Six Seed Soda Bread

READY IN: 55mins
Recipe by Debbwl

One of the farmers markets sells this very heavy dense bread that is chocked full of seeds. Well it is kind of expensive at $4.00 a loaf, so started playing around with some soda bread recipes and came up with this which is close. This is a heavy dense bread that only slices well when cold but tastes better warm. We enjoy it slightly warm with either plain or with flavored butter.*The dough is very sticky see notes in directions*

Top Review by Kathy228

Dense and with a lovely crunch. I love breads like this. I had all the seeds except flax so I substituted with millet and chia seeds. I only had one cup of buttermilk so I used plain kefir for the rest. And I made two small loaves instead of one large loaf. This bread was so easy to make and the baking time was spot on. I enjoyed the bread toasted and buttered. I love this recipe and I'm sure I will make this bread often. Thanks Deb, for posting this keeper recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. In a small bowl combine all the seeds and set aside.
  3. Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
  4. Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
  5. Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
  6. Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
  7. Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
  8. Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
  9. Cool on rack.

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