Seeded soda bread buns

Lately I'm all about new whole grains and seeds. Quinoa, millet, barley, buckwheat... you name it, I've probably tried it. Poppy seeds? we already know I have a severe addiction to them. Sesame seeds? they are healthy, tasty and easy to combine with pretty much anything.

Baking bread is dangerous. Once you start, you can't stop. I've been making all kinds of yeasted bread but I hadn't tried soda bread yet. I know I know, living in New England, soda bread is a must. So I went for it, with lots of seeds and whole grains. And I didn't get disappointed!

The recipe comes from the queen of things healthy, Heidi. I made a few changes to the original. I had no spelt flour and no pumpkin seeds, so I used whole wheat and a combination of what I had in my pantry. I split the dough in 10 pieces to make buns instead of a big bread.

What I like best about this bread is not only that it's flavorful and hearty, but it's also really really fast to make. No waiting for anything to rise. Just mix the ingredients and the buttermilk and baking soda do the rest for you!

Printable recipe

1 3/4 cups (250 g) whole wheat flour

2 cups (250 g) unbleached all purpose flour

2 teaspoons baking soda

1 3/4 cup (400 mL) buttermilk

2 1/2 tablespoons poppy seeds

2 1/2 tablespoons sesame seeds

2 1/2 tablespoons sunflower seeds

2 1/2 tablespoons ground flax seeds

Preheat your oven to 400 F

Sift the flours and baking soda in a bowl. Make a well in the center of the flours and add the buttermilk. Add the mix of seeds but save about 3 tablespoons. Mix with a wooden spoon or your hands until combined. Transfer to a floured surface and knead for a couple minutes. Split the dough in 10 buns or make a big bread round. Score the top and sprinkle with the remaining seed mixture. 

Bake for about 30-40 minutes, until the top is crusted and the buns sound hollow when tapped. 

Makes for a great manchego, aurugula and tomato sandwich! Enjoy!