Saskatoon Oat & Seed Bread

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Ingredients

 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 1/2 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

Directions

1

Preheat oven to 180 degrees C (350 degrees F) and position rack in the centre of the oven.

2

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.

3

In another bowl, whisk buttermilk, egg and oil. Add to dry ingredients. Stir until moistened.

4

Gently stir in Saskatoon berries.

5

Spoon batter into a 22 x 12.5 cm (9 x 5 inch) loaf pan that has been sprayed with a nonstick cooking spray.

6

Bake 50 to 60 minutes or until wooden skewer inserted in the centre of the loaf comes out clean.

7

Cool in pan 10 minutes before removing to cooking rack.

8

Cool completely before slicing or wrapping.

How to Toast Seeds:
9

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.

Saskatoon Oat & Seed Bread
IngredientsDirections

Ingredients

 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 1/2 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

Directions

1

Preheat oven to 180 degrees C (350 degrees F) and position rack in the centre of the oven.

2

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.

3

In another bowl, whisk buttermilk, egg and oil. Add to dry ingredients. Stir until moistened.

4

Gently stir in Saskatoon berries.

5

Spoon batter into a 22 x 12.5 cm (9 x 5 inch) loaf pan that has been sprayed with a nonstick cooking spray.

6

Bake 50 to 60 minutes or until wooden skewer inserted in the centre of the loaf comes out clean.

7

Cool in pan 10 minutes before removing to cooking rack.

8

Cool completely before slicing or wrapping.

How to Toast Seeds:
9

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