Seeded Quick Bread

Seeded Quick Bread

No kneading or yeast required for this easy loaf! Three types of flour — whole, barley and bread– plus an array of seeds make it super flavorful.

Sunday is for baking. I love waking up in the morning, put on some music and, in the quiet of my own flat and my own thoughts, relax baking. Yes, baking relaxes me!

The sense of gratification is truly fabulous when you have made something from scratch and share the happiness with others. I would resort to baking as my way of de-stress. It helps me maintain mental wellness, happiness, and gives me a sense of balance too.

Cooking in general is a great de-stresser because it serves as a creative outlet, and while stress can numb your senses, cooking activates them. It’s a sensory experience with aroma, taste, touch, visual delight and even sizzling sound.



What I am sharing with you today is an easy quick bread, rustic and whole, made special by using 3 different flours and lots of healthy seeds. The result is a soft, fluffy whole grain loaf, perfect for your toasts and sandwiches.

Ingredients (makes one loaf):

  • 2 cups whole wheat flour
  • 1 cup bread flour
  • 1 cup barley flour
  • 2 tsp salt
  • 2 tbsp honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup sunflower seeds (plus more to sprinkle on top)
  • 2 tbsp flaxseeds (plus more to sprinkle on top)
  • 1/8 cup black sesame seeds (plus more to sprinkle on top)
  • 2 tbsp poppy seeds
  • 1-1/2 cup whole fat milk
  • 3/4 cup buttermilk (room temperature)
  • 2 tbsp extra virgin olive oil

In a large bowl stir together milk, buttermilk, honey, and oil until honey is dissolved

Add sunflower seeds

poppy seeds, flax seeds and black sesame

Add flours, salt, baking soda and baking powder

Beat until combined, about 1 minute

Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.

Bake at 180-200 for about 1h and 10 min, rotating pan halfway though.

Let the bread cool down on a wire rack

Slice it up and enjoy it!

NOTE: Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.