Seeded Savory Quick Bread Food

SEEDED SAVORY QUICK BREAD

Seeded Savory Quick Bread image

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

Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan
2 cups whole-wheat pastry flour
2 cups spelt flour
1/2 cup plus 2 teaspoons sunflower seeds, toasted
1/2 cup plus 1 teaspoon black sesame seeds
2 tablespoons plus 1 teaspoon caraway seeds
2 tablespoons plus 1 teaspoon flaxseeds
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
1 1/2 cups whole milk, room temperature
3/4 cup buttermilk, room temperature
2 tablespoons honey
2 tablespoons extra-virgin olive oil

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.)

SAVORY QUICK BREAD! TO DIE FOR!

Savory Quick Bread! to Die For! image

This a variation of Beer bread,but can also be made with Club soda.The addition of eggs gives this bread the most wonderful texture.

Provided by Koechin Chef

Categories Quick Breads

Time 55m

Yield 1 Loaf, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
3 1/2 cups all-purpose flour
2 tablespoons colemann's dry mustard
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 (1/4 ounce) package fleishmann's intant dry yeast
2 large eggs
12 ounces beer or 12 ounces club soda
1 cup cheddar cheese, grated
1 -1 1/4 teaspoon dried thyme
1/4 cup butter, melted

Steps:

Preheat oven to 350°F Grease and flour a loaf pan.
combine all dry ingredients and stir well with a whisk.
In a separate bowl combine, beer, oil and eggs. Beat with fork or whisk to incorporate eggs. Add mixture to dry ingredients. stir to combine. Do not over blend. Pour into prepared bread pan.Pour the melted butter over the top.
bake for 45 minutes. Cool 10 minutes before removing from pan. It slices better if you can wait and let it cool a little. :-). This is also delicious toasted the next day.
Hints: you may use herbs of your choice.
dried dill, or basil, or italian seasoning or a Rosemarie blend. Also for the cheese you can use Montrey Jack, or pepper jack or smoked Gouda is outstanding. Enjoy!

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