This easy-to-bake seeded whole grain soda bread is a winner at our dining table, no matter what time of day. We eat it most often with sweet toppings for breakfast, but it is equally good with nut butter, thinly sliced apples and a drizzle of honey, or with softly scrambled eggs and spinach, or with hummus and sliced radishes or, an all-time-favorite, with smoked salmon, sliced scallions and a little creme fresh. I found the recipe on Bon Appetit and have loved it ever since.
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, plus more for brushing
1 Tbsp vegetable oil, plus more for the pan
3 cups whole wheat flour
1 cup all-purpose flour
2 Tbsp flaxseed
1 Tbsp salt
2 tsp baking soda
1/4 cup sunflower seeds, plus more for topping
4 Tbsp unsalted butter cut into pieces
3 Tbsp brown rice syrup or mild-flavored molasses or 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 for 8-12 hours at room temperature. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is think like porridge, about 2 hours.)
Preheat oven to 350 degrees F.
Lightly oil an 8” 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 cup buttermilk and remaining 1 Tbsp oil. Mix with wooden spoon until dough is smooth, homogenous, 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 large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190 degrees F, approximately 55-70 minutes.
Let cool in pan.