Six Seed Soda Bread

Name: Six Seed Soda Bread
Ingredients: 2 1/2 tablespoons sunflower seeds; 2 1/2 tablespoons pumpkin seeds; 2 1/2 tablespoons sesame seeds; 2 1/2 tablespoons poppy seeds; 2 1/2 tablespoons flax seeds; 1 1/2 teaspoons fennel seeds; 1/4 cup almond flour; 1 3/4 cups whole wheat flour; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 1 tablespoon brown sugar; 1 3/4 - 2 cups sour milk (a bit extra milk for brushing on top of bread) or 1 3/4-2 cups buttermilk (a bit extra milk for brushing on top of bread)

14 ingredients

9 steps

Ingredients

2 1/2 tablespoons sunflower seeds
2 1/2 tablespoons pumpkin seeds
2 1/2 tablespoons sesame seeds
2 1/2 tablespoons poppy seeds
2 1/2 tablespoons flax seeds
1 1/2 teaspoons fennel seeds
1/4 cup almond flour
1 3/4 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon brown sugar
1 3/4 - 2 cups sour milk (a bit extra milk for brushing on top of bread) or 1 3/4-2 cups buttermilk (a bit extra milk for brushing on top of bread)

Directions

1

Preheat oven to 375°F
2

In a small bowl combine all the seeds and set aside.
3

Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
4

Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
5

Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
6

Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
7

Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
8

Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
9

Cool on rack.

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