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Surmjolksbrod (Buttermilk Bread)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.967
Energy (kCal)1581.0458
Carbohydrates (g)352.2058
Total fats (g)9.3899
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F. | 2. Sift flours, baking soda and baking powder together. | 3. Add salt, fennel, anise and cumin. | 4. Stir in syrup and buttermilk, stirring until well blended. | 5. Pour into a greased 9" cake pan. | 6. Bake 1 hour, or until top is browned and cake tester comes out clean. | 7. Remove from pan, wrap in a towel, and cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rye flour 3 cups 1248.0 263.5392 61.0944 8.5248
    purpose flour 2 cups - - - -
    baking soda 2 tablespoons 0.0 0.0 0.0 0.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1/2 teaspoon - - - -
    fennel seed 1 teaspoon crushed 6.9 1.0458 0.316 0.2974
    anise seed 1 teaspoon 7.077000000000001 1.0504 0.3696 0.3339
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    dark corn syrup 1/3 cup 312.6933 84.8317 0.0 0.0
    buttermilk 2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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