250 mL oat bran 1 cup
125 mL quick cooking oats ½ cup
125 mL whole wheat flour ½ cup
5 mL baking soda 1 tsp.
5 mL baking powder 1 tsp.
2 mL salt ½ tsp.
75 mL ground golden flaxseed 1/3 cup
75 mL lightly packed brown sugar 1/3 cup
50 mL unsalted, toasted sunflower seeds ¼ cup
50 mL unsalted, toasted pumpkin seeds ¼ cup
25 mL whole golden flaxseed 2 tbsp.
25 mL sesame seeds 2 tbsp.
25 mL poppy seeds 2 tbsp.
300 mL 1% buttermilk 1 ¼ cups
1 large egg, beaten
125 mL canola oil 2 tbsp.
150 mL fresh Saskatoon berries or frozen, thawed and drained 2/3 cup
Preheat oven to 180 degrees C (350 degrees F) and position rack in the centre of the oven.
In a large bowl, combine oat bran, oats, flour, ground flaxseed, brown sugar, sunflower seeds, pumpkin seeds, whole golden flaxseed, sesame seeds and poppy seeds. Mix well.
In another bowl, whisk buttermilk, egg and oil. Add to dry ingredients. Stir until moistened.
Gently stir in Saskatoon berries.
Spoon batter into a 22 x 12.5 cm (9 x 5 inch) loaf pan that has been sprayed with a nonstick cooking spray.
Bake 50 to 60 minutes or until wooden skewer inserted in the centre of the loaf comes out clean.
Cool in pan 10 minutes before removing to cooking rack.
Cool completely before slicing or wrapping.
How to toast seeds: Preheat oven to 180 degrees C (350 degrees C). Combine sunflower and pumpkin seeds in pie plate. Toast 3 minutes, stir, toast 3 minutes, stir again. If needed, toast another 2 to 3 minutes until lightly browned.
Yield: 1 loaf (16 slices) Serving Size: 1 1 cm (1/2 inch) sliceNote: delicious slightly toasted.
Brown flaxseed may be substituted for golden flaxseed
Substitute for buttermilk – 300 mL (1 ¼ cups) 1% milk plus 10 mL (2 tsp.) vinegar or lemon juice. Let sit 5 minutes.
Bread may be stored in an airtight container for up to 2 days or frozen for up to 2 months.
Recipe courtesy of POGA and SaskFlax