We were out of bread and I didn't have enough time to make my usual wheat bread, so I gave this bread recipe a try from Amanda's Cookin. This would also be a good option for when you're out of yeast, or for those who are a bit intimidated by making yeast bread. It came together just like a batter for muffins and had a similar texture. The outer crust had a little crunch to it and was definitely my favorite part! The bread had a nice slight sweetness to it, but at the same time was a little salty. The only complaint I had about it is that it was very crumbly, but I'm considering it a keeper!
Sunflower Whole Wheat Quick Bread
2 C. whole wheat flour
1 1/2 C. all purpose flour
1/2 C. wheat germ
1/4 C. brown sugar
1/4 C. sugar
1 tsp. salt
4 tsp. baking powder
1 tsp. baking soda
1 C. roasted sunflower seeds, plus extra for topping
1 1/2 C. milk
4 Tbsp. melted butter
coarse salt for sprinkling on top (optional)
Preheat oven to 375. Grease a loaf pan with cooking spray. Place prepared pan on baking sheet and set aside.
In large bowl stir together ingredients from flour down to baking soda. Stir in 1 c. sunflower seeds.
In small bowl combine buttermilk, eggs and melted butter. Whisk to combine. Stir buttermilk mixture into flour mixture and stir until combined. Mixture will be thick and sticky, similar to oatmeal that needs milk added to it.
Spoon batter into prepared loaf pan and sprinkle top with sunflower seeds and coarse salt (optional). Place baking sheet with loaf pan on it into oven and bake for 50-60 minutes (mines was 55 min.) or until loaf is browned and sounds hollow when tapped. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack before serving.