Ingredients with Measurements:
- 2 cups rye flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 cup buttermilk
- 1/2 cup sunflower seeds
Special Equipment Needed:
- Large bowl
- Wooden spoon
- Loaf pan
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together the rye flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
3. Add the vegetable oil, honey, and buttermilk and mix until combined.
4. Stir in the sunflower seeds.
5. Grease a loaf pan with butter or vegetable oil.
6. Pour the batter into the loaf pan.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow to cool before slicing.
Time:
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Temperature: 375 degrees F
Serving Size: 8-10 slices
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 37g
Protein: 6g
Substitutions for Ingredients
- Instead of rye flour, you can use whole wheat flour.
- Instead of buttermilk, you can use plain yogurt.
- Instead of sunflower seeds, you can use pumpkin seeds.
Variations:
- You can add dried fruit, such as raisins or cranberries, to the batter.
- You can add spices, such as cinnamon or nutmeg, to the batter.
Tips and Tricks:
- Make sure to grease the loaf pan before pouring in the batter.
- Let the bread cool completely before slicing.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Wrap the bread in foil and bake at 350 degrees F for 10 minutes.
Presentation Ideas:
Serve the bread with butter or jam.
Garnishes:
Sprinkle the top of the bread with additional sunflower seeds.
Pairings:
Pair with a creamy soup or salad.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the bread is too dry, add a bit more buttermilk or honey.
Food Safety Advice:
Store the bread in an airtight container at room temperature.
Food History:
Rye bread has been a staple in Eastern European cuisine for centuries.
Flavor Profiles:
This bread has a nutty, slightly sweet flavor with a hint of salt.
Serving Suggestions:
Serve as a side to a hearty stew or as a snack with butter and jam.
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