Total time: 5 minutes to mix ingredients. Then 1 hour and 45 minutes to bake the loaf. Makes 1 loaf.
- 2 cups buttermilk
- 1 can whole berry cranberry sauce (14 oz, or 397 g)
- ½ cup chopped hazelnuts
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 1 cup flaxseeds
- 1 cup oat bran
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp sea salt
- 1 cup wheat germ
- 2.5 cups whole wheat flour
Preheat the oven to 390°F. Mix the buttermilk with the cranberry sauce in one bowl. In another bowl, mix all the dry ingredients. Stir in the dry ingredients in the buttermilk/cranberry sauce mix. Grease a loaf pan and pour the batter/dough in it (it will be kind of loose!). Bake the loaf for 1 hour and 45 minutes, until it has reached an inner temperature of 97°F, or 206.6°F.
Take the loaf out of the pan and let cool on a rack. Let it cool thoroughly to prevent the inside from being gooey when you cut it.
No yeast needed, no rising needed, no kneading needed. Only mixing and baking.
Add your favorite nuts and seeds to the bread.
This post has been submitted to YeastSpotting.