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This month the theme for Bread Bakers is bread with seeds. Of course my mind immediately went to poppy seeds since I’ve made some delicious sweet breads with poppyseeds. But the more I thought about it, the more I wanted to challenge myself with something new. I search for seeded bread and came up with quite a few. My husband was all for seeded rye but I am not a fan of rye bread. The one that caught my eye was Seeded Club Soda Bread.
I liked the fact that it had only a handful of ingredients. It was also nice that the recipe used flax seeds and sesame seeds, both of which I keep on hand. The neat thing about this bread is that it’s all dry ingredients until you pour in the club soda. Once the soda is in, the bread bubbles up and comes together. This is a very textured bread which I really liked. I also added in some quinoa for another seed.
I was surprised that the bread baked up as tall as it did. It got some good height and looked delicious. When I sliced it the seeded were easy to see inside and on the top. The bread had almost a cracker like texture. In fact, my husband and I used the bread on a cheese board. We rarely eat bread with our cheese but this bread was perfect for that. It was also amazing toasted with a bit of butter on it.
I’m so glad I stepped outside my comfort zone and made this tasty bread. It’s very different from traditional breads but I don’t think you’ll be disappointed if you try it!
- 2 c. flour
- 1 c. nut flour (I used hazelnut)
- 1 Tablespoon sugar
- 3 Tablespoons flax seeds
- 3 Tablespoons sesame seeds
- 3 Tablespoons quinoa
- 1 teaspoon salt
- 2 c. club soda
- Preheat the oven to 400 degrees. Spray a bread pan with cooking spray.
- In a large bowl combine the flour, nut flour, sugar, flax seeds, sesame seeds, quinoa, and salt. Mix well.
- Add the club soda (it will foam up) and mix until well combined.
- Pour the bread mixture into the bread pan. Sprinkle with additional seeds if desired.
- Bake for 45-50 minutes or until the bread is golden brown. Remove from the oven and cool on a wire rack for 10 minutes before removing from the pan.
- Cool completely. Slice and enjoy.
Recipe adapted from Love Food Eat
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month’s theme is Seeds, and his hosted by Karen of Karen’s Kitchen Stories. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]
Don’t forget to check out the rest of the delicious breads with seeds:
- Amaranth Banana Nut Quick Bread from Magnolia Days
- Anadama Bread from Baking in Pyjamas
- Bird Seed Bread from Culinary Adventures with Camilla
- Crunchy Seed Braid from A Shaggy Dough Story
- Everything Dutch Oven Bread from Chef Mireille’s East West Realm
- Hearty Seed Dinner Rolls from A Day in the Life on the Farm
- Khobz Mzaweq – Moroccan Decorated Bread from Food Lust People Love
- Lemon Chia Quick Bread from Basic N Delicious
- Lemon Curd Poppy Seed Bread from A Baker’s House
- Lemon Poppy Seed Bread from The PinterTest Kitchen
- Makowiec – Polish Poppy Seed Bread from Sweet Cinnamon & Honey
- Multigrain and Seed Bread Extraordinaire from Karen’s Kitchen Stories
- Multigrain Bread with Flaxseeds from Cooking Club
- Pain Petri (Moroccan Challah) from Passion Kneaded
- Seeded Club Soda Bread from Hezzi-D’s Books and Cooks
- Sesame Studded Grissini from Ruchik Randhap
- Simit – Turkish Ring Bread from Spice Roots
- Six Seed Soda Bread from Bakers and Best
- Sunflower Seed Bread from My Catholic Kitchen
- Sunflower Seed Bread from Kids and Chic