A nutritionally packed powerhouse of whole wheat, rye flour, and sunflower seeds with no added fat. This dense bread has a hint of sweetness from the molasses and a slight tang from the buttermilk. It’s perfect for slicing for sandwiches. Be the envy of every mom on the block and send your kid to school with homemade nutritious bread.
- 2 cups whole-wheat flour
- 2 cups rye flour
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups low-fat buttermilk
- 1/2 cup molasses
- 1 cup roasted unsalted sunflower seeds
Heat oven to 350 degrees F and adjust rack to center of oven. Spray a 9 x 5 x 3-inch loaf pan liberally with nonstick spray.
Whisk together the flours, salt and baking soda in a large bowl. Whisk in the buttermilk and molasses until combined. Stir in the sunflower seeds. The batter will be very thick.
Pour batter into the prepared loaf pan. Sprinkle the top with 1 tablespoon sunflower seeds.
Bake for 1 hour. Cool for 30 minutes on a wire rack before slicing.
Tip: Find rye flour at your local health food store.