Sunday, October 16, 2011

Sesame Crunch Tea Bread

Earlier this week, I looked in the cupboard, yanked out this and that (whatever was on hand, really), and modified an existing recipe to create this interesting tea bread. I like it because the addition of seeds, nuts, and wheat germ adds extra nutrition and taste. This is an easy bread to make, Dollinks! If you don’t have the ingredients I used, add raisins, currents, or candied fruits with a handful of chopped walnuts, instead. Keep the proportions the same et voilà! You, too, will have invented a new recipe! 

Sesame Crunch Tea Bread:
1-½ c. all-purpose flour
½ c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 c. lightly packed brown sugar
¼ c. wheat germ
¼ c. chopped walnuts or pecans or hazelnuts, toasted (see Note)
2 tbsp. poppy seeds
1 tbsp. sesame seeds, toasted
2 tbsp. flax seeds
1 egg
1 c. buttermilk
¼ c. oil
Preheat oven to 350 deg. F. Combine flours, baking powder, baking soda, salt, brown sugar, wheat germ, nuts, and seeds in mixing bowl, blending well. Add egg, buttermilk, and oil, beating just until moistened. Pour batter into greased 9 x 5-in. loaf pan. Bake 50 to 60 min., until toothpick or skewer inserted at center of loaf comes out clean. Cool in pan 10 min. before turning out on wire rack. Serve warm or cold. Makes 1 loaf.
Note: See How to Toast Nuts in Index.

Choose a pleasing selection of seeds and nuts

Add egg, buttermilk, and oil to dry ingredients

Spoon batter into greased loaf pan

Fresh from the oven

Warm, fragrant, and ready for the table!

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