Crunchy Multigrain Loaf with Honey Butter
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup cooked whole grain cereal see note
- 1 cup buttermilk
- 1 1/2 tsp pure vanilla extract
- 1 Tbsp poppy seeds
- 1 Tbsp sesame seeds
- 1/2 cup unsalted butter at room temperature
- 1/3 cup honey
Servings: loaf
Instructions
- Preheat oven to 350℉. In a medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together brown sugar and oil. Add ones egg at time, whisking after each. Add cooked whole grain cereal, buttermilk and vanilla, whisk until well mixed.
- Add dry ingredients to wet all at once. Whisk until just combined but completely incorporated. Pour mixture into a 9"x5"x3" loaf pan sprayed with non stick spray. Sprinkle poppy seeds and sesame seeds evenly on top. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before removing from pan.
- Beat butter by hand in a medium bowl until soft and pliable. Add honey and mix to incorporate.
- Cut loaf into thick slices and serve with honey butter.
Recipe Notes
Cook whole grain cereal such as Red River as per package directions. Â Allow to cool completely and measure out 1/2 cup. I will generally cook a pot, cool, divide, wrap and freeze for use in this loaf and other baked goods.
Recipe Source: Â Compelled To Cook
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