Today I decided to bake a dense bread with nuts and seeds. Usually quick breads taste better on the second day, but I know I will be too eager to eat it, so I scheduled the baking time in the evening. After baking I go to bed, and then the next morning I will have my bread ready for breakfast. 😉 This is a very versatile bread that goes well with either sweet jam or savory spreads, and I especially enjoy it when I toast the slices again so they become crispy and crunchy.
Kitchen Gadgets: Oven
3½ cups whole wheat flour
1 tbsp wheat germ
1 tbsp wheat bran
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
¼ cup pecans
¼ cup walnuts
¼ cup cashews
¾ cup sunflower seeds
½ tsp sugar
¾ cup and 2 tbsp soy yogurt
1¼ cups soy milk
1 tbsp canola oil
2 tbsp of mixed sunflower seeds, and black and white sesame seeds
1. Preheat the oven to 180°C (356°F).
2. In a large bowl, mix the flour, wheat bran and wheat germ, salt, baking soda and baking powder, then add the nuts and seeds, (you don’t have to chop them). Mix well.
3. In another bowl, mix the stevia powder, soy yogurt, soy milk and oil together, using a wired whisk.
4. Add the wet mixture into the dry, and then use a spatula to lightly incorporate them, using a folding method. Never mix vigorously otherwise you would end up with rubber-like, hard-to-bite bread.
5. Sprinkle the sunflower seeds and black and white sesame seeds on the top of the batter.
6. Bake for one hour. It’s done when an inserted toothpick comes out clean or with dried crumbs on it.