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Sunflower Soda Bread

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  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
  Salt 1⁄2 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Egg 1 Large

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.

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