Seeded Whole Grain Soda Bread
A hearty, nutritious Irish-style soda bread packed with whole grains and seeds including millet, quinoa, amaranth, and sunflower seeds. This rustic loaf features a perfect blend of whole wheat and all-purpose flour, enriched with buttermilk and sweetened with brown rice syrup or molasses.
Ingredients
- •¼ cup millet
- •¼ cup quinoa
- •2 tablespoons amaranth
- •1 cup old-fashioned oats
- •2¼ cups buttermilk
- •1 tablespoon vegetable oil
- •3 cups whole wheat flour
- •1 cup all-purpose flour
- •2 tablespoons flaxseed
- •1 tablespoon kosher salt
- •2 teaspoons baking soda
- •¼ cup sunflower seeds
- •4 tablespoons unsalted butter
- •3 tablespoons brown rice syrup
Cooking Instructions
- 1.
Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
720 min
- 2.
Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
15 min
- 3.
Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
70 min
- 4.
Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.