I love making bread. Really, I love working with yeast, but I won’t turn my nose up at a good quick-bread recipe, especially Martha Stewart’s Seeded-Quick Bread. This bread is made up of equal parts whole wheat flour and spelt flour, and is packed with all sorts of delicious and good-for-you seeds. And it’s really easy to make! I made four loaves for lunch on Monday, pairing it with carrot soup, and everyone loved it…but no one went back for seconds, as it is incredibly filling! Now I have two and a bit loaves in the freezer, so this bread will definitely be reappearing in the near future.
The changes I made were unintentional. I discovered at the last moment we had no caraway seeds, so I left those out. Caraway is meant to be the dominant flavor of the bread, so I worried the bread would be lacking in the flavor department, but then I discovered the black sesame seeds we had were seasoned black sesame seeds. To be fair, the finished product probably had a totally different taste than what the original recipe is going for because of these little changes, but the result was great, and the method produces beautiful, rustic loaves that are as easy to make as banana bread.
The recipe for this bread came from a video from Martha Stewart’s test kitchen, which you can check out here. I’ve come across a few really great recipe ideas via the test kitchen video collection, so check it out for inspiration! I’ve recorded the recipe below, and have included a screen shot of the finished product, which could totally be infringing upon copyright laws…Martha, if you’re perusing the internet and happen to come across this little blog, please let me know if the inclusion of this recipe and picture has offended you or violated any copyright laws!
Martha Stewart’s Seeded-Quick Bread
- Blend 2 cups whole wheat flour with 2 cups spelt flour. Add 1/2 cup sunflower seeds, 1/2 cup black sesame seeds, 2 tbsp caraway seeds, 2 tbsp flax seeds, 2 tsp salt, 2 tsp baking powder, and 1 tsp baking soda. Whisk together.
- In separate bowl mix 1-1/2 cups room temperature milk, 3/4 cups room temperature buttermilk, and 2 tbsp honey.
- Add dry ingredients to wet ingredients. Mix until fully incorporated, and then continue to mix for another minute to develop the gluten. You can do this in a mixer.
- Prepare pan: spray and line a 9×5 loaf pan with parchment paper (an overhang of parchment paper will help you remove the loaf later). Pour batter into loaf pan, and smooth out top with spatula.
- Sprinkle top of bread with 2 tsp sunflower seeds, 1 tsp black sesame seeds, 1 tsp caraway seeds, and 1 tsp flax seeds.
- Bake into 350 degrees F oven, for about an hour and five minutes.
- Let the bread cool for 20 minutes in the pan on a wire rack; remove from pan, and let fully cool before slicing.