This classic bread is the ultimate crunchy accompaniment to soups, stews or on its own slathered with butter.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, flaxseeds, sesame seeds, poppyseeds, salt and baking soda. Using fingers, work butter into flour mixture until mixture resembles fine crumbs.
In separate bowl, whisk together buttermilk and egg. Pour over flour mixture; using wooden spoon, stir until ragged dough forms. Turn out onto lightly floured work surface; lightly knead just until smooth. Divide dough in half; form each half into 5-inch round. Transfer to prepared pan.
Topping: Brush with buttermilk; sprinkle with flaxseeds, sesame seeds, poppyseeds and salt. Using sharp knife, score tops with 3 1/2-inch long X.
To finish: Bake until browned and loaves sound hollow when tapped on bottom, about 40 minutes. Let cool on rack for 30 minutes. Using serrated knife, cut into thick slices.
Test Kitchen Tip: Serve with softened butter or old cheddar.
Makes 12 to 14 servings.
Nutritional facts PER EACH OF 14 SERVINGS: about
- Fibre 3 g
- Sodium 298 mg
- Sugars 6 g
- Protein 7 g
- Calories 217
- Total fat 9 g
- Potassium 156 mg
- Cholesterol 24 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 14
- Folate 19
- Calcium 7
- Vitamin A 4