When I came across this recipe – I just knew I had to try it! I also sent the recipe to many family members. One of my aunts made the bread before I did and gave me some to try – delicious! Stella and I both thought it was an everything bagel in a bread version. We served this at our game night and it was a BIG hit and the recipe was shared with even more.
This bread is so easy – no raising time, delicious plain, with a soup, toasted with eggs – yummy!
This recipe was found off the Mountain Rose website under the name Seedy Salted Soda Bread, but we like the Everything Soda Bread name.
Everything Soda Bread
2 cups organic unbleached all-purpose flour
1 ¾ cup organic whole wheat flour
2 tsp baking soda
1/2 tsp fine sea salt
1 3/4 cup organic buttermilk (preferably made from raw milk)
2 Tbl poppy seeds
3 Tbl hemp seeds
3 Tbl sesame seeds
1 tsp caraway seeds
1 tsp fennel seeds
1/2 tsp course sea salt
1. In a bowl combine all the seeds, set aside.
2 Preheat the oven to 350 degrees.
3, In a bowl combine the flours, baking soda and fine sea salt. Sift these ingredients into another bowl.
4. Reserve 2 tsp of the seed mixture and add the rest of the seeds to the flour mixture and combine.
5. Make a well in the flour mixture and pour the buttermilk into the well. Mix with a wooden spoon until combined, but do not over mix.
6. Turn the dough onto on a lightly floured board and knead for about 1 minute.
7. Lightly dust a baking sheet with cornmeal.
8. Place the dough onto the baking sheet and using a sharp knife cut a cross into the bread the cut should be about half way through the dough.
9. Brush the dough with buttermilk and then sprinkle the remaining seeds and course sea salt onto the top of the bread.
10. Bake for 30 – 35 minutes on the center rack of your oven.
11. Cool on a wire rack.
The crust is hard and crunchy with a soft inside – the taste – wonderful – bursting with all the flavors from the seeds. I would like to try this recipe with soaked/sprouted seeds – hoping I can remember the next time I make it – which will be soon! Thank you Mountain Rose for sharing this wonderful recipe!