Whole Wheat Nut and Seed Bread

From Akum Raj Jamir. Packed w/nutrients and no eggs, no butter, no white sugar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 355 F.

Step 2

Grease 7inch rectangle cake pan and dust it with flour. Set aside.

Step 3

In a mixing bowl, add the buttermilk and baking soda. Mix well and set aside for 3-5 minutes.

Step 4

After 3-5 minutes, add the brown sugar, oil and vanilla extract to the buttermilk mixture and stir well to allow the sugar to dissolve.

Step 5

Sieve the flour, baking powder and salt into the wet ingredients and gently fold to make a smooth batter.

Step 6

Gently fold in the nuts and seeds, chopped or whole ...whatever your prefer. Reserve some for garnish. Do not over-mix the batter. Here, you can also add in some optional additions if you like (raisins, chocolate, etc.)

Step 7

Pour into the greased/floured cake pan and garnish the top with the remaining nuts/seeds.

Step 8

Bake the cake in the pre-heated 355 F oven for 35 minutes. A knife/fork should come out clean when its done.

Step 9

Remove from oven and let stand 5 minutes. Then, go ahead and turn it out, and let it cool down completely.