Buttermilk Rye Bread
Recipe: #18982
May 12, 2015
Categories: Breads, Scandinavian, Oven Bake, Low Fat, No Eggs, Vegetarian Quick Breads, Flour, Herbs, Buttermilk, Kosher Dairy, more
"Adapted from Breads of the World. Best if made a day ahead of serving."
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (104.1 g)
- Calories 242.7
- Total Fat - 3 g
- Saturated Fat - 1.3 g
- Cholesterol - 4.6 mg
- Sodium - 185.4 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 4 g
- Sugars - 10.4 g
- Protein - 7.6 g
- Calcium - 94.9 mg
- Iron - 1.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325°F.
Step 2
Sift flours, baking soda and baking powder together.
Step 3
Add salt, fennel, anise and cumin.
Step 4
Stir in syrup and buttermilk, stirring until well blended.
Step 5
Pour into a greased 9" cake pan.
Step 6
Bake 1 hour, or until top is browned and cake tester comes out clean.
Step 7
Remove from pan, wrap in a towel, and cool.
Tips
No special items needed.
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