Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Whole grain soda bread - A recipe by wefacecook.com


1 hour

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


  • 1/4 cup millet flour
    1/4 cup quinoa flour
    1/4 cup amaranth flour
    1 cup old-fashioned oats, plus 1 Tbsp for topping
    2 1/4 cups buttermilk, divided, plus more for brushing
    1 Tbsp. vegetable oil, plus more for pan
    4 cups whole wheat flour
    2 tablespoons ground flaxseed
    2 teaspoons salt
    2 teaspoons baking soda
    1/4 cup sunflower seeds, plus 1 Tbsp for topping
    4 tablespoons unsalted butter, softened
    3 tablespoons molasses


  • 1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.

    2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
    In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

    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, about 1 hour or longer. Let cool in pan.
Have you tried the recipe?

Whole grain soda bread