Monday, October 24, 2016

Seeded Whole-Grain Quick Bread

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!
Happy Fall.

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

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