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Recipe Summary
prep: 20 mins
total: 3 hrs 40 mins
Yield: Makes one 9-by-5-inch loaf
quick-bread-005-d111788.jpg
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil, plus more for pan
2 cups whole-wheat pastry flour
2 cups spelt flour
1/2 cup plus 2 teaspoons sunflower seeds, toasted
1/2 cup plus 1 teaspoon black sesame seeds
2 tablespoons plus 1 teaspoon caraway seeds
2 tablespoons plus 1 teaspoon flaxseeds
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
1 1/2 cups whole milk, room temperature
3/4 cup buttermilk, room temperature
2 tablespoons honey
2 tablespoons extra-virgin olive oil
Cook's Notes
Whole-wheat pastry flour has less protein than regular whole-wheat flour, resulting in a lighter, more tender bread. You can substitute regular whole-wheat flour, but the bread will be slightly more coarse and dense.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 hrs 40 mins
Yield: Makes one 9-by-5-inch loaf
quick-bread-005-d111788.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 hrs 40 mins
Yield: Makes one 9-by-5-inch loaf
Recipe Summary
prep: 20 mins
total: 3 hrs 40 mins
Yield: Makes one 9-by-5-inch loaf
prep: 20 mins
total: 3 hrs 40 mins
prep:
20 mins
total:
3 hrs 40 mins
Yield: Makes one 9-by-5-inch loaf
Makes one 9-by-5-inch loaf
quick-bread-005-d111788.jpg
quick-bread-005-d111788.jpg
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for pan
- 2 cups whole-wheat pastry flour
- 2 cups spelt flour
- 1/2 cup plus 2 teaspoons sunflower seeds, toasted
- 1/2 cup plus 1 teaspoon black sesame seeds
- 2 tablespoons plus 1 teaspoon caraway seeds
- 2 tablespoons plus 1 teaspoon flaxseeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons coarse salt
- 1 1/2 cups whole milk, room temperature
- 3/4 cup buttermilk, room temperature
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
Directions
Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)
Cook's Notes
Whole-wheat pastry flour has less protein than regular whole-wheat flour, resulting in a lighter, more tender bread. You can substitute regular whole-wheat flour, but the bread will be slightly more coarse and dense.
Cook’s Notes
Whole-wheat pastry flour has less protein than regular whole-wheat flour, resulting in a lighter, more tender bread. You can substitute regular whole-wheat flour, but the bread will be slightly more coarse and dense.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Seeded Savory Quick Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Seeded Savory Quick Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
