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Sunflower Seed Bread with Sour Cream

Sunflower Seed Bread with Sour Cream
I'm obsessed with this hearty bread, loaded with nutty sunflower seeds and a hint of tangy cream. It's my go-to breakfast companion, toasted to perfection and slathered with butter. But it's just as delicious served on the side of a warm, comforting meal. The subtle crunch of the seeds and the slight zest of the cream add a richness that's simply divine. Whether you're starting your day or rounding out a meal, this beautiful bread is sure to become a staple in your household, just like it has in mine.
Ingredients
  • 2 1/2 cups (625ml) Swedish curd cheese (or similar curd cheese alternative)
  • 2 1/2 cups (315g) coarse rye flour
  • 1 1/2 cups (190g) sunflower seeds or pumpkin seeds
  • 1 1/2 cups (190g) rolled oats
  • 1 cup (240ml) dark syrup (optional)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon bread spices
Instructions

1. Preheat your oven to 190°C or 375°F.

2. Combine sunflower seeds, salt, rye flour, and rolled oats in a large mixing bowl.

3. Mix gräddfil - which translates to sour cream in English - baking soda, bread spices, and baking powder in a separate bowl.

4. Add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Knead the dough for about 10 minutes until it becomes smooth.

6. Place the dough in a greased loaf pan and bake for 45-50 minutes or until it is golden brown.

7. Remove the loaf from the oven and let it cool before slicing.

Tools
  • mixing bowl
  • measuring cups
  • measuring spoons
  • wooden spoon
  • greased loaf pan
  • oven

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