Seeded Savory Quickbread Recipe
Makes one 9-inch loaf
Whole wheat pastry flour has less protein than regular whole wheat flour, resulting in a lighter, more tender bread. You can substitute regular whole wheat flour, but the bread will be slightly more coarse and dense.
Preheat oven to 350°. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
In a bowl, whisk together both flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flaxseeds, the baking powder, baking soda and salt.
In another bowl, stir together milk, buttermilk, honey and olive oil until honey is dissolved. Add flour mixture; beat with a wooden spoon until combined, about 1 minute.
Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere. Bake, rotating pan halfway through, until a tester inserted in center of the loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and kept at room temperature up to 3 days, or frozen up to 1 month.)
Reprinted from A New Way to Bake. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.