Seedy Sourdough Breakfast Loaf

This nutritious yet delicious seedy sourdough loaf can be made in an hour. Served with whipped ricotta and honey or maple syrup, it makes a special breakfast or brunch.

Course Breakfast, Snack

Cuisine American, Australian

Keyword Sourdough Discard

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 495kcal

Equipment

1 Loaf Pan (1.5L 28cm x 11cm or 1.6QT 11.1" x 4.5")

Ingredients

Dry Ingredients

220 g All Purpose Flour
20 g Baking Powder (1 tbsp)
5 g Salt
45 g Poppy Seeds
45 g Sesame Seeds
45 g Flax Seeds
45 g Pumpkin Seeds
45 g Rolled Oats

Wet Ingredients

150 g Sourdough Starter (or sourdough starter discard)
2 Eggs
50 g Maple Syrup (can sub with 50g of honey)
100 g Natural Yogurt
100 g Whipping Cream (can sub with coconut cream)
75 g Extra Virgin Olive Oil
140 g Brown Sugar

Instructions

Preheat your oven to 180C (350F) and line a loaf pan with parchment paper (or grease with butter). I've used a glass pan measuring 1.5L 28cm x 11cm or 1.6QT 11.1" x 4.5" to bake this, but it works very well in a metal or aluminium tin also.
To a large mixing bowl, add all of the dry ingredients (all purpose flour, baking powder, salt, poppy seeds, sesame seeds, flax seeds, pumpkin seeds and rolled oats). Mix well to combine and set aside.
Now take another mixing bowl and add all of the wet ingredients to the bowl (sourdough starter, eggs, maple syrup, natural yogurt, whipping cream, EVOO and brown sugar). Whisk to combine and form a runny liquid where the sugar is completely dissolved.
Pour the wet ingredients onto the dry ingredients. Gently stir to moisten the dry ingredients with the wet ingredients. Do not over mix. You just want to moisten the dry ingredients.
Pour the batter into your prepared loaf pan and place in the oven for 1 hour or until the top is golden brown and a toothpick comes out clean.
When the seedy sourdough breakfast loaf is done, remove from the oven and allow the loaf to cool in the pan for 5 to 10 minutes. Then transfer to a wire rack to fully cool.

Notes

Seeds - I have used 45g each of poppy, sesame, flax and pumpkin seeds. You can use any seeds you like. Sunflower seeds, hemp seeds and chia seeds all work well as alternatives.

Maple Syrup - you can use equal amounts of honey if you prefer.

Olive Oil - you could use any light flavored vegetable oil if you prefer, but I find the flavor is better with olive oil.

Whipping Cream - you can use coconut cream or buttermilk if you prefer.

Nutrition