Homemade Seeded Quick Bread Recipe - From the Test Kitchen

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess and protein while reducing calories.

mixed seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Chia seeds are nutrient-dense and can replace mixed seeds for a healthier option.

In a bowl, combine 2 cups of whole wheat flour and 2 cups of spelt flour.

Add 1/2 cup of sunflower seeds, 1/2 cup of black sesame seeds, 2 tablespoons of caraway seeds, 2 tablespoons of flax seeds, 2 teaspoons of salt, 2 teaspoons of baking powder, and 1 teaspoon of baking soda to the flour mixture.

Whisk the dry ingredients together until well combined.

In a separate bowl, combine 1 1/2 cups of whole milk and 3/4 cup of buttermilk, ensuring they are at room temperature.

Add 2 tablespoons of honey to the wet ingredients.

Pour the wet ingredients into the dry ingredients all at once and mix until just combined, about one minute, until there are no visible dry ingredients.

Prepare a 9x5 inch loaf pan by spraying it and lining it with parchment paper, leaving overhang for easy removal.

Transfer the batter to the prepared loaf pan and smooth it out evenly.

Reserve some seeds for topping: 2 teaspoons of sunflower seeds, 1 teaspoon of black sesame seeds, 1 teaspoon of caraway seeds, and 1 teaspoon of flax seeds, and sprinkle them on top of the batter.

Bake in a preheated oven at 350°F for about 1 hour and 5 minutes, or until a skewer inserted comes out clean and the top is dark golden brown.

Let the bread cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens