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Multi-Seed Batter Bread

  • Author: Meagan


I found this recipe on the side of a bag of Robin Hood whole wheat flour and it was really great with Edamame Corn Chowder – enjoy!



Multi-Seed Batter Bread


1 egg

1 c. buttermilk

1/3 c. canola oil


1 c. EACH flour, spelt flour (or whole wheat) AND brown sugar

2 T. EACH flax seeds, sesame seeds, poppy seeds AND sunflower seeds

1 t. EACH baking powder AND baking soda

1/2 t. salt


1 t. EACH flax seeds, sesame seeds, poppy seeds AND sunflower seeds


Preheat the oven to 350 and grease a 9 x 5 loaf pan.  In a large bowl, whisk together the 3 wet ingredients, in a small bowl whisk together the 10 dry ingredients and in a tiny bowl, measure out the topping seeds.

Add the dry to the wet, stir well to combine and pour the batter into your prepared pan.  Sprinkle evenly with the topping seeds and bake for 40 to 45 minutes – the top should bounce back to a light touch but it’s a bit tough to visually inspect due to the seeds.  This was especially tasty served warm and drizzled with honey.

  • Category: Bread and Buns, Loaves


From Meagan's Kitchen


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