This bread is really dense. It's not made for plain old sandwiches. It goes great with a few good wedges of cheese for a nice lunch. There's no kneading or yeast required. Be warned though - you need to soak the grains overnight. So a little bit of planning ahead is necessary. Often I'm not a huge fan of soda breads, which technically this is a soda bread since it uses baking soda to rise, but this packs a lot of flavor and is fairly moist.
Seeded Whole Grain Soda Bread (Adapted from BonAppetit)
1/4 c millet
1/4 c quinoa
2T buckwheat*
1 c old-fashioned oats (plus additional for top)
2 1/4 c buttermilk, divided (plus additional for top)
3c white whole wheat flour
1 c flour
2T flaxseed
1T kosher salt
2 t baking soda
4T butter, cut into pieces
3T brown rice syrup (molasses would also work well)
1 T canola oil
1/4 pepitas (or sunflower seeds) (plus additional for top)
Mix millet, quinoa, buckwheat, oats, and 1 c of the buttermilk in a bowl and let sit overnight.
Grease a 8" cast iron skillet or cake pan (I used a metal deep dish pie pan). Set aside. In a bowl whisk together flours, flaxseed, salt, and baking soda. Work butter into flour with fingers until pea-sized. Add pepitas. Make a well in the center and add remaining buttermilk (1 1/4 c), oil, brown rice syrup and oatmeal mixture. Stir with a wooden spoon until dough comes together. It will be sticky. Form a ball with the dough and place in the greased pan. Slash top of bread-fairly deep. Brush with buttermilk and top with pepitas and oats. Bake at 350 for 55-70 minutes or until center reaches 190. Cool in pan for 30 minutes and then turn out onto rack.
I thought I slashed my dough pretty deep, but I don't think it was deep enough. This did not impact the bread at all. In addition to the cheese lunch, I think this bread would make a sturdy base for some hors d'oeuvres.
*The original recipe called for amaranth. I did not have any and did a search on the webby web and found that buckwheat was a good sub so that's what I did.
Seeded Whole Grain Soda Bread (Adapted from BonAppetit)
1/4 c millet
1/4 c quinoa
2T buckwheat*
1 c old-fashioned oats (plus additional for top)
2 1/4 c buttermilk, divided (plus additional for top)
3c white whole wheat flour
1 c flour
2T flaxseed
1T kosher salt
2 t baking soda
4T butter, cut into pieces
3T brown rice syrup (molasses would also work well)
1 T canola oil
1/4 pepitas (or sunflower seeds) (plus additional for top)
Mix millet, quinoa, buckwheat, oats, and 1 c of the buttermilk in a bowl and let sit overnight.
Grease a 8" cast iron skillet or cake pan (I used a metal deep dish pie pan). Set aside. In a bowl whisk together flours, flaxseed, salt, and baking soda. Work butter into flour with fingers until pea-sized. Add pepitas. Make a well in the center and add remaining buttermilk (1 1/4 c), oil, brown rice syrup and oatmeal mixture. Stir with a wooden spoon until dough comes together. It will be sticky. Form a ball with the dough and place in the greased pan. Slash top of bread-fairly deep. Brush with buttermilk and top with pepitas and oats. Bake at 350 for 55-70 minutes or until center reaches 190. Cool in pan for 30 minutes and then turn out onto rack.
I thought I slashed my dough pretty deep, but I don't think it was deep enough. This did not impact the bread at all. In addition to the cheese lunch, I think this bread would make a sturdy base for some hors d'oeuvres.
*The original recipe called for amaranth. I did not have any and did a search on the webby web and found that buckwheat was a good sub so that's what I did.
Comments
Post a Comment
I appreciate your comments!