Homemade No Knead Seeded Bread — Jill West Nutrition Consulting

Table of Contents

Ingredients

· 1 1/2 cups all-purpose flour

· 3/4 cup whole-wheat flour

· 1/4 cup toasted sunflower seeds + 1 Tbsp. for topping

· 1/4 cup toasted pumpkin seeds + 1 Tbsp. for topping

· 2 Tablespoon sesame seeds

· 1 Tablespoon poppy seeds

· 2 teaspoons baking powder

· 1/2 teaspoon salt

· 1 1/4 cup buttermilk*

· 1 egg

· 1/4 cup canola or olive oil

· 2-4 Tablespoons honey **

1. Preheat oven to 375*F.

2. In a large mixing bowl combine flours, seeds for the bread, baking powder, and salt. Mix with a wire whisk.

3. In a separate medium bowl, combine buttermilk, egg, oil and honey. Whisk to combine.

4. Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix everything just until combined. Don’t over mix.

5. Pour the batter into a clay loaf pan (or regular loaf pan), coated with oil. Sprinkle seeds on top.

6. Bake at 375ºF for 45 minutes, or until golden brown and tooth pick inserted comes out clean.

7. Cool for at least 45 minutes before slicing.

Enjoy!

*Don’t have buttermilk? Substitute 4 teaspoons distilled white vinegar + milk to make 1 ¼ cups.

**If you want a hint of sweetness in your bread, use 4 Tablespoons (1/4 cup) honey.