Seeded Savory Quick Bread

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-5-inch loaf

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2015


  • Vegetable-oil cooking spray
  • 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


  1. Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with cooking spray. Line with parchment, leaving a 1-inch overhang on long sides. Spray parchment.

  2. 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 a large bowl.

  3. Stir together milk, buttermilk, honey, and oil in a large bowl 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.

  4. Bake until a tester inserted in middle comes out clean, about 1 hour, 5 minutes. Let cool 20 minutes in pan on a wire rack, then turn out onto rack and let cool completely. Bread can be stored at room temperature up to 1 week, or frozen up to 1 month.


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