Sunflower Soda Bread
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole-wheat flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Unsalted dry roasted sunflower seed||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
In a large bowl, mix all-purpose flour, whole-wheat flour, cornmeal, sunflower seed, sugar, baking powder, soda, and salt.
Add buttermilk and egg; beat until dough is thoroughly moistened and stretchy, about 2 minutes.
Spoon dough in 2 equal mounds, each on center of a greased 10- by 15-inch pan.
With floured hands, pat each portion into an 8-inch round.
With a floured sharp knife, cut a 1/2-inch-deep cross on top of each round.
Bake in a 375° oven until golden brown, 25 to 30 minutes; switch pan positions after 15 minutes.