Hoosier Hill Farm Whole Caraway Seeds 2 lb
Caraway Seed is the fruit of a biennial herb in the parsley family and is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups. Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor. Packaged in in FDA approved PET Plastic jar and electromagnetically sealed to preserve freshness!
Shelf Life: 10-12 Months.
1/4 red cabbage, finely shredded
1/4 white cabbage, finely shredded
3 carrots, shredded
4 spring onions, chopped
1 Tbsp Hoosier Hill Farm Whole Caraway Seeds
1 Tbsp chilli sauce
1/2 cup (4oz) mayonnaise
salt and freshly ground black pepper
Mix all of the ingredients together and season to taste.
Soda Bread with Caraway Seeds
3 1/2 cups of all-purpose flour (1 pound)
1 Tbsp sugar
1 tsp salt
1 tsp baking soda
2 tsp Hoosier Hill Farm Whole Caraway Seeds
4 Tbsp butter (1/2 stick) room temp
1 1/2 cups buttermilk
Preheat oven to 450°F.
In a large bowl, whisk together the flour, sugar, salt, baking soda, and caraway seeds. Use a fork (or mix with your fingers) work the butter into the flour until the mixture looks like course meal. Make a well in the center of the flour. Pour the buttermilk into the center and using a mixing spoon (or your hands), fold the flour over the buttermilk and gently mix until just combined. The dough should be neither too wet or too dry, so if it is a little too dry to work with, add a little more buttermilk. If too wet, add a little more flour. Roughly shape into a ball and place on a floured surface. Knead just a few times to shape it into a round loaf. Do not over-knead or the bread will be tough. Place dough loaf onto a lightly greased baking sheet. Make 1 1/2-inch deep cuts, forming a cross, from side to side on the loaf. Place in oven, cook for 15 minutes at 450°F, then lower the heat to 400°F and cook for 25 more minutes. Either "knock" on the bottom of the loaf (if it sounds hollow, it is done) or stick a skewer into the center (if it comes out clean, it is done). Let bread sit on the baking sheet for 5-10 minutes to cool. Then remove it to a rack to cool a little bit longer.
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