SIX SEED SODA BREAD

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Six Seed Soda Bread image

One of the farmers markets sells this very heavy dense bread that is chocked full of seeds. Well it is kind of expensive at $4.00 a loaf, so started playing around with some soda bread recipes and came up with this which is close. This is a heavy dense bread that only slices well when cold but tastes better warm. We enjoy it slightly warm with either plain or with flavored butter.*The dough is very sticky see notes in directions*

Provided by Debbwl

Categories     Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 14

2 1/2 tablespoons sunflower seeds
2 1/2 tablespoons pumpkin seeds
2 1/2 tablespoons sesame seeds
2 1/2 tablespoons poppy seeds
2 1/2 tablespoons flax seeds
1 1/2 teaspoons fennel seeds
1/4 cup almond flour
1 3/4 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon brown sugar
1 3/4-2 cups sour milk (a bit extra milk for brushing on top of bread) or 1 3/4-2 cups buttermilk (a bit extra milk for brushing on top of bread)

Steps:

  • Preheat oven to 375°F
  • In a small bowl combine all the seeds and set aside.
  • Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
  • Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
  • Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
  • Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
  • Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
  • Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
  • Cool on rack.

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