Ingredients for Six Seed Soda Bread
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup flax seeds
- Fennel Seeds
- Almond Flour
- Whole Wheat Flour
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons brown sugar
- Sour Milk
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How to Make Six Seed Soda Bread
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 1/4 cup sesame seeds, 1/4 cup flax seeds, 1/4 cup poppy seeds, and 2 tablespoons chia seeds. Set aside.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons brown sugar.
- Add all but 2 tablespoons of the seed mixture to the dry ingredients.
- Stir in 1 1/2 cups sour milk or buttermilk until just combined. The dough will be sticky.
- Turn the dough out onto a well-floured surface. Gently shape into a loose round ball using only 5-6 folds. Do not overwork.
- Place the dough on a lightly floured baking sheet. Using a serrated knife, score a deep cross on top, cutting about two-thirds of the way through the loaf.
- Brush the loaf with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
- Bake for 35-45 minutes, or until the bread sounds hollow when tapped on the bottom. Internal temperature should reach 200-210°F (93-99°C).
- Cool completely on a wire rack before slicing. Best served slightly warm.
Nutrition Information (Approximate per serving)
Sodium
188 g
Sugar
153g
Fat
77g
Carbs
135g
