Hello there! Since it is still winter here in Northern California, we decided to warm up your day with some hot and fresh baked bread! This bread is one of our fancier bread recipes that we came across and decided to share with you all. We have simplified the instructions and added photos to guide on how to make this bread, but if you want a more detailed version, check out the original recipe here. You will need a 8″ diameter cast-iron skillet or some have used a dutch oven (uncovered) and a instant-read thermometer. This recipe makes one delicious loaf.
Ingredients for first day:
- ¼ cup millet
- ¼ cup quinoa
- 2 tbsp amaranth
- 1 cup old-fashioned oats (plus some for topping next day)
- 1 cup buttermilk
- 1/2 cup water
Ingredients for baking day:
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tbsp flaxseed
- 1 tbsp kosher salt
- 2 tsp baking soda
- ¼ cup sunflower seeds (plus some more for topping)
- 4 tbsp unsalted butter (room temperature)
- 3 tbsp brown rice syrup or mild-flavored (light) molasses
- 1 1/4 cups buttermilk (plus a little bit more for brushing)
- 1 tbsp vegetable oil
- Preheat oven to 350 degrees. Lightly oil cast-iron skillet.
- Mix whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and sunflower seeds in a large bowl.
- Work in butter with your fingers into the flour.
- Make a well in the center and add brown rice syrup, our previous day’s oat mixture, buttermilk, and oil. Mix with a wooden spoon or spatula until smooth. (It will be a little sticky.)
- Form dough into a ball and place into prepared skillet. Brush with buttermilk. Top with more oats and sunflower seeds. Cut and “X” on top.
- Bake until golden brown about 55-70 minutes. Let cool in pan. (To check if your bread is ready, insert an instant-read thermometer into the center and make sure it reads 190 degrees.)
- Enjoy your healthy and delicious homemade bread!
Questions? Comments? Please share!
Natalya and Ruth