Thursday, November 11, 2010

Many Seed Soda Bread

This is a variation of the soda bread recipe on the 101cookbooks site. I veganized the recipe since the original called for buttermilk. The next time I make this I'm going to half the recipe and just make a mini loaf since it's a quick bread and really doesn't keep well. I found the bread much more flavorful after I let it cool down - although we all know the tendency to immediately chow down on a freshly baked loaf of bread!

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.

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