I always find that the start of a new year is a good time to reorganize cupboards and the pantry.
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I always find that the start of a new year is a good time to reorganize cupboards and the pantry.
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Every year I find a few items that have been buried and need to be used, as soon as possible.
This year’s finds included flax seeds, pumpkin seeds and sunflower seeds which were needed in another recipe. And while I’ll be striving to scatter these tasty seeds onto salads in the coming weeks, I’ve also thought of incorporating them into one of my favorite quick breads, Irish soda bread.
The original recipe came from Winnie Wills. I love the simplicity of this quick and easy bread.
If you don’t have all of the seeds I mentioned above, consider replacing one with chia seeds or just doubling up on one. And if you don’t have buttermilk, don’t despair – adding a spoonful of lemon juice or vinegar to plain milk will create buttermilk in minutes.
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This quick bread is best eaten the day it is baked. It is ideal to accompany a steaming bowl of homemade soup.
Seed Soda Bread
(Makes 1 loaf)
Ingredients:
2 cups (500 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
½ cup (125 ml) large flake oats
1½ tsp. (7ml) salt
1 C. (5ml) baking soda
1 C. (5ml) baking powder
2 tbsp. (25ml) pumpkin seeds
2 tbsp. (25ml) sunflower seeds
1½ tsp. (22ml) flax seeds
3 tbsp. (45 ml) butter, cut into small pieces
1½ cups (375 ml) buttermilk*
3 tbsp. (45ml) water
Directions:
1. In a large bowl, combine the flours, oats, salt, baking soda, powder and seeds. Work the butter into the dry mixture with your fingertips until it is crumbly.
2. Add the buttermilk and water and, using a spatula, mix.
3. Turn the dough out onto a well-floured surface and knead lightly for a minute or two.
4. Form a rectangular loaf and place in a large greased loaf pan.
5. Place in preheated 425 F (215 C) oven for 15 minutes.
6. Reduce heat to 375 F (190 C) and bake an additional 35-40 minutes until bread is golden brown.
*If you don’t have buttermilk, pour 1½ tablespoons of lemon juice or white vinegar into a measuring cup. Fill the cup with enough milk to measure 1½ cups total. Stir and let stand 2 minutes.
