May 1, 2020

Seeded Einkorn Quick Bread

Print Recipe
8 people


  • 1/4 cup sunflower seeds hulled and unsalted
  • 1/4 cup pumpkin seeds hulled and unsalted
  • 1/4 cup rolled oats
  • 3 tablespoons quinoa
  • 3 tablespoons millet
  • 1 cup buttermilk
  • 1/3 cup butter melted or safflower oil
  • 1 tablespoon maple syrup
  • 3 large eggs
  • 2 1/4 cups Bluebird Einkorn Baking Mix (or use 2 1/4 cup Bluebird Einkorn Flour with 1 tablespoon baking powder and 1 teaspoon salt)


  • 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.