Seed Bread

This is an easy bread to make - no kneading involved. My husband loves it.  I was liking it until I became suspicious that I might have a gluten thing going on.  So I have given up gluten for a couple weeks to see what happens.  No harm done.  Hopefully I am wrong because that is not an easy thing to do.  I have compassion for Celiac disease.  My Aunt has it and my friends Mom has it.   It is quite serious if you ignore it.  I think people in general might not know that.  They may think it is a fad.  But you know if you have Celiac and it goes untreated then you are not absorbing some key things in your diet.  At least two that I can think of right off the bat- Vitamin D and iron.  There are others in addition to these.  Because of these potential deficiencies, secondary problems can occur.  If you would like to learn more,  go here to Celiac Disease NIH or here to a site called Canadian Celiac Association or here, to Celiac Support.


I can tell you when I did have this bread, it was simply amazing.  Its toothsome and it satisfies.

Breakfast Seed Bread
Printable here.

2 cups buttermilk
14 oz preserves of some kind, mixed berry is a great choice
½ cup chopped walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup flaxseeds
1 cup oat bran
1½ teaspoon baking soda
1½ teaspoon baking powder
1 teaspoon sea salt
1 cup wheat germ
2 ½ cups whole wheat flour

Preheat the oven to 390°F. Prepare loaf pan by spraying with nonstick cooking spray.

Mix the buttermilk with the preserves sauce in a small bowl. In another bowl, mix all the dry ingredients. Stir the wet ingredients into the dry ingredients.

Pour the batter into loaf pan. Bake the loaf for 1 hour and 30 minutes, until it has reached an inner temperature of 200°F.

Take the loaf out of the pan and let cool on a rack. Let it cool thoroughly to prevent the inside from being gooey when you cut it.