Ingredients
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2 1/2 tablespoons sunflower seeds
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2 1/2 tablespoons pumpkin seeds
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2 1/2 tablespoons sesame seeds
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1/4 cup almond flour
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1 3/4 cups whole wheat flour
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon baking soda
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1 tablespoon brown sugar
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1 3/4-2 cups sour milk (a bit extra milk for brushing on top of bread) or 1 3/4-2 cups buttermilk (a bit extra milk for brushing on top of bread)
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1 1/2 teaspoons fennel seeds
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2 1/2 tablespoons poppy seeds
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2 1/2 tablespoons flax seeds
Instructions
- Preheat oven to 375°F
- In a small bowl combine all the seeds and set aside.
- Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Add all but 2 tablespoons of the seeds.
- Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
- Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball. (over kneading will make the bread tough).
- Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
- Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
- Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
- Cool on rack.