Seeded Savory Quickbread Recipe
Photo: Jonathan Lovekin
This robust loaf—chockablock with caraway, flax, sunflower and black sesame seeds, as well as whole wheat and spelt flours—comes together in a snap. Spread it with butter and jam for a simple and delicious breakfast, snack on it toasted and topped with ricotta or layer it on sliced hard cheese and avocado for an open-faced sandwich.
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.
2 Tbsp. extra-virgin olive oil, plus more for pan
2 cups whole wheat pastry flour
2 cups spelt flour
1/2 cup plus 2 tsp. sunflower seeds, toasted
1/2 cup plus 1 tsp. black sesame seeds
2 Tbsp. plus 1 tsp. caraway seeds
2 Tbsp. plus 1 tsp. flaxseeds
2 tsp. baking powder
1 tsp. baking soda
2 tsp. coarse salt
1 1/2 cups milk, room temperature
3/4 cup buttermilk, room temperature
2 Tbsp. honey
Directions
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.
Makes one 9-inch loaf
Ingredients
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.
Directions
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.
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