Food recipes
Six Seed Soda Bread
Six Seed Soda Bread Ingredients: seeds, sunflower seed kernels, dried seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, sesame seeds, whole, dried spices, poppy seed seeds, flaxseed spices, fennel s...
Six Seed Soda Bread
Ingredients:
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
spices, fennel seed
nuts, almonds
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 375F
In a small bowl combine all the seeds and set aside.
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
Add all but 2 tablespoons of the seeds.
Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball.
(over kneading will make the bread tough).
Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
Cool on rack.
Ingredients:
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
spices, fennel seed
nuts, almonds
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 375F
In a small bowl combine all the seeds and set aside.
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
Add all but 2 tablespoons of the seeds.
Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball.
(over kneading will make the bread tough).
Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
Cool on rack.