This bread might be the most fall thing I’ve ever made. I mean sure, pumpkin spice, delicata squash, hearty potato soups — all pretty darn FALL things… but this bread just SCREAMS earthy, hearty, satisfying, warm, FALL FALL FALL. Cranberries AND sweet potato? Anise? Rye AND buckwheat? This loaf is not messing around.
I was, honestly, worried there would be too much going on in this bread. There are a LOT of flavors. Tart cranberries, fragrant anise, earthy rye and buckwheat — your tastebuds are gonna be like “whoa whoa HEY HI” to all those different flavors… but they totally work! They’re great together. I made this loaf last week and had a slice for breakfast every day — toast it, or microwave it, and slather on some butter. It’s perfect! Not too sweet, substantial enough to feel like a real breakfast, and different enough to be a fun new breakfast. #winner
As for the seeds on top: use whatever you have/want! I have a ton of bags of small quantities of nuts and seeds, so decided to use some of them up. I sprinkled on a pretty substantial layer, and loved how they added some crunch to the bread. YOU KNOW I LOVE MY SEEDS/NUTS! Get on it. You could even go nuttier (pecans? almonds? walnuts?) if you really wanted to!
I’ve been putting off my Thanksgiving planning (I’m in charge of brunch/desserts!) and really CAN’T procrastinate any longer: I’m off to plan what we’re eating! Any good brunch ideas? It’s a totally new meal in our Thanksgiving mojo, and while I’m psyched (and volunteered the idea to begin with), I’m also like OMG WHAT IF I DON’T CHOOSE THE RIGHT DISHES!? So: BRUNCH ME!
Have a lovely Monday! xo
- 1 cup buckwheat flour
- 1 cup rye flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp anise seeds
- 2 eggs
- 2 Tbsp melted butter
- ⅓ cup brown sugar
- ½ cup milk
- 2 cups grated sweet potato
- 1 cup fresh cranberries, roughly chopped
- ½ cup mixed seeds (sesame, sunflower, pumpkin, chia, hemp hearts, etc.)
- Preheat the oven to 350 F, and line a 9x5 inch loaf pan with parchment.
- Whisk together the dry ingredients (both flours, baking powder, soda, salt, and anise), and set aside.
- Whisk together the eggs, melted butter, brown sugar, and milk until smooth. Add the sweet potato, then the dry ingredients and cranberries.
- Pour the batter into the prepared pan, and sprinkle the seed mixture on top.
- Bake for 60-70 minutes, or until a knife inserted into the middle of the loaf comes out clean.