Bon Appétit
By Claire Saffitz
5.0
(21)
Photo by Eva Kolenko
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"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."—Claire Saffitz, associate food editor
Ingredients
Makes one 8"-diameter loaf
1/4 cup millet
1/4 cup quinoa
2 tablespoons amaranth
1 cup old-fashioned oats, plus more for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons flaxseed
1 tablespoon kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus more for topping
4 tablespoons unsalted butter, cut into pieces
3 tablespoons brown rice syrup or mild-flavored (light) molasses
Preparation
Step 1
Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
Step 2
Preheat oven to 350°F. Lightly oil an 8"-diameter 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 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, hom*ogenous, and still slightly sticky.
Step 3
Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.
Do ahead
Step 4
Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
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Reviews (21)
Back to TopTriangleI made it as directed and it came out perfectly. This bread is dense and crumbly and would be difficult to slice thinly - definitely more a central part of a meal rather than a sandwich bread.
Franklin
1/7/2024
Absolutely delicious! I made the mistake of using ground flax instead of the seeds which I didnt have, it changed the text so dont do it lol!
Becky Hild
San Antonio Tx
4/29/2023
Love this. Minor adjustments. I cut the recipe in half since there are only two of us in the household, and that size worked well. I did not cut the top and the loaf came out nicely rounded. I never seem to have buttermilk around, so I made it with 1 tbls. lemon with one cup of milk. That worked great. I used maple syrup instead of brown rice syrup. I also love that it is dense but not dry.
Heather
Black Hawk, SD
5/25/2022
I've made this bread 4 or 5 times and like the taste (obviously) but the texture/structure is frustrating. The slices fall apart into chunks. Impossible to put in a toaster. Other than that, it's a great hearty option that freezes well.
Lauren C
3/13/2022
I have made this at least 6 times in the past year with the occasional variation here and there. I highly recommend it! I processed the soaked grains and wet ingredients in my food processor, then poured that into the dry ingredients for an easier time mixing; it’s fabulous!
Elllie
Charlotte, NC
1/7/2022
Made this as written and the bread is indeed fabulous. Toast it with some honey or any other topping. HINT: Don't even try to use a food processor. My heavy-duty Cuisinart really struggled to mix the dough, which is heavy and sticky. Cleanup wasn't worth the effort. Use a stand-up mixer or just your hands. As other reviewers suggested, this recipe welcomes variations.
katieslack
Salt Lake City
3/25/2021
This was delicious!! Did not have amaranth and used toasted walnuts for the top. Tried as other reviewers stated putting everything in my food processor after cooking the buttermilk and grains, but my processor started over heating. It was too much and too thick! Dumped it all in a bowl and finished blending with my hands.
michellepm
MI
3/18/2021
Made exactly as written. Outstanding! I will make this again and again
CindyiSb
Minneapolis, MN
3/18/2021
Made for the first time and it was bland...clearly needs salt. I do wish writers would specify which kosher salt they are using. I use Diamond Crystal which is less salty than Morton's.
Anonymous
Chicago
1/28/2021
I've made this three times now, each with great results. I don't have the grains on hand, so instead i've used wheat berries and black wild rice; I soak them both in freshly boiled water for about 30 minutes before mixing into the buttermilk and water. I've used honey in place of molasses with fine results. Chopped pecans in place of sunflower seeds. A very versatile bread that's quite a lovely meal when toasted and topped with an egg, PB&J, avocado and the fixings, etc. We store in the fridge for the week and eat it; the last loaf was sliced thick and stored in the freezer.
makbholloway
Baltimore
5/4/2020
Easy and delicious! Didn’t have amaranth so just doubled the quinoa.
rvburke1
Houston
3/17/2020
This is dense and filling and delicious. I used the molasses option and baked in an 8" spring form pan. Perfect for breakfast or with a bowl for lunch. Or dinner. Or a snack... I love it!
cathyvee
Montreal, Canada
2/8/2020
I LOVE THIS BREAD! Yes, I'm shouting. This recipe is so good! I do what another reader said and process the whole mess in the food processor, works great. I also use what ever grains I have on hand, I never have amaranth, but it is all good. Great way to use up that buttermilk you have leftover too. I never planned ahead far enough to soak it overnight and always end up heating up the grains as suggested. This is truly a delicious bread and everyone I've served it too, can't stop eating it!
barefootz
San Juan Islands WA
1/6/2020
Love this recipe. Easy and very delicious.
bythec
Halifax, NS
7/17/2019
I've made this bread a dozen times. It's amazing every time. It welcomes variations.
Anonymous
Cambridge, MA
3/7/2019
TagsBreadMilletButtermilkDairySunflower SeedSeedOatQuinoaAmaranthFlaxseedWhole Wheat FlourFlourSideSnackBreakfastBrunchVegetarianMake AheadBakingCast Iron SkilletBon Appétit
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