Seedy Weedy Bread

I am an RD.  My Mom tried to teach me to cook when I was young.  I told her that it was a waste of time, as I would never have to cook for anyone else!  I spent the first few years of my marriage calling my Mom long distance asking how to make meatloaf, mashed potatoes, etc….   Bread was never on my radar screen.  Only really cool people baked.  Yeast was scary!

Then I started working at the Extension Office, and Metropolitan Culinary Institute.  I started taking culinary classes one at a time per year.  One of them was an artisan bread class.  My cooking life really changed after that!  I loved to bake anyway, but fresh yeast bread is the best!  I learned how to bake all sorts of breads, but the one my instructor called seedy weedy was my favorite!  I have made that recipe many times.  I am the only person in my white bread family who eats it, so I don’t make it that much.  Over the years, I have tried making a version of that bread with other recipes.  Something fast–and easy.

This recipe I found that works the best for me is the one I found in the American Profile section of my local newspaper.  I liked the basic recipe–it was tasty–but I thought it needed MORE!  So I added garlic and seeds.  It makes a wonderful hearty bread that goes well with soups and stews.  I like it toasted the next day for breakfast.  It makes a great lunch with a piece of sharp cheddar.  I could go on for a long time!

I love to add a mixture of seeds–sunflower, sesame and poppy seeds are my favorites.  Pistachio nuts and pumpkin seeds are also great in this bread, but most of the time my kiddos have eaten them.  I sometimes toast my seeds quickly in a pan to bring out more of the essential oils!  Give this quick, tasty bread a try today–you will not be sad!

Cindy’s Version of Fresh Dill Feta Quick Bread

by American Profile   February 25, 2013

1 1/2 cups stone-ground whole-wheat flour
1 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
4 eggs, lightly beaten
3/4 cup milk
1/2 cup olive oil
12 ounces crumbled feta cheese
3 tablespoons fresh dill
1 tablespoon minced garlic
½-3/4 cup seeds (sunflower, pistachios, poppy seeds, sesame seeds, etc…)

1. Preheat oven to 350F. Lightly oil 2 (8 x 4-inch) loaf pans. (You can use 4 mini loaf pans if you prefer.)
2. Place first 4 ingredients into a large mixing bowl and whisk to blend. Add eggs, milk, olive oil, feta and fresh dill. Mix until all ingredients are well combined.
3. Spoon batter into pan.  Bake 25 to 30 minutes, until done. Let cool on a wire rack. Makes 32 (1/2-inch) slices.

—Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck Club

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