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.
- 2 1⁄2 tablespoons sunflower seeds
- 2 1⁄2 tablespoons pumpkin seeds
- 2 1⁄2 tablespoons sesame seeds
- 2 1⁄2 tablespoons poppy seeds
- 2 1⁄2 tablespoons flax seeds
- 1 1⁄2 teaspoons fennel seeds
- 1⁄4 cup almond flour
- 1 3⁄4 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon brown sugar
- 1 3⁄4-2 cups sour milk (a bit extra milk for brushing on top of bread) or 1 3⁄4-2 cups buttermilk (a bit extra milk for brushing on top of bread)
Directions See How It's Made
- Preheat oven to 375°F
- In a small bowl combine all the seeds and set aside.
- Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
- 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).
- 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).
- 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.
- Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
- Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
- Cool on rack.