Nuts and Seeds Bread

Nut and Seed Loaf: wholesome, high in fibre, and delicious!
Try this quick bread recipe when you need a solid snack that sticks with you half the day. Nuts and Seeds Bread is a dense and delicious dark loaf filled with nuts and seeds for texture and nutrition. Here's your chance to use that buttermilk you love, or substitute plain yoghurt if you have it on hand. You can substitute different nuts and seeds, if you prefer--try sunflower seeds instead of wheatgerm, for example, or pine nuts instead of chopped nuts. The oil you use is your choice, but consider one high in monosaturates.

1 cup whole wheat flour

3/4 cup all-purpose white flour

1/4 cup graham flour

1 tsp baking powder

1 tsp baking soda

tsp salt

1 cup lightly packed Demerara sugar


cup chopped nuts

2 tbls wheat germ

2 tbls sesame seeds

2 tbls poppy seeds

1 egg, beaten

1/4 cup canola or vegetable oil

1 cup buttermilk or plain yoghurt

Find the RECIPE INDEX page . . .
Preheat oven to 350° F. Mix the flours, baking powder, soda, salt, nuts, and seeds in a large mixing bowl. In a medium bowl, beat the egg and then add the Demerara sugar and the oil. Whisk well, then add the buttermilk or plain yoghurt and beat to combine. Add the wet mixture to the dry mixture and mix well. Pour the batter into an oiled and floured loaf pan.
Seed Bread Slices

Bake in a 9"x5" loaf pan, greased & floured.

Bake at 350° F for 1 hour or until a toothpick inserted in the center comes away clean.

Allow the loaf to cool for 10-15 minutes, then pry around the sides with a spatula and turn out onto a wire rack to finish cooling. The loaf can be sliced while still warm and the slices buttered.

Store in a cool place wrapped in foil or sealed in a Rubbermaid loaf container.

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