Prep 15 mins
Cook 1 hr
Here's a treat for those who don't like the traditional "fruity" breads; this one also has lots of crunch!
- 1 egg
- 1 cup buttermilk
- 1⁄3 cup canola oil
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup packed brown sugar
- 1⁄3 cup finely chopped walnuts (or your favourite nut)
- 2 tablespoons sunflower seeds
- 2 tablespoons flax seeds
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons wheat germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- Preheat oven to 350F; spray a 9x5 loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine egg, buttermilk and oil.
- In a separate mixing bowl, combine all dry ingredients (the remaining ingredients).
- Add dry ingredients to wet mixture, stirring to make sure dry ingredients are moistened.
- Spread mixture in prepared loaf pan and bake for 50 to 60 minutes, until a tester inserted into centre of loaf comes out clean.
- Cool in pan for 10 minutes, then turn out onto a rack and let cool completely.
- Note: the nuts and seeds used can be altered to suit your tastes; just keep the total amount used the same.
This is going to be one of my favorites from now on. I used all seeds specified, plus anise seed. I also cut the amount of oil and sugar slightly and added three eggs to the recipe, which I doubled to make two loaves. Very tasty bread for anyone who loves nuts or seeds. I would like to omit the white flour and try using whole wheat and maybe oatmeal flour next time to make it even healthier. I think some caraway seed would also be a good choice.
The flavor of this bread was excellent and it was very well received by my terminally ill MIL. I made a honey butter to spread on it, which we all really enjoyed. My only complaint is that it turned out very crumbly. After initially making it and serving the very first slices, the rest of it fell apart very badly. We definitely couldn't add any type of spreads to it, even butter. I will probably experiment with this recipe, probably reducing the ratio of seeds to the body of the bread to see if it will hold together better. We loved the seed and nut flavor combinations so I will continue to use all of them as listed! Thank you for sharing this recipe Lennie!
First I'll say there is nothing wrong with this bread. It tastes fine and is a fine texture. My family ate it without complaint, but when I said shall I make it again? They all said No. It wasn't good, it wasn't bad, it was just bread. I did like that it was just a bit sweet and it tasted good for breakfast. I made it exactly as directed and used all the seeds and I know they made it healthy but they didn't add anything to the texture except for the sunflower seeds and walnuts. If I made it again, I would probably use a whole cup of walnuts or mixture of pecans and walnuts and maybe add some cinnamon or allspice or cardomon to give it some sort of flavor. Maybe even orange peel? It just needs something with some flavor. I think its a reasonable healthy breakfast quick bread so don't hesitate to make it, just don't expect big oohs and ahhs.