Savory Quick Bread with Seeds and Sea Lettuce

Typically I find myself reverting again and again to making sourdough but every once in a while I crave freshly baked bread NOW! Enter this savory quick bread. The leavening comes from both baking powder and baking soda instead of a leaven or a packet of yeast. Although sometimes I do sneak in a tablespoon of leaven and let the batter sit for an hour or so to give the resulting loaf a bit more leavening, tang and nutrition.

Ingredients

• 1 ½ c whole wheat flour
• 1 ½ c all purpose flour
• ½ c sunflower seeds + 1 Tbsp for garnish
• ½ c pumpkin seeds + 1 Tbsp for garnish
• ½ c black sesame seeds + 1 Tbsp for garnish 
• 1 ½ Tbsp sea lettuce
• 1 Tbsp sugar
• 2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 c water
• 2 Tbsp olive oil + extra for greasing
• 1 tsp apple cider vinegar

 
Procedure

1. Preheat oven to 350°F
2. Line a bread tin with parchment paper and grease with olive oil. 
3. In a large mixing bowl combine flours, seeds, sea lettuce, sugar, salt, baking powder and baking soda.
4. Pour in water, olive oil and apple cider vinegar. Stir until just combined. The dough should be tacky and slightly loose.
5. Transfer to bread tin and top with remaining sunflower, pumpkin & sesame seeds. Place in oven and bake for about 1 hour and 5 minutes. A knife inserted in the middle should come out clean.
6. Remove from tin and let cool. 

Notes:

• This recipe was tested using a glass bread loaf pan. If using metal check after 45 minutes or so. 
• Feel free to change up the seeds if you like. Other delicious options include hemp seeds, poppy seeds or various kinds of nuts.

Yield: 1 loaf
Allergens: gluten, sesame