This healthful loaf is loaded with seeds and whole grains but is quicker to make than a yeast bread.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
bake:
45 mins
cool:
10 mins
total:
1 hr 15 mins
Servings:
14
Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside.

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  • In a large bowl stir together all-purpose flour, brown sugar, whole wheat flour, the 1/2 cup sunflower kernels, the flaxseed meal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl beat egg with a fork; stir in buttermilk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

  • Spoon batter into prepared pan; spread evenly. Sprinkle with additional sunflower kernels. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.

  • Cool in pan on a wire rack for 10 minutes. Remove from pan.

*Test Kitchen Tip:

To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

202 calories; fat 8g; cholesterol 16mg; saturated fat 1g; carbohydrates 28g; mono fat 3g; poly fat 3g; insoluble fiber 2g; sugars 13g; protein 5g; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 207mg; potassium 129mg; calcium 80.8mg; iron 1.4mg.
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