2 1/2 tablespoons each of your favorite seeds:
sunflower seeds, pumpkin seeds, sesame seeds,
poppy seeds, flax seeds, etc.
I like to coarsely chop the larger seeds.
1 tablespoon apple cider vinegar
1-3/4 cup soymilk
1 cup white whole wheat flour
3/4 cup spelt flour
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon fine grain sea salt
Preheat your oven to 400F. Mix milk and vinegar together and set aside. In a small bowl combine all the seeds and reserve 2 tablespoons.
Sift the flours, baking soda, and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds. Make a well in the flour, pour in the soymilk, and stir until the dough just comes together. Place on floured work surface and knead lightly for about a minute, just long enough to make a loose ball.
Place the dough on a lightly floured baking sheet and slash it with a deep cross across the top, cutting two-thirds of the way through the loaf with a serrated knife. Brush with buttermilk and sprinkle with the remaining seeds, making sure plenty of seeds make it down into the cracks.
Bake for 35 - 40 minutes, or until the bread is golden crusted. Cool on a wire rack.
Makes a single loaf.