This sprouted bread recipe is packed with nutrients and has the perfect crunch thanks to the toasted pepitas, sesame seeds, flaxseed and sunflower seeds!
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with nonstick spray.
In a medium skillet over medium to low heat, combine sunflower seeds, pepitas, flaxseed and sesame seeds. Toast until lightly brown (about 5 minutes) — you'll start to hear them begin to pop! Reserve 3 Tbsp. of these seeds to top on bread before baking.
In a large bowl, mix together the sprouted flour, baking powder, baking soda and salt. Add in seeds you just toasted.
In a separate small bowl, whisk eggs, then whisk in buttermilk, oats, oil, brown sugar and honey. Fold the egg mixture into the dry ingredients and mix well.
Pour into prepared pan, top with reserved 3 Tbsp. seeds. Bake for 45-55 minutes, or until cooked through.
Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely. Enjoy!!
Notes
To make this recipe into muffins: follow the same instructions as above, but only use 2 eggs, 3/4 cup oat flour and add 1/4 tsp. cinnamon. Bake at 400 degrees F for 13-15 minutes. Makes 14 muffins.