The recipe is extremely easy to mix up. You mix the dry ingredients in one large bowl, mix up the wet ingredients in a smaller bowl (I used a 2 cup pyrex measuring cup) and then you mix and bake. I love recipes that use one bowl! It makes for such an easy clean-up which does not come easy when it comes to baking.
The mixture gets pretty tough to mix, but it's supposed to be a thick-oatmeal like consistency when you pour it in the pan. I loved this bread recipe (even though my oven decided to heat to 450 while baking it, thus causing it to burn a bit). I've had it for breakfast with some jam and apple butter from a recent Farmer's Market purchase. I will definitely be making it again.
Sunflower Whole Wheat Quick Bread
adapted from Amanda's Cookin
Yield: 1 9x5 loaf
- 2 c WW flour
- 1/5 c AP flour
- 1/2 c wheat germ
- 1/4 c sugar
- 1/4 c packed light brown sugar
- 1 tsp salt
- 4 tsp baking powder
- 1 tsp baking soda
- 1 c roasted sunflower seeds, plus a handful extra to sprinkle on top of bread
- 1.5 c buttermilk
- 2 large eggs
- 4 tbsp salted butter, melted
- Preheat oven to 375 F. Spray a 9x5 loaf pan with cooking spray. Place prepared ban on a baking sheet and set aside.
- In a large bowl, stir together both flours, wheat germ, both sugars, salt, baking powder, and baking soda.
- Stir in 1 cup of sunflower seeds.
- In a small bowl, combine the buttermilk, eggs and melted butter. Whisk until just combined.
- Pour the buttermilk mixture into the flour mixture and stir until combined. (Mixture will be thick and sticky.)
- Spoon batter into prepared loaf pan and sprinkle with sunflower seeds.
- Place baking sheet with loaf pan into the oven and bake for 50-60 minutes or until loaf is browned and sounds hollow when tapped.
- Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.