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Serve this hearty bread with our White Bean and Roasted Red-Pepper Spread.

Martha Stewart Living, January 2003

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Yield:
Makes 1 eight-by-four-inch loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Coat an 8-by-4-inch loaf pan with cooking spray. Into a large bowl, sift together flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together milk and yogurt, then stir into flour mixture just until combined.

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  • Spoon the batter into prepared pan, and smooth the top with the back of the spoon. Sprinkle remaining 3 tablespoons sunflower seeds evenly over the top.

  • Bake until golden on top and pulling away from pan, about 1 hour 10 minutes. Remove from oven; immediately invert onto a wire rack to remove pan. Reinvert; let cool completely before slicing.

Cook's Notes

To store, wrap loaf tightly in plastic, and refrigerate for up to one week or freeze for up to two months.

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