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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.

Martha Stewart Living, April 2015

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
3 hrs 40 mins
Yield:
Makes one 9-by-5-inch loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Cook's Notes

Whole-wheat pastry flour has less protein than regular whole-wheat flour, resulting in a lighter, more tender bread. You can substitute regular whole-wheat flour, but the bread will be slightly more coarse and dense.

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