Buttermilk Rye Bread

10m
Prep Time
1m
Cook Time
11m
Ready In


"Adapted from Breads of the World. Best if made a day ahead of serving."

Original is 12-16 servings

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.

0 Reviews

You'll Also Love