Seeded Whole Grain Soda Bread

seeded whole grain soda bread

When most people talk about weekend “binge watching” {a.k.a. “Netflix and chill”} they might be thinking House of Cards, Suits or Downton Abbey. And yes, those are some of my favorites. But if you say “binge watching” to me? Top of mind, it’s Cooked, Chef’s Table and I’ll Have What Phil’s Having.

Seriously. Watch every episode of those last three. The photography, the stories, the people, the food… absolutely fabulous. And pretty much guaranteed to get you to try SOMETHING new in the kitchen. Or maybe even book a trip outside of your comfort zone.

Another thing they each have in common?


At some point, in each series, the love of, and reverence for bread is there. That yeasty smell. The crust. The crumb. The incredible air pockets in a great loaf. The tang of a superb sourdough.

You might be on a low-carb, gluten-free, paleo, or whatever-the-current-craze-is diet… but you know you crave bread. Heck, Oprah has even done a commercial about it!

I know the Bible says that “man shall not live on bread alone” {Matthew 4:4} but if forced to narrow down my gastronomical options, give me a fresh loaf {plus maybe some sweet-cream butter and a little sea salt} and I’m willing to take one for the team and try!

{To my fellow Christian friends… I am not being blasphemous here. It’s just hyperbole. Chill. Preferably with the shows I suggested.}

So back to bread.

I’ve been trying a lot of different recipes to have on hand for breakfast. {A cup of coffee, buttered toast and Charlie Rose to start my day? Perfection.}.

This Bon Appetit recipe was a winner right out of the gate. It’s simple {no yeast or hours of rising}. It’s delicious. And it’s got lots of good-for-you stuff in it.

My recommendation? Make two and freeze one for later {or sooner}.

It’s that good.

Seeded Whole Grain Soda Bread
  • 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
  1. 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.)
  2. 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.
  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°, 55–70 minutes. Let cool in pan.

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.



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