Recipe of the Week: Saskatoon Oat and Seed Bread

Ingredients

• 1 cup oat bran

• 1/2 cup quick cooking oats

• 1/2 cup whole wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1/3 cup ground flaxseed

• 1/3 cup lightly packed brown sugar

• 1/4 cup unsalted, toasted sunflower seeds

• 1/4 cup unsalted, toasted pumpkin seeds

• 2 tbsp whole flaxseed

• 2 tbsp sesame seeds

• 2 tbsp poppy seeds

• 1 1/4 cups 1% buttermilk

• 1 large egg, beaten

• 2 tbsp canola oil

• 2/3 cup fresh berries (or frozen, thawed and drained

Preparation

Preheat oven to 350 F (180 C) and position rack in the centre of oven. In large bowl, combine oat bran, oats, flours, baking soda, baking powder, salt ground flaxseed, brown sugar, sunflower seeds, pumpkin seeds, whole flaxseed, sesame seeds and poppy seeds. Mix well.

In another bowl, whisk buttermilk, egg and canola oil. Add to dry ingredients. Stir until moistened. Gently stir in berries. Spoon batter into a 9 x 5 inch (22 x 12.5 cm) loaf pan coated with nonstick cooking spray. Bake for 50 to 60 minutes or until wooden skewer inserted in centre of loaf comes out clean. Cool in pan for 10 minutes before removing to cooking rack. Cool completely before slicing or wrapping. Bread may be stored in an airtight container for up to two days or frozen for up to two months.

To use 1% milk instead of buttermilk, add 2 tsp vinegar or lemon juice and let sit for five minutes. To toast seeds, preheat oven to 350 F (180 C). Combine sunflower and pumpkin seeds in pie plate. Toast for three minutes, stir, toast three minutes, stir again. If needed, toast another two to three minutes until lightly browned.

Preparation time: 15 minutes; total time: one hour, 15 minutes.

Makes one loaf, 145 calories per slice.

— Canadian Food Focus