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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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* Ingredients:
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:
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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