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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Serve for breakfast or tea with a dab of butter, or toasted and plain. To store, wrap in plastic wrap and refrigerate for up to 1 week. Or wrap the bread whole in foil, then in plastic wrap, and freeze for up to 2 months. Read more . Adapted from Maritim, a restaurant in Simrisham, Sweden. Ingredients:
2 cups buttermilk |
2 cups skim milk |
3 tbsp cider vinegar |
2 teaspoons baking soda |
1 cup dark molasses |
3 1/2 cups whole-wheat flour |
2 cups graham flour |
1 cup dark rye flour |
2 teaspoons salt |
1 cup unsalted sunflower kernels |
1 cup flaxseed |
2 cups mixed dried fruit, such as apricots, cherries, dates and raisins |
Directions:
1. Heat the oven to 350 degrees. Lightly grease two 9-by-5-inch loaf pans.
2. Combine the buttermilk, skim milk, vinegar, baking soda and molasses, stirring to combine.
3. In a separate large mixing bowl, combine the flours, salt, sunflower kernels, flaxseed and mix of dried fruit.
4. Add the buttermilk mixture and blend until just combined; the batter will be loose.
5. Divide evenly between the loaf pans and bake for about 1 1/2 hours or until a toothpick inserted in the center comes out clean.
6. Transfer the breads from the pans to two clean dish towels and wrap loosely.
7. Let the loaves sit for at least 5 hours before cutting.
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