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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seeded Whole-Grain Quick Bread Recipe

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This recipe for Seeded Whole-Grain Quick Bread is from "What's Cooking" ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup unsalted sunflower seeds
⅓ cup unsalted pumpkin seeds
3 tablespoons flax seed
2 cups white whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon baking powder
3 large eggs
1 ½ cups buttermilk
1 cup rolled oats
½ cup extra-virgin olive oil
2 tablespoons honey or pure maple syrup

Directions:
Directions:
1- Preheat oven to 350 º and coat a 9x5 loaf pan with cooking spray

2- Combine sunflower seeds, pumpkin seeds, flax seeds, 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 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 the buttermilk, oats, oil, and honey (or 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.

4- Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Let cool in the pan for about 30 minutes before turning out onto a wire rake to cool completely.

Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.

Preparation Time:
Preparation Time:
Ready in 4 hours
Personal Notes:
Personal Notes:
Great tasting bread. Make sure to use buttermilk, I tried coconut milk and it wasn't good.
I think whole milk wouldn't work as well as buttermilk either. Enjoy

 

 

 

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