Best Seeded Savory Quick Bread Recipes

SEEDED WHOLE-GRAIN QUICK BREAD

Seeded Whole-Grain Quick Bread image

Bake this healthy, seedy loaf on Sunday and you can enjoy it all week--if it doesn't disappear first. This quick bread recipe is the perfect vehicle for both sweet and savory toppings, so try it as avocado toast one day and with honey the next. Store it tightly wrapped, as all the seeds make it a little more apt to dry out than typical whole-wheat breads.

Provided by Stacy Fraser

Time 4h

Number Of Ingredients 13

Ingredients

⅓ cup unsalted sunflower seeds
⅓ cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon baking powder
3 large eggs
1 ½ cups buttermilk
1 cup rolled oats
½ cup avocado oil or extra-virgin olive oil
2 tablespoons honey or pure maple syrup

Steps:

Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 31.7 g, Cholesterol 57.3 mg, Fat 20.5 g, Fiber 5.1 g, Protein 10.5 g, SaturatedFat 3 g, Sodium 418.5 mg, Sugar 5.7 g

SEEDED SAVORY QUICK BREAD

Seeded Savory Quick Bread image

No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha Bakes" episode 805.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 3h40m

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan
2 cups whole-wheat pastry flour
2 cups spelt flour
1/2 cup plus 2 teaspoons sunflower seeds, toasted
1/2 cup plus 1 teaspoon black sesame seeds
2 tablespoons plus 1 teaspoon caraway seeds
2 tablespoons plus 1 teaspoon flaxseeds
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
1 1/2 cups whole milk, room temperature
3/4 cup buttermilk, room temperature
2 tablespoons honey
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)