Seeded Whole Grain Soda Bread

Ingredients

• •¼ cup millet
• •¼ cup quinoa
• •2 tablespoons amaranth
• •1 cup old-fashioned oats
• •2¼ cups buttermilk
• •1 tablespoon vegetable oil
• •3 cups whole wheat flour
• •1 cup all-purpose flour
• •2 tablespoons flaxseed
• •1 tablespoon kosher salt
• •2 teaspoons baking soda
• •¼ cup sunflower seeds
• •4 tablespoons unsalted butter
• •3 tablespoons brown rice syrup

Cooking Instructions

1. 1.

   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.)

   720 min

2. 2.

   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.

   15 min

3. 3.

   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.

   70 min

4. 4.

   Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.