John is usually our designated bread baker. However, I have a few special breads that I make too, such as this soda bread which makes the best, crunchy, hearty toast. I fell in love with it the first time I made it. It’s simple to make with minimal hands on time. Let the grains and buttermilk soak while you do your errands, then mix everything together and bake this delicious soda bread.
One of my favorite ways to eat this bread is to toast it until it’s super crunchy, then generously spread it with cream cheese and homemade lilikoi jelly.
Millet, quinoa, amaranth, oatmeal, whole wheat flour, flax and sunflower seeds. Lots of “good for you” ingredients go into this bread.
Beautiful bread. Serve it with a pat of butter and honey or cream cheese and your favorite jam or jelly. It also makes the best avocado toast.
- ¼ cup millet
- ¼ cup quinoa
- 2 tablespoons amaranth (if amaranth is not available substitute 1 tablespoon each millet and quinoa)
- 1 cup old-fashioned oats, plus more for topping
- 2¼ cups buttermilk, divided, plus more for brushing (I used lactose free whole milk with 3 tablespoons fresh lemon juice)
- 1 tablespoon canola oil, plus more for pan
- 3 cups white whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons flaxseed
- 1 tablespoon kosher salt
- 2 teaspoons baking soda
- ¼ cup unsalted sunflower seeds, plus more for topping
- 4 tablespoons Earth Balance Buttery Sticks, cut into pieces (or equivalent butter)
- 3 tablespoons mild flavored (light) molasses
- Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ cup water in a small bowl. Cover and let sit 8 hours. (Per the original recipe, you may alternatively bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours).
- Preheat oven to 350 degrees. Lightly oil an 8" round cake pan.
- Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds in a large bowl. Work in Buttery Sticks with your fingers until pieces are pea-size. Make a well in the center and add molasses, oat mixture, remaining 1¼ cups buttermilk, and remaining 1 tablespoon oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
- The original recipe tells you to form dough into a ball and place in pan. My dough has always been very wet. I dust my hands with flour and quickly place the dough in the prepared pan. Continue with brushing the top with reserved buttermilk, oats and sunflower seeds. Cut a large X in the top and bake until nicely browned and an instant-read thermometer inserted into the center of loaf registers 190 degrees, about 70 minutes.
- Let cool in pan for about 30 minutes and transfer to a rack to cool completely. Cut bread into slices and refrigerate for up to two days or freeze for up to a month.
- This bread is fantastic served with butter and jelly or honey, or avocado, egg salad, smoked salmon, tuna salad… endless possibilities!
