We woke up to a cloudy sky yesterday. Rumbling clouds and cool breeze was a balm to the heat battered souls. Mild drizzle gave way to torrents and the scent of the wet Earth suffused the air. The rain washed away the layers of dust sitting on leaves and trees looked washed, clean and pure. Kids ran out, danced and played in the rain. Children enjoy every weather and every season. It is we grownups, who bicker and rant in futility. As no condition is ever permanent, soon the Sun regained strength , and shone brightly as ever establishing its superiority over diminutive clouds that showcased their feat, albeit, for a short time.
Same evening I made whole wheat sunflower seed soda bread.
Easy to whip up and great in taste, it is the fastest bread that can be made without much prior preparation.
Whole Wheat Sunflower Seed Soda Bread
2 cups whole wheat flour
1 cup all purpose flour
1 ¼ cup buttermilk (quantity of buttermilk may vary)
1 tablespoon sugar (optional)
2 tablespoons sunflower seeds plus 2 teaspoon sunflower seeds for sprinkling on bread
¾ teaspoon salt
¾ teaspoon baking soda
Preheat oven to 220 degrees C. Grease a baking tray, dust with flour.
Whisk together flours, salt, baking soda and sunflower seeds in a kneading plate.
Add sugar to buttermilk, stir till sugar dissolves.
Add about ¾ cup buttermilk to flour and stir until everything is moistened. Keep adding buttermilk and knead till you get soft and slightly sticky dough. Add more buttermilk or flour till the right consistency is obtained.
Transfer the dough to the baking tray. Flatten the dough ball to a circle of about 1 ½ inches thickness. With a sharp knife, make a cross on top of the bread.
Bake the bread for 25 minutes at 220 degrees C. Reduce the heat to 180 degrees and bake for 15 minutes. Cool in the rack. Slice next day or at least after six hours.