Light Soda Bread With Sunflower Seeds Recipes

SEEDED SODA BREAD

Seeded soda bread image

Make our easy yeast-free, wholemeal loaf, which requires no kneading or proving. We've used vegan-friendly oat milk, but you can use ordinary milk if you prefer

Provided by Sara Buenfeld

Categories Side dish

Time 45m

Yield Cuts into 12 slices

Number Of Ingredients 5

Ingredients

520g plain wholemeal flour, plus extra for dusting
50g four-seed mix (sunflower, pumpkin, sesame and golden flax seeds), plus extra for sprinkling
1½ tsp bicarbonate of soda
400ml fortified oat milk
2 tbsp lemon juice

Steps:

Heat the oven to 200C/180C fan/gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough.
Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands, as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds over the top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.

Nutrition Facts : Calories 193 calories, Fat 3 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

SEEDED WHOLE GRAIN SODA BREAD

Seeded Whole Grain Soda Bread image

"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate food editor

Provided by Claire Saffitz

Categories Bread Healthy Quinoa Whole Wheat Thanksgiving Kid-Friendly Bon Appétit St. Patrick's Day Seed Bake Small Plates

Yield Makes one 8"-diameter loaf

Number Of Ingredients 14

Ingredients

1/4 cup millet
1/4 cup quinoa
2 tablespoons amaranth
1 cup old-fashioned oats, plus more for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons flaxseed
1 tablespoon kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus more for topping
4 tablespoons unsalted butter, cut into pieces
3 tablespoons brown rice syrup or mild-flavored (light) molasses

Steps:

Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
Do ahead
Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.

GOLDEN SUNFLOWER SEED WHEAT BREAD

Golden Sunflower Seed Wheat Bread image

This Golden Sunflower Bread is dairy free and made with whole wheat and sunflower seeds. It's light on flavor and big on taste. You can find more of my delicious recipes at www.Bakerette.com

Provided by BakeretteJen

Categories Yeast Breads

Time 1h15m

Yield 3 loaves, 12-16 serving(s)

Number Of Ingredients 9

Ingredients

3 1/4 cups warm water (110-115F degrees)
2 (1/4 ounce) packages active dry yeast
1 1/4 cups bread flour
1/3 cup canola oil
1/3 cup honey (agave nectar has a low glycemic index, making it acceptable for diabetics to eat) or 1/3 cup agave nectar (agave nectar has a low glycemic index, making it acceptable for diabetics to eat)
3 teaspoons salt
5 1/2-6 1/2 cups whole wheat flour
1/2 cup sunflower seeds
2 -3 tablespoons butter, melted (optional)

Steps:

In a large mixing bowl, add warm water and yeast. Cover and let activate for 10 minutes.
Add bread flour, canola oil, Agave, salt and 4 cups of whole wheat flour to the yeast mixture. Mix thoroughly.
Mix in sunflower seeds. Slowly add whole wheat flour one cup at a time until you reach a firm dough.
Turn dough onto a floured surface and knead for 5-8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed oven for 1 hour or until doubled in size (hint: Before I place the bread in the oven, I turn the oven on to 350F degrees and warm it for only a few seconds--20-seconds. You don't want the oven hot).
Punch down the dough and divide into either two greased 9 x 5-inch loaf pans, or three greased 8 x 4-inch loaf pans. I like to put parchment on the very bottom of my pans for ease of turning out the loaves. Cover the loaves and let rise in a warm place for an additional 30 mins or until doubled in size.
Bake at 350F degrees for 35 minutes, then brush on melted butter and continue to bake for 5 minutes more or until lightly browned.
Remove from oven and brush on remaining melted butter. Turn out from pans and place on a wire rack to cool completely before cutting and serving.

Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 1, Sodium 586.2, Carbohydrate 58.9, Fiber 7.1, Sugar 8.1, Protein 10.3

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