10 Grain Cereal Quick Bread

This is a variation of my Quick Whole Wheat Seedy Bread in an attempt to add more whole grains to the loaf. The addition of 10 grain cereal makes the bread denser (which I love), however if you want a fluffier version of a no yeast bread, try my Swope Bread here.

Makes one hearty loaf

Ingredients:

Dry

• 2 1/4 cup spelt flour (or other whole wheat flour)

• 1/3 cup 10 Grain Cereal (I used this one)

• 1/3 cup wheat bran

• 1 tsp salt

Other

• 2 cups soy milk

• 2 tsp cider vinegar

• 2 tbsp maple syrup

• 2 tsp baking soda

• 1/3 cup pumpkin seeds (or seed of choice)

• 1/4 cup hemp seeds (or seed of choice)

• Optional: 2 tbsp sesame seeds

Instructions:

1. Preheat oven to 375 degrees and place parchment paper in a bread pan.

2. Add the cider vinegar to the soy milk and let it sit for at least 5 minutes to 'sour'.

3. Mix together the dry ingredients in a large bowl.

4. To the soy milk mixture, add the maple syrup and baking soda, then stir to combine. Add the wet mixture to the dry ingredients and stir until combined. Stir in the seeds/nuts.

5. Pour the bread batter into the parchment lined bread pan (the bread will stick to the sides so make sure the parchment paper covers the sides as well). Sprinkle 2-3 tbsp of the 10 grain cereal on top as a garnish.

6. Place the pan on the center rack of the oven and TURN DOWN the oven to 350 degrees.

7. Bake for about 45-50 minutes. Let cool on rack (I take my bread out of the pan by lifting the parchment paper and place it on the rack after about 5-10 minutes to let it finish cooling.)

Note: This bread makes great croutons for soups and salad by zapping in an air-fryer. Just spray with olive oil and sprinkle on seasoning of choice--I like Trader Joe's Everything but the Bagel seasoning--and air fry until browned and crisp.