Sesame Whole Wheat Soda Breads Recipes

Steps:

• In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and 1/4 cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute. Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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.

Steps:

• add all ingredients in this order.
• cook on"whole wheat" cycle.

Steps:

• In a big mixing bowl, combine flour, baking powder, soda, and salt.
• Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
• Add raisins.
• Combine liquids separately. Add liquids to dry ingredients.
• Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
• Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
• Bake at 375 for 35 minutes.

Steps:

• Heat oven to 450°F.
• In a large bowl, whisk together the flour, whole wheat flour, wheat germ, salt and baking soda.
• Using your fingertips, work the softened butter into the flour mixture.
• In a small bowl, whisk the egg.
• Add the buttermilk to the egg; mix well.
• Make a well in the flour and add most of the buttermilk/egg mixture - reserving about 1/4 cup.
• Use your hands to combine the dry and wet ingredients until it forms a loose dough.
• If the dough will not come together, add some or all of the remaining buttermilk/egg mixture.
• On a well-floured surface, turn out the dough.
• Sprinkle the dough with flour and shape it into a 7-8 inch circle.
• Flatten it slightly with the tips of your fingers.
• Place the loaf on a baking sheet (I line mine with parchment paper).
• Score (criss-cross) the top of the loaf with a bread knife, cutting about 1/4 inch deep, and making three cuts in one direction and 3 more cuts crossing them.
• Bake for 15 minutes at 450°F.
• Reduce the heat to 400 F and continue baking another 20 minutes.
• If you have an instant read thermometer, insert it halfway into the bottom of the loaf.
• The thermometer should read 190/195 F when baked.
• Let cool for 15 minutes; then serve.