My sister-in-law, Rachel, came up to stay with us last week. We had a great time! It probably wasn’t as fun to Rachel as it was to me considering we did about 6 hours worth of math (I’m very weird…I love math). But, good news…she’s going to ace algebra! 🙂
This is Rachel: Isn’t she just gorgeous (just turned 15)!
The bread reminded me of my vintage cookbooks that I’ve collected over the years…so I decided to make some of the photos look like it, too!
My favorite part of the week was getting to make bread.
Rachel suggested that she wanted to make a seed bread…chalked full of seeds. And boy, was that a good call!
It was amazing!
Spread some butter and jam on a slice…warm it in the oven. You talk about good!!!
All I can say is, Sous Chef Rachel, you are welcome in my kitchen any time! 🙂 Love you girl!
Irish Oatmeal Seed Bread
adapted from Cooking Lessons
- 1 cup whole-wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 cup steel-cut oats
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons flax seeds
- 2 tablespoons unsalted pumpkin seeds
- 2 tablespoons unsalted sunflower seeds plus 1 tablespoon for the top of the bread
- 1 1/2 cups light buttermilk plus 1 tablespoon for the top of the bread
- Heat the oven to 425°F.
- Set aside a baking sheet lined with parchment paper or a silpat sheet.
- Whisk the whole-wheat flour, all-purpose flour, oats, baking soda and salt together in a large bowl until combined.
- Add the butter and use a pastry blender to mix it until the butter is pea sized.
- Stir in the flax seeds, pumpkin seeds and sunflower seeds into the dry ingredients.
- Pour in the buttermilk.
- Stir with a rubber spatula just until the mixture comes together; don’t overmix.
- Use the spatula to form the dough into a round piece as best as possible. The dough will be quite sticky, so don’t fret if it is not a perfect round ball.
- Turn the lump of dough onto the baking sheet. Dust your hands with a little flour and pat it into a 7-inch round, flat shape.
- Brush the top of the loaf with the remaining buttermilk.
- Sprinkle the reserved sunflower seeds over the top.
- Bake for 10 minutes, then decrease the heat to 400°F.
- Bake for an additional 15 to 20 minutes, or until the top is golden and the bottom of the loaf sounds hollow when you tap it
- Cool on a rack before slicing.