Note :: for those ingredients you might not have on hand - head to the bulk section of your nearest co-op or health food store and get just the amount of amaranth, quinoa, millet and flax seed you need.
Seeded Whole Grain Soda Bread
Author: Bon Appetit
- ¼ cup millet
- ¼ cup quinoa
- 2 tablespoons amaranth
- 1 cup old-fashioned oats, plus more for topping
- 2¼ cups buttermilk, divided, plus more for brushing
- 1 tablespoon vegetable oil, plus more for pan
- 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, plus more for topping
- 4 tablespoons unsalted butter, cut into pieces
- 3 tablespoons brown rice syrup or mild-flavored (light) molasses
- Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ 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.)
- Preheat oven to 350°. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ 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 1¼ cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
- 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°, 55–70 minutes. Let cool in pan.