recipe :: BA seeded whole grain soda bread

I am making my way through the recipes in the latest Bon Appétit (November 2015) issue. This is such a terrific issue for Thanksgiving ideas and MORE. First off I had to make this delicious recipe for soda bread! It just grabbed me and I had to make it right away, and while this loaf quickly disappeared (this is the only photo I was able to snap) the whole family loved it.

Even the kids craved this bread - more healthful and delicious than sugary pumpkin and banana breads. It's a perfect snack when kids come home from school with nut butter or any favorite spread. Next up... I am going to start taste testing the side dishes for Thanksgiving - the mushroom dish is next!

Bon Appétit Soda Bread (here's the link to the recipe on the BA website)


1/4 cup millet
1/4 cup quinoa
2 Tbsp. 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 Tbsp. flaxseed
1 Tbsp kosher sale
2 tsp baking soda
1/4 cup sunflower seeds (plus more for topping)
4 Tbsp. unsalted butter cut into pieces
3 Tbsp. brow rice syrup (I used maple syrup)

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 hear. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.) I actually started to make this then realized the 8-12 hour delay so I put it in the fridge for about 18 hours or so... then took it out and let it come to room temp.

Preheat oven to 350 degrees. 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 wooden spoon until dough is smooth, homogeneous, 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 degrees. 55-70 minutes. Let cool in pan.

it's one of those recipes where yours will look almost identical to the one in the magazine!
good luck! (up next... page 103 - Herby Barley Salad with Butter-Basted Mushrooms)