1 packet active dry yeast
1 T Molasses
1/2 c warm water
1/2 teaspoon baking soda
1 teaspoon salt
1/4 c sugar
1/4 c shortening
2 1/2 cups buttermilk, at room temperature
2 c Better Batter All Purpose Flour
3/4 c teff flour 1/4 c sorghum flour
1/4 c mixed seeds (you choose: caraway seeds, poppy seeds, sesame seeds, flaxseed)
1/4 c Sunflower Seeds
optional: seeds for top of bread
Preheat oven to 375 degrees. Grease an 8x4 inch loaf pan. In a small bowl, combine yeast, molasses and warm water.
Let sit for about 5 minutes, or until foamy.
In the bowl of your mixer, combine baking soda, salt, honey, vegetable oil, and buttermilk. Add yeast mixture.
Add flours and beat on high speed for 3 minutes.
Add seeds and sunflower seeds and stir until combined.
Spoon into a greased loaf pan. Add optional seeds to top if desired and let rise until almost doubled (about 30 minutes).
Bake for 35-55 minutes, or until loaf is very golden brown.
Turn onto a rack to cool completely. Loaf should sound hollow when you tap the crust.
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