Super Seeded Soda Bread

Posted on July 11, 2011


No, not soda from a can, baking soda! This recipe contains six different seeds,
poppy, sunflower, seasame, pumpkin, and flax! Though, next time instead of using
whole flax seeds I’ll use ground flax seeds since those are easier to digest and
you’ll get full nutritional value.

This recipe
came from the wonderful Heidi Swanson
, a woman I have fallen in love with!
Well, her cooking at least.

Super Seeded Soda Bread
Prep Time: 10
Cook Time: 35-40 min.


2 1/2
tablespoons EACH sunflower seeds, pumpkin seeds, sesame seeds,
poppy seeds,
flax seeds

1 teaspoon fennel seeds
1 3/4 cup spelt flour or whole
wheat flour
2 cups unbleached all-purpose flour
2 teaspoons baking
1 teaspoon fine grain sea salt
1 3/4 cup buttermilk
a bit of extra
buttermilk ore regular milk


Preheat your oven
to 400 degrees F.

In a small bowl combine seeds.

Sift the flours,
baking soda, and salt into a large mixing bowl.

Stir in all but 2
tablespoons of the seeds. Make a well in the flour, pour in the buttermilk, and
stir until the dough just comes together.

Add a splash of buttermilk to
the mixture if you need to. Knead for about a minute, just until the dough is in
a nice ball. I just patted it together in the bowl. You don’t want to work at it
too hard because you’ll want the baking soda to still be doing some work when
you put it in the oven.

Place dough in baking pan and line with foil or
light flour. Make a cross in the dough with a serrated knife, about 2/3 deep in
the loaf.

Brush top with buttermilk and sprinkle the rest of the seeds
on top and in the cracks.

Bake for 35 – 40 minutes. You may want to move
the rack up closer to the top to brown the top of the loaf a little bit more
during the last ten minutes. Cook on a wire rack.

Makes one loaf.

I added a little bit of melted brie and a
drizzle of honey on top of mine for lunch. Absolutely divine!
Posted in: Bread