NOTE: this needs to get started the night before baking.
- 50 g millet
- 50 g quinoa or whole buckwheat seeds
- 50 g amaranth
- 100 g oats
- 500 ml buttermilk, divided, plus more for brushing
- 1 tblsp vegetable oil or ghee, plus more for baking tin
- 500 g whole wheat flour
- 100 g all-purpose flour
- 50 g flaxseeds or chia seeds
- 50 g sesame seeds
- 50 g sunflower seeds
- 2 teaspoons baking soda
- 55 g butter, cut into pieces
- 3 tablespoons brown rice syrup or mild-flavored (light) molasses
- Mix millet, quinoa, amaranth, oats, buttermilk, and 1.5 dl water in a small bowl. Cover and let sit 8–12 hours.
- Preheat oven to 175 C. Lightly oil an 20 cm diameter baking plate, pan or tin.
- Mix whole-wheat flour, flour, flaxseed, sesame seeds, sunflower seeds and baking soda together in a large bowl. Work in butter with your fingers and add the “overnight porridge” and syrup.
- Mix until dough is smooth, homogenous, and still slightly sticky.
- Form dough into a ball and place in prepared pan. Cut a large x into the top, brush with buttermilk, and sprinkle sunflower seeds and oats on top. Bake until golden brown, 55–70 minutes.