If you enjoy bread but not the “carbohydrate-guilt” that goes with it, if you can’t be bothered with kneading and letting dough rise for hours, this recipe might just have been created for you! The only planning required is that you soak your grains 8-12 hours in advance; and yet, if you have not been able to plan at all… the recipe offers a 2-hour time-saving alternative…No more excuses not to make this delicious bread, even better toasted, the next day!!
This recipe is from Bon Appetit, November 2015.
This energy-sustaining bread makes beautiful toast.
Servings: Makes one 8″-diameter loaf
- ¼ cup millet
- ¼ cup quinoa
- 2 tablespoons amaranth
- 1 cup old-fashioned oats, plus more for topping
- 2¼ cups buttermilk, divided, plus more for brushing
- 1 tablespoon 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
- ¼ cup sunflower seeds, plus more for topping
- 4 tablespoons unsalted butter, cut into pieces
- 3 tablespoons brown rice syrup or mild-flavored (light) molasses
Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ 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.)
Preheat oven to 350°. Lightly oil an 8″-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ 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 1¼ cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
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°, 55–70 minutes. Let cool in pan.
Do Ahead: Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.