Tuesday, March 27, 2012

Seeded Bread, Homework and the Giveaway..

Good Morning everyone.. 

Hope your day is going well.. 
We woke up to a snowy morning.. The ground is again covered but I am sure it will not last.. Cooler, too than last week.. 
It is still March, though and we usually have snow into April.. 
Life in Canada, eh?

I have been reading a lot about the value of seeds in our diet and came across a recipe in a UK magazine Country Living for a bread topper.. 
I thought it was lovely and then in a UK Country Homes they had a recipe for Seeded Soda Bread.. 

Terry and I have cut back on bread but if we do have it then I want it to be homemade.. With that in mind I thought I would give the recipe a try.. I sort of combined a couple of recipes .. 

This is the seed recipe that I used because of what I already had in my pantry.. 

Seed Bread Topping...

2 1/2 T. each of ...Pumpkin, Sesame, Poppy, Flax. Sunflower
 and 1 tsp. Fennel seeds...

How do you store your seeds??

I put mine in mason jars as I do my herbs.. 

That lovely idea is from a Canadian chef Michael Smith who lives here in the Maritimes in P. E. I... 
He is one of my fave chefs, of course.. smile..

Here is the recipe for Seeded Soda Bread that I used.. 

Preheat oven to 400 degrees F.

1 3/4 cups of rye flour
2 cups of white unbleached flour
1 tsp. baking soda
2 tsp. baking powder 
1 tsp. salt

Whisk together with a whisk or sift.. 
Martha Steward says that whisking is the same as sifting.. 
I find it much faster... smile..

Add the above seed mixture except for 2 T. for the top and stir..

Then you make a well in the centre and add...

1 3/4 cups of buttermilk except for 1 T. for topping... (one recipe used plain yogurt..)
The keepers know to buy buttermilk powder in bulk at the Bulk Barn and then you always have some on hand.. smile.. 

Using a round edged knife mix together

Take out and knead for one minute and place either in a greased loaf pan or shape into a ball and place on a greased baking sheet.. 

Make a few scores on the top with a serrated knife..
Brush with buttermilk...

Cover with the 2T. of saved seeds and bake for 30 minutes.. 

I baked mine for 35 to 40 minutes and I think it was a speck too long.. Just keep your eye on it.. smile.. 

And here it is...

We found it delicious with a slice of tomato.. 
We put tomato on everything..

The UK magazine put slices of bacon in between.. 
Yummy.. Alas, we try not to eat much bacon, either.. 

Let me know if you give this recipe a try and how you like it.. 
You may make some changes and I would love to know.. OK?

How is your homework doing?  We have our Keepers meeting the first Saturday of April and I will post more after that.. 

But for now I thought you might like to check with a dear girl who lives over in England.. She posted about her homework and I think you will find it interesting and inspiring... 
Just click HERE..
Her name is Carly... She so kindly allowed me to link to her.. 
lf any of you post about it please let me know... 

Here is a wee gift my hubby gave me ..

Don't you love that kitchen..

Praying God will bless you all  int this little endevor... smile.. 

Well, my dears... It was a nice visit today.. 
Please check in tomorrow ?????? 

Oh... don't forget about my giveaway.. 
You can find it HERE...

Thank you so much for stopping by and WELCOME to all of the new followers..

And a great big thank you for all of your kind anniversary wishes..

 So glad to have you all.. 

Praying for you  that God's blessings will be upon you.. 





  1. What a wonderful recipe....looks as if you are a wonderful cook...alas,I am not...I don't think my bread would fair as well :)
    That is a comforting kitchen indeed....blessings

  2. You are so impressive with your baking skills! The only bread I have ever made came from a box mix and was put in a bread maker, lol!!! I love fresh baked bread...and I know...if I did make it...I'd probably eat the entire loaf!!! Have a wonderful day my friend!! Katie

  3. Wow Faye your bread looks amazing, and no yeast?! I'm going to have a go at that, I'm sure the family would love it. Thank you for your kind words too :) The book looks so good, I love that kitchen! xx

  4. I sure wish I had your talent in the kitchen.The bread looks so delicious and healthy.I am off to check out the link .Have a blessed day,Jen

  5. The bread looks delicious.The book looks like a cozy read.Warm Blessings!~Amy

  6. Delicious looking soda bread, Faye! My mum makes lots of soda and wheaten farls every week too - we love it with tomato and cheese.
    I'd love a leaf thru your new magazine - what a caring hubby you have!

  7. THat looks delish. I can just imagine dipping chunks of that in some Olive Oil while the bread is still nice and warm.

    Thanks for sharing.

  8. hi Faye, I have most of my HW done for keepers, but I still need to do 1 special thing for my family... I think tht you'd be glad to know that I finished my website project...I bet I was driving your stats through the roof! LOL... When I get it back, I'll show you...

  9. Faye, that bread looks wonderful. And with tomato and bacon?! :) I have cut back on bacon, too, but they say Canadian bacon is better ^o^ xo

  10. The bread looks delicious. Thanks for sharing the recipe. I love the picture of the kitchen on the front of the magazine. Enjoy your day and God bless.

  11. Hi Faye,

    I really do have to start making my own bread. I used to make it, and cinnamon rolls and cookies too. I just haven't had the energy, what with all the things happening with Mel and my sis and mom.

    I do love that kitchen. Looks so warm and inviting. I love that style. :)

    As always, I love my visits here. :) Have a great day.

    Take care, Janet W

  12. Oh the bread looks so gooooood!
    And I do love that kitchen.
    I can't wait to take a peek at Carlys blog.
    Hugs to you

  13. Oh My your Bread looks like it should be on the front of a Magazine, Beautiful.
    We too are cutting back on bread and lots of other good tasting things. lol
    I will save this recipe for a something
    "Special Dinner", Thanks for sharing.
    Blessings & Hugs ~ Connie xox