Well, it snowed and stayed in Fairbanks. I can't complain, we had a great fall and a late snowfall. The only thing to do now is build a fire in the wood stove and bake bread.
I love bread with seeds and nuts. My family, not so much. I think I was the only one who really liked this bread with sesame seeds, pumpkin seeds, and flax seeds. Too bad, I had to eat most of it!
Seeded Whole-Grain Quick Bread
from Eating Well, Sept. Oct 2016
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 Tbsp. flaxseed
3 Tbsp. sesame seeds
2 cups white whole-wheat flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats
1/2 cup extra-virgin olive oil
2 Tbsp. pure maple syrup
Preheat oven to 350 F. Coat a 9 x 5 inch loaf pan with cooking spray.
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, 5-7 minutes.
Reserve 2 Tbsp. of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and slat to the large bowl' whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and maple syrup. Pour the wet ingredients into the dry ingredient; 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, 45-55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
1 year ago: Sudafed and Green Pea Soup
2 years ago: Banana Muffins and Little Blue Cougar Pills
3 years ago: Mac and Cheese with Bacon and Bad Dreams
4 years ago: Chocolate Peanut Butter Cookies for a Friend
October 24, 2016 Sunrise 9:14am Sunset 5:54 pm Temp H 28/ L 13°F