Trevor's Recipe Collection
• Unsalted butter, for greasing
• 2 cups whole wheat flour, plus more for dusting
• 2 cups buttermilk
• ½ cup molasses
• 2 cups rye flour
• ½ cup sliced almonds
• ⅓ cup flaxseed
• ⅓ cup sunflower seeds
• ¼ cup pumpkin seeds
• 3 tbsp. sesame seeds
• 1 tbsp. kosher salt
• 1 tsp. baking soda
Heat oven to 350°.
Grease a 9″ x 5″ x 2¾” loaf pan and dust with flour; set aside.
Stir buttermilk and molasses in a bowl. Add flours, almonds, seeds, salt, and baking soda; mix until dough forms and transfer to prepared pan.
Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Unsalted butter, for greasing
• 2 cups whole wheat flour, plus more for dusting
• 2 cups buttermilk
• ½ cup molasses
• 2 cups rye flour
• ½ cup sliced almonds
• ⅓ cup flaxseed
• ⅓ cup sunflower seeds
• ¼ cup pumpkin seeds
• 3 tbsp. sesame seeds
• 1 tbsp. kosher salt
• 1 tsp. baking soda
Heat oven to 350°.
Grease a 9″ x 5″ x 2¾” loaf pan and dust with flour; set aside.
Stir buttermilk and molasses in a bowl. Add flours, almonds, seeds, salt, and baking soda; mix until dough forms and transfer to prepared pan.
Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour.