Best 2 Seeded Savory Quick Bread Recipes
Embark on a culinary journey with our tantalizing seeded savory quick bread, a delightful symphony of flavors and textures that will elevate your taste buds to new heights. This versatile bread is a perfect accompaniment to any meal, whether you're hosting a brunch party or packing a hearty lunch. With its irresistible aroma and irresistible crumb, this savory bread is sure to be a hit with everyone who tries it.
Our collection of recipes offers a diverse range of flavors to suit every palate. From the classic combination of cheddar and chives to the tangy zest of sun-dried tomatoes and Parmesan, each variation promises a unique and memorable experience. Whether you prefer the nutty crunch of walnuts or the subtle sweetness of dried cranberries, our recipes have got you covered.
In addition to the classic seeded savory quick bread, we also offer a mouthwatering vegan version for those seeking a plant-based alternative. This vegan bread is just as flavorful and satisfying, featuring a blend of flaxseed, sunflower seeds, and pumpkin seeds for a nutritious and delicious treat.
So gather your ingredients, preheat your oven, and let's embark on this culinary adventure together. With our easy-to-follow recipes and helpful tips, you'll be able to create a seeded savory quick bread that will impress your friends and family. Get ready to tantalize your taste buds and savor the moment with every bite!
SEEDED WHOLE-GRAIN QUICK BREAD
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
Categories Healthy Quick Bread Recipes
Time 4h
Number Of Ingredients 13
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
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
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.)
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Measure Accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to measure your ingredients whenever possible.
- Don't Overmix: Overmixing can result in a tough, dry bread. Mix your ingredients just until they are combined.
- Use Fresh Baking Powder: Baking powder loses its potency over time, so make sure you're using fresh baking powder for best results.
- Don't Open the Oven Door: Opening the oven door during baking can cause the bread to fall. Only open the door to check on the bread in the last few minutes of baking.
Conclusion:
These seeded savory quick bread recipes are a delicious and easy way to enjoy a healthy and satisfying snack or meal. With a variety of flavors and textures to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy bread recipe, give one of these a try!
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