Bluebird Grain Farms

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Seeded Einkorn Bread PHOTO CREDIT: Angie Norwood Browne STYLING CREDIT: Jean Galton

Serves 8


¼ cup unsalted hulled sunflower seeds

¼ cup unsalted hulled pumpkin seeds

¼ cup rolled oats

3 tablespoons quinoa

3 tablespoons millet

1 cup buttermilk

1/3 cup melted butter or safflower oil

1 tablespoon maple syrup

3 large eggs

2 1/4 cups Einkorn baking mixSee the modification below if you do not have our baking mix


Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan. Line the bottom with parchment paper.

In a medium dry skillet, toast the seeds, oats, quinoa, and millet over medium heat, stirring, until lightly brown and starting to pop about 5-7 minutes. Reserve 2 tablespoons of the mixture and pour the remaining into a large mixing bowl. Add the buttermilk, butter or oil, maple syrup, salt, and eggs. Stir in baking mix and pour into pan. Sprinkle with remaining seed mixture. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool 30 minutes, loosen the sides of the pan and invert the pan on a cooling rack. Let cool completely before slicing.

*If you don’t have our Bluebird Einkorn Baking Mix Add:

2 1/4 cups of Bluebird’s Einkorn Whole Grain Flour

1  tablespoons Baking Powder

1 teaspoon of Salt

Add baking powder and salt to Einkorn Flour and mix until incorporated.    Then proceed with adding wet ingredients,  buttermilk, etc… as recipe states above.