bread Healthy Quinoa Whole Wheat Thanksgiving Kid-Friendly Bon Appétit St. Patrick's Day Seed Bake Small Plates
Yield Makes one 8"-diameter loaf
Number Of Ingredients 14
Steps:
- Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
- Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
- Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
- Do ahead
- Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
SEEDED WHOLE-GRAIN QUICK BREAD
This bread was terrific. I loved that it was a quick bread so I didn't need to wait for the yeast or bread to rise. Great flavors. Recipe courtesy of Eating Well.
Provided by AmyZoe
Categories Quick Breads
Time 1h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Coat a 9x5 inch loan pan with cooking spray. I don't use cooking spray, but I will use my butter wrappers or a little olive oil if I don't have any butter wrappers.
- 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 tablespoons of the seed mixture in a small bowl and transfer the remaining seeds to a large bowl.
- Add flour, baking powder, baking soda, and salt to the large bowl. Whisk to combine.
- Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil, and honey or maple syrup.
- Pour the wet ingredients into the dry ingredients and stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
- Bake until golden brown 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.
Nutrition Facts : Calories 327, Fat 19.2, SaturatedFat 2.7, Cholesterol 57.3, Sodium 351.2, Carbohydrate 32, Fiber 5.3, Sugar 5.6, Protein 9.8
SEEDED SAVORY QUICK BREAD
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha Bakes" episode 805.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h40m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
- In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
- In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
- Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)
SEEDED WHOLEMEAL SODA BREAD
Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. It takes only 10 minutes to prepare
Provided by Sara Buenfeld
Categories Lunch
Time 40m
Yield Cuts into 10 slices
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
- Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don't over-handle it - treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.
Nutrition Facts : Calories 183 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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SEEDED SODA BREAD - TASTE LOVE AND NOURISH
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Reviews 11Estimated Reading Time 6 mins
- Place a cast iron dutch oven or a heavy pot in your oven with its lid. If the lid is not heatproof, protect the knob with aluminum foil. Preheat your oven with the pot in it to 425 degrees F.
- In a medium mixing bowl, whisk together the flours, baking soda, salt and sugar. Add the seeds and whisk again to combine.
- In a measuring cup, add the cider vinegar to the milk. Give it a stir and add the milk mixture to the dry ingredients. Using a rubber spatula, mix to combine just until there are no dry, floury spots.
- Tear off a piece of parchment about 12 inches wide. Dump the dough onto the parchment. Using heavily floured hands, form the dough into a boule about 7 inches wide, re-flouring your hands, as needed. Brush the top of the loaf with just a bit of milk and sprinkle with a few pinches each of your seeds. With a sharp knife, cut an X across the top.
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From eatingwell.com
Ratings 27Calories 340 per serving
- 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 tablespoons 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 large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
- Bake until golden brown 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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4.7/5 (18)Calories 180 per servingTotal Time 40 mins
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- The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk., Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball.
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