Fried green tomatoes are a traditional New Orleans dish that must be served with a fiery shrimp remoulade over a bed of greens.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 1 tablespoon sunflower seeds
- 1 tablespoon rolled oats
- 2 ½ teaspoons caraway seeds, divided
- 1 ½ teaspoons poppy seeds
- 2 cups rye flour
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ¼ teaspoons sea salt
- 1 ¾ cups buttermilk
- 1 tablespoon buttermilk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
- Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
- Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
- Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 520 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |