Whole Grain Savory Soda Bread

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 84

All ingredients ready? Let's begin!
Arrange one oven rack in the center and another rack near the top. Preheat your oven to 400°F.
In a food processor, pulse the oats into a fine powder or flour consistency. Transfer that to a large mixing bowl.
Add the whole wheat flour, baking soda, and sea salt to the oat flour.
Stir all of the dry ingredients together.
Make a well in the center of the flour. Pour the milk and 1 tablespoon of yogurt into the well. Stir to combine the milk and yogurt. Work the dry ingredients into the wet with a spoon. Once combined, get your hands in there and knead the dough into a sticky ball.
In a small bowl, mix together the sesame seeds, caraway seeds, and coarse salt.
Oil an 8-inch oven-proof skillet. Press the dough into the skillet. Using a sharp knife, make a big X shallow slit across the top of the dough. Spread the other tablespoon of yogurt over the top of the dough. Sprinkle the seed and salt mixture over the yogurt.
Place the pan inside the oven on the center rack and bake for 35 minutes. Move the pan up to the top rack and continue to bake for 5 to 10 minutes until the top of the bread is golden and crunchy and the seeds start to toast, but not burn.
Remove the pan from the oven and allow the bread to cool for at least 15 minutes before slicing it. Remove the bread from the pan to a cutting board and slice with a serrated knife.
Serve with softened butter or vegan butter.