Quick Seed Bread
PreP 20 min. Bake 45 min. at 350°F
Cool 10 min. stand overnight
1½ cups all-purpose flour
¾ cup packed brown sugar
½ cup whole wheat flour
½ cup dry-roasted sunflower kernels
¹∕₃ cup flaxseed meal
2 Tbsp. sesame seeds
2 Tbsp. poppy seeds
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 egg, lightly beaten
1¼ cups buttermilk or sour milk*
¼ cup vegetable oil
4 tsp. sesame seeds, poppy seeds, and/or
dry-roasted sunflower kernels
CRAF T I T Place decorative paper in an 8×10-inch frame. Write a holiday message on the glass with a white
board marker. Wrap a band of coordinating decorative paper around the bread. Place the bread on the frame;
wrap them together using twine.
QUICK SEED BREAD
1. Preheat oven to 350°F. Grease the bottom and ½ inch up the
sides of a 9× 5×3-inch loaf pan; set aside.
2. In a large bowl stir together all-purpose flour, brown sugar, whole
wheat flour, ½ cup sunflower kernels, flaxseed meal, 2 Tbsp. sesame
seeds, 2 Tbsp. poppy seeds, baking powder, baking soda, and salt.
Make a well in the center of flour mixture; set aside.
3. In a medium bowl combine egg, buttermilk, and oil. Add egg
mixture all at once to flour mixture. Stir just until moistened
(batter should be lumpy). Pour batter into the prepared loaf pan,
spreading evenly. Sprinkle with 4 tsp. sesame seeds, poppy seeds,
and/or sunflower kernels.
4. Bake for 45 to 55 minutes or until a wooden toothpick inserted
near the center comes out clean. Cool in pan on a wire rack for 10
minutes. Remove bread from pan. Cool completely on wire rack.
Wrap and store overnight before slicing. Makes 14 servings.
*Tip To make 1¼ cups sour milk, place 4 tsp. lemon juice or vinegar
in a glass measuring cup. Add enough milk to make 1¼ cups total
liquid; stir. Let stand for 5 minutes before using.
To Store Store at room temp for 3 days in an airtight container or
freeze for 1 month (thaw at room temperature).
20 better homes and gardens | celebrate!
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