As soon as I saw this recipe on Anja’s Food 4 Thoughts, I just knew I had to give it a try and sooner than later!
This gorgeous bread was calling my name so, so loud. I just HAD to have a slice.
Plus, I was way overdue for some home made bread. I’d been meaning to make some for a few weeks now but kept putting it off because of the amount of work it involves. Looking at this recipe, though, I thought it looked fairly easy to make, so I could definitely sneak it into my busy week-end schedule.
Well, now that I’ve made it, I can definitely confirm that it’s extremely easy to make. In fact, it’s so easy, a five year old could easily do it. Honestly, the only part that they might struggle with is the lining of the pan with parchment paper part, but, hey, they could very well skip that and use a non-stick pan coated with cooking spray instead.
In fact, if you are looking to introduce your young ones to the joy of baking, this would be the absolute perfect recipe for that.
Seriously, this is one bread that you could easily make on a week night. The batter takes the better part of 5 minutes to make, especially if you already have a bunch of mixed seeds on hand, which you should, really, for they’re always super handy to have. Then all that’s left to do is transfer to pan and bake for 30 minutes, which is all the time you need to get dinner ready!
Basically, in no time at all, you get a bread that is so super crispy and fluffy and light and airy but that yet, has a certain density to it. Oh, and talk about FLAVORFUL! I did find it a bit on the salty side, so I would definitely use less salt next time, and I have to say that you do taste the baking soda, but I didn’t hate that at all. That, along with the texture, sort of reminded me of scones, or biscuits. Hmmmmm… love those!
So in short, if there is one thing that I would change about this recipe is maybe halve the salt, even better yet, double the rest of the recipe and make a bigger loaf!
All in all, this is a very very good bread that I’ll be making very, very often.
As well as many variations on the subject!
INGREDIENTS INSTRUCTIONS Notes *I used one tablespoon of each: millet, pumpkin, flax, sesame and sunflower seeds.
Source : Anja’s Food 4 Thoughts
Oh, and did I tell you it’s absolutely brilliant with peanut butter? Oh my… awesome breakfast!
Even though I make yeast breads too, I’m a huge fan of quick breads like this. So simple but delicious. I love the seeds – they look so good. I bet they’re especially good if you toast the bread
Oh jah! I should’ve mentioned that. It’s absolutely wonderful in toasts. It was my first experience with quick breads, but definitely not the last!
Your bread looks wonderful – I love all those crunchy seeds on top. Can imagine it’s divine toasted – these kind of slightly heavier breads are absolutely amazing as toast. Yum.
Actually, that bread isn’t really THAT heavy. It has a bit of density to it, but I find it to be quite “fluffy” for a grain bread. It does make really good toasts, though. You are quite right about the seeds. As they toast, they confer such a great nutty flavor to the bread. Yum indeed!
Hi,
I’ve been enjoying your approach to healthy meals for some time and I’ve recently gotten back into bread making. So thank you very much!!
Could you tell me, though, a good source for the mixed seeds? I’ve only seen them on King Arthur’s website and they’re a bit expensive.
Have you seen the recipe on Milk and Honey farm website (all one word-a dot com) for 6 one pound loaves of whole wheat bread that make up start to finish in an hour and a quarter? Yeast breads! Incredible!! I tried it and, sure enough it took about that long–one rise in the pans! I used white whole wheat with a cup of Irish bread flour for a sweet depth and yowza!!
Thanks again and sorry for the length!!
Barbara
By all means, don’t buy ready made mixed seeds… just make your own! It’s super easy, and much cheaper too! Grab whatever seeds or grains you have on hand. Bulgur wheat, sesame seeds, millet, quinoa, oats, sunflower seeds, buckwheat groats, pumpkin seeds, poppy seeds, flax seeds, steal cut oats, amaranth, teff, these are just a few examples of seeds / grains you can use. Just mix whichever you like, in whatever quantity you want, and you have a great seed mix. Best part is, you get to choose exactly what and how much goes into it!
I’ll have to look up that recipe you mentioned, looks very interesting. Yeast bread, ready in an hour? Pretty impressive. I’ll check it out for sure! Thanks for the tip!
Glad you like it. Your pictures look stunning as always.
Thanks Anja. And thanks for the great recipe. I really love it and will definitely be making regularly!
this looks gorgeous! so dense and healthy!
You always amaze me. So good!!!
Thanks Jaclyn! What a lovely surprise! So good to see you here, I really appreciate!
Sonia , I made this bread and It was gone in 15 minutes!!so good!!! I was wondering if you tried another kind of flour. I ran out of spelt flour………What would it be a good substitute for splet flour?
Thanks for posting this great recipe!
Clara
To be honest, Clara, I have no idea, I’ve only made this bread this once. But I take it any flour that’s got gluten in it would give you similar results… whole wheat would most definitely work, although it might be a tad stronger in taste. But really, isn’t it absolutely amazing, that bread? Soooo flavorful and light in texture. Oh, I’m so gonna have to attempt making a non grain version of that. Real glad you like it, Clara, and thanks a bunch for dropping by!
Hi there
Just wanted to let you know that today I have made your yummy bread for the fourth time in a month. This is hands down my favorite bread. There is such a beautiful texture and flavour to it. My 1 year old loves it too! Thanks so much for sharing!!
Thank you so much for your awesome feedback Sandy-Lee! So happy to hear that this bread recipe works for you AND for your little one!
Made this last night and it turned out fantastic! It’s dense but still fluffy, super filling and satisfying, and I feel great about eating it. Can’t go wrong with a breakfast like this. I toasted it and spread peanut butter on it…I’m on cloud 9. I actually just finished my last bite right now… and now I’m sad. But it was so easy to make that I’m definitely making this on a weekly basis, where possible.
I didn’t have buttermilk so I ended up using greek yogurt and a bit of water. Still turned out great! Next time I’ll use buttermilk and see what the difference is. Thanks Sonia!
Wow, thank you so much Claudia for such great feedback. As I was reading this, I remembered exactly how I felt when I was eating this bread and now I desperately want to sink my teeth into a nice thick toasted slice, covered with almond / hazelnut butter and slices of banana on it. Or apples and raisins.
Glad you liked it as much as I did, and thanks again for sharing your appreciation. You totally made my day!
I have made this bread several times. I am not a baker and often feel overwhelmed when baking but this has literally become our daily bread and my husbands favorite. He actually gets sad when we run out. Thanks!
Thank you so much for telling me this, Belle. It’s always such a pleasure to know that my recipes are not only working but have become regulars for some people. You just made my day, seriously. Thank you so very much for that, you are a real gem! =D
I have a 2lb bread machine. Has anybody made made 2lb loaf? if so how can this recipe be adapted for 2lb loaf?
Thanks in advance Healthy Foodies.
Joe
I was inspired to make soda bread after seeing it made on Masterchef. I do my best to avoid wheat and use spelt as an alternative so this recipe was perfect. But what made me even happier is that it really is soooo quick and easy to make and tastes fantastic. I have yet to convince my 2yr old to eat the version with seeds (!) which I’ve made twice in a week, but I’ll persevere with other versions as it’s just such fantastic tasting, healthy bread. Thank you! p.s. I added a spoon of honey to mine which worked really well.
That’s the spirit!
Thank you so much for the fantastic feedback, Fiona. Really glad to hear this recipe is working out for you!