Savory Seeded Whole Wheat Quick Bread

Ingredients

Vegetable-oil cooking spray

2 cups whole-wheat pastry flour

2 cups spelt flour

1/2 cup plus 2 teaspoons sunflower seeds, toasted

1/2 cup plus 1 teaspoon black sesame seeds

2 tablespoons plus 1 teaspoon caraway seeds

2 tablespoons plus 1 teaspoon flaxseeds

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons coarse salt

1 1/2 cups whole milk, room temperature

3/4 cup buttermilk, room temperature

2 tablespoons honey

2 tablespoons extra-virgin olive oil

Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with cooking spray. Line with parchment, leaving a 1-inch overhang on long sides. Spray parchment.

Whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt in a large bowl.

Stir together milk, buttermilk, honey, and oil in a large bowl until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.

Bake until a tester inserted in middle comes out clean, about 1 hour, 5 minutes. Let cool 20 minutes in pan on a wire rack, then turn out onto rack and let cool completely. Bread can be stored at room temperature up to 1 week, or frozen up to 1 month.

Recipe found in Martha Stewart magazine.