Multigrain Buttermilk Bread
Ingredients
The bread
-
2¼
cups
whole wheat flour
-
¾
cup
rolled oats
-
1½
tsp
baking soda
-
½
tsp
salt
-
1½
cups
buttermilk
The seeds
-
2
tbsp
hemp seeds
-
2
tbsp
pumpkin seeds
-
2
tbsp
chia seeds
-
2
tbsp
sesame seeds
-
2
tbsp
sunflower seeds
Instructions
- Preheat the oven to 375°F and grease and flour a loaf pan.
- In a small bowl, mix together the hemp, pumpkin, chia, sesame, and sunflower seeds.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, salt, and baking soda, whisking until fluffy.
- Whisk in the mixed seeds, reserving about 1 tablespoon for topping later.
- Make a well in the center and pour in the buttermilk, whisking until the dough is too thick for the whisk.
- Switch to a rubber spatula and stir gently until the dough comes together.
- Transfer the dough to the prepared pan and spread it evenly, then sprinkle the reserved seeds on top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool for another 5 to 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
12 slices
Calories
94
Total fat
4g
Total carbohydrates
9g
Total protein
4g
Sodium
160mg
Cholesterol
1mg
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