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Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes

Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.


  • 1/4 cup millet flour
    1/4 cup quinoa flour
    1/4 cup amaranth flour
    1 cup old-fashioned oats, plus 1 Tbsp for topping
    2 1/4 cups buttermilk, divided, plus more for brushing
    1 Tbsp. vegetable oil, plus more for pan
    4 cups whole wheat flour
    2 tablespoons ground flaxseed
    2 teaspoons salt
    2 teaspoons baking soda
    1/4 cup sunflower seeds, plus 1 Tbsp for topping
    4 tablespoons unsalted butter, softened
    3 tablespoons molasses


  • 1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Allow the sticky mixture to rest 30 minutes.

    2. Meanwhile, preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan.
    In a large mixing bowl, mix whole wheat flour, ground flaxseed, salt, baking soda, and 1/4 cup sunflower seeds, soft butter, molasses, 1 1/4 cups buttermilk, remaining 1 Tbsp. oil AND the prepared oat mixture. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.

    3. Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, about 1 hour or longer. Let cool in pan.
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Whole grain soda bread

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