Multiseed Brown Irish Soda Bread

  • 1 TB each sesame, sunflower, pumpkin and flax seeds, combined
  • 3 ½ cups whole wheat flour
  • 2/3 cup unbleached flour
  • 1 tsp salt
  • 1 tsp baking soda, sifted
  • 1 egg
  • 1 TB canola oil
  • 1 tsp molasses
  • 1 2/3 cup buttermilk
  • 1 TB each sesame, sunflower, pumpkin and flax seeds

Preheat oven to 400 degrees. Brush inside of 9”x 5”x 3” loaf pan with oil or soft butter. Set aside about 1 TB of seeds to scatter over top of loaf. Place all dry ingredients, including seeds, into a large mixing bowl and mix well. In a separate bowl, whisk egg then add the oil, molasses and buttermilk, whisking well to combine. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix well, adding more buttermilk, one tablespoon at a time, if necessary. The mixture should be soft and sticky. Scrape mixture into loaf pan and scatter the reserved seeds over top. Bake for one hour until top is crusty, when a toothpick inserted in the center comes out clean, and the loaf sounds hollow when tapped on bottom. Allow to cool on a wire rack.

Posted in: