
Seeded Whole Grain Soda Bread
A delicious peruvian dish. Completely plant-based.
Total Time
153 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1/4 cup millet
- 1/4 cup quinoa
- 2 tablespoons amaranth
- 1 cup old-fashioned oats
- plus more for topping
- 2 1/4 cups buttermilk
- divided
- plus more for brushing
- 1 Tbsp. vegetable oil
- plus more for pan
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons flaxseed
- 1 tablespoon kosher salt
- 2 teaspoons baking soda
- 1/4 cup sunflower seeds
- plus more for topping
- 4 tablespoons unsalted butter
- cut into pieces
- 3 tablespoons brown rice syrup or mild-flavored (light) molasses
Instructions
- 1
Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl.
- 2
Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat.
- 3
Remove from heat and let sit until mixture is thick like porridge, about 2 hours.) Preheat oven to 350°F.
- 4
Lightly oil an 8"-diameter cast-iron skillet or cake pan.
- 5
Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl.
- 6
Work in butter with your fingers until largest pieces are pea-size.
- 7
Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil.
- 8
Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
- 9
Form dough into a ball and place in prepared pan.
- 10
Brush with buttermilk; top with more oats and sunflower seeds.
- 11
Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes.
- 12
Let cool in pan.
- 13
Bread can be baked 2 days ahead.
- 14
Store tightly wrapped at room temperature.