Six Seed Soda Bread
Rustic, wholesome, and packed with texture, this Six Seed Soda Bread is a must-try for home bakers seeking a quick, no-yeast recipe that's as nutritious as it is delicious. Loaded with six nutrient-rich seeds—pumpkin, sunflower, sesame, flax, chia, and poppy—each slice boasts a satisfying crunch and earthy flavor. The combination of whole wheat and all-purpose flours creates a hearty yet tender loaf that's perfect for pairing with soups, cheeses, or a simple slather of butter. With just 15 minutes of prep and 40 minutes of baking, this soda bread delivers artisan taste without the fuss of kneading or proofing, making it ideal for busy days. Try this healthy and flavorful bread recipe to elevate your meals with ease!
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Recipe Information
Ingredients
- 300 grams whole wheat flour
- 200 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 400 milliliters buttermilk
- 50 milliliters water
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons flaxseeds (linseeds)
- 1 tablespoon chia seeds
- 1 tablespoon poppy seeds
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Add the pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, chia seeds, and poppy seeds to the flour mixture. Stir until the seeds are evenly incorporated.
Pour in the buttermilk and water, then use a wooden spoon or your hands to mix until a sticky dough forms. Avoid overmixing, as soda bread relies on minimal handling.
Lightly flour your work surface, then turn out the dough and shape it into a round loaf. Transfer the loaf onto the prepared baking sheet.
Using a sharp knife, score a deep cross on the top of the dough. This helps the bread bake evenly and gives it the traditional soda bread look.
Sprinkle a few extra seeds on top for decoration, if desired.
Bake in the preheated oven for 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature. This bread pairs beautifully with butter, soups, or cheeses.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 5350 mg | 233% | |
| Total Carbohydrate | 410.0 g | 149% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 23.6 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 868 mg | 67% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
