Seeded Whole Grain Soda Bread

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. 1

   Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl.

2. 2

   Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat.

3. 3

   Remove from heat and let sit until mixture is thick like porridge, about 2 hours.) Preheat oven to 350°F.

4. 4

   Lightly oil an 8"-diameter cast-iron skillet or cake pan.

5. 5

   Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl.

6. 6

   Work in butter with your fingers until largest pieces are pea-size.

7. 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. 8

   Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

9. 9

   Form dough into a ball and place in prepared pan.

10. 10

    Brush with buttermilk; top with more oats and sunflower seeds.

11. 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. 12

    Let cool in pan.

13. 13

    Bread can be baked 2 days ahead.

14. 14

    Store tightly wrapped at room temperature.