To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

　　

Ingredients

makes one 8-inch loaf

　　Cooking spray

　　2 cups all-purpose flour

　　3/4 cup whole-wheat flour

　　1 1/2 teaspoons coarse salt

　　1 teaspoon cream of tartar

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　3/4 cup walnuts, toasted and chopped

　　3/4 cup hulled sunflower seeds, toasted, plus 3 tablespoons for topping

　　1/2 cup steel-cut oats

　　1/2 cup oat or rice bran

　　1 1/4 cups low-fat (1 percent) milk

　　1 cup plain low-fat yogurt

　　

Step 1

Preheat the oven to 350°F. Coat an 8 × 4-inch loaf pan with cooking spray. Into a large bowl, sift together the flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together the milk and yogurt, then stir into the flour mixture just until combined.

　　

Step 2

Spoon the batter into the prepared pan, and smooth the top with the back of the spoon. Sprinkle the remaining 3 tablespoons sunflower seeds evenly over the top.

　　

Step 3

Bake until golden on top and pulling away from the pan, about 1 hour 10 minutes. Remove from the oven; immediately invert onto a wire rack to remove the pan. Reinvert; let cool completely before slicing.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.