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Seeded Savory Quick Bread

Recipe photo courtesy of Jonathan Lovekin

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.

Source: Martha Stewart Living, April 2015
Total Time Prep Yield

Ingredients

Directions

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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  • zmorusee
    14 AUG, 2017
    Just made this one over the weekend, along with the No Knead overnight bread. This bread came out FANTASTIC. Martha, have a trick for you. I didn't have a 9x5 loaf pan, so I used a Le Creuset Cast-Iron Pâté Terrine, the long rectangle terrine, which is 4 1/4" x 13 3/4" x 4 1/2" high. It made a great loaf and the perfect size for cheese or other spreads. Now, I'm thinking to add Rosemary to see how that will change things up. Thanks for the recipe.
    Reply
  • MS10333604
    28 SEP, 2016
    What an easy and simple recipe with a super tasty and beautiful result. I didn't finish eating my first loaf and already plan to make another one. Bread looks and tastes like one of those fancy-artisan bakery-made. I am so happy I found this recipe. I used less honey/salt and added also roasted-pumpkin and black caraway seeds in addition to what recipe calls for. I can't believe I made such a delicious and aromatic bread . Thank you so much for sharing it with us!
    Reply
  • ChristopherBromsey
    25 MAR, 2015
    This may be my favorite multi grain health bread ever!
    Reply

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