Skip to main content

Seeded Whole Grain Bread

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.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…