UNA GRANT'S WHEATEN BREAD
My mum has been making this wheaten soda bread on a daily basis for the last 30 years - in fact, maybe longer than that! Recently, she started sprinkling the dough with sesame and pumpkin seeds, which adds a delicious nutty flavor to it. Lightly butter and serve with soup, smoked salmon, or cheese. Wheaten bread is best eaten within a day or lightly toasted the next day. It freezes really well for up to a month.
Provided by Ita
Categories Quick Bread
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 2-pound loaf pan.
- Sift whole wheat flour, baking soda, and salt into a large bowl. Stir in buttermilk gently. Bring dough together using your hands. Sprinkle sesame seeds and pumpkin seeds over the dough; toss dough around the bowl a few times to coat with seeds. Transfer to the prepared loaf pan.
- Bake in the preheated oven until top is browned and the loaf sounds hollow when tapped on the bottom, about 40 minutes. Wrap loaf in a clean dish towel and let cool completely, about 30 minutes.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 41.1 g, Cholesterol 2.1 mg, Fat 2.5 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 0.6 g, Sodium 507.2 mg, Sugar 2.8 g
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