Seeded Whole Wheat Quick Bread
Yield 1 loaf
1/3 cup unsalted sunflower seeds
1/4 cup golden flaxseed
3 tablespoons unsalted pumpkin seeds
3 tablespoons sesame seeds
2 cups Whole Grain Milling Whole Wheat Bread Flour
1 cup rolled oats
1 tablespoon baking powder
2 teaspoons salt
1/2 teaspoon baking soda
3 large eggs, lightly beaten
3 tablespoons honey or pure maple syrup
1 2/3 cups buttermilk
2/3 cup avocado oil
Heat oven to 350°F. Line 9x5-inch loaf pan with cooking parchment paper. Lightly grease parchment paper.
In a 10-inch skillet over medium-low heat combine sunflower seeds, flax seeds, pumpkin seeds, and sesame seeds. Cook, stirring constantly 5 to 7 minutes or until lightly browned.
Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, oats, baking powder, salt, and baking soda to the large bowl; whisk to combine.
In a medium bowl, mix together the eggs and honey until well blended. Add the buttermilk and oil until combined. Pour the wet ingredients into the flour and seed mixture; stir and fold until well combined. Spoon the batter into the prepared pan. Sprinkle the reserved seeds on top.
Bake 1 hour to 1 hour 15 minutes or until golden brown and a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan on cooling rack for 10 minutes; carefully remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.