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Sesame Whole-Wheat Soda Breads

Adapted from

Makes four small loaves

2 to 2 1/2 cups whole-wheat flour
1 1/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 1/2 tablespoons firmly packed light brown sugar
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2/3 cup NOW Real Food® Rolled Oats*
1/4 cup plus 1 teaspoon toasted lightly and cooled NOW Real Food® Sesame Seeds*
1 1/3 cups buttermilk plus additional for brushing the breads
  1. In a bowl, whisk together 2 cups of the whole-wheat flour, all-purpose flour, baking soda, salt, and brown sugar, then add the butter, and blend the mixture until it resembles coarse meal.
  2. Stir in oats and 1/4 cup of sesame seeds
  3. Add buttermilk gradually while stirring
  4. Stir the dough until it forms a ball.
  5. Turn the dough out onto a floured surface; knead in just enough of the remaining 1/2 cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute.
  6. Divide the dough into 4 equal pieces, form each piece into a ball, and flatten the balls slightly.
  7. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds.
  8. Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped.
  9. Transfer the breads to a rack and let them cool completely.

Note: The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
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