Another use for the delicious No-Rise Brown Bread I posted is to serve with smoked salmon. Add a dollop of sour cream and dill and you are all set. You could also try using cream cheese, mixed with the dill, and spreading it over the bread. Enjoy!
Smoked Salmon on Homemade Brown Bread
Makes 1 (9x5 inch) loaf
- For the bread:
- 2 cups whole wheat flour (I used all purpose flour instead of whole wheat)
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup firmly packed brown sugar
- 1/4 cup molasses
- 2 cups buttermilk
- For the rest:
- smoked salmon
- sour cream (cream cheese works too)
- dill, fresh or dried (I would've preferred fresh but I wasn't able to buy any this day)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
- Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
- To assemble: Slice the bread very thin. Add the smoked salmon, a small dollop of sour cream, and sprinkle with dill. Serve immediately.
Slightly adapted from Allrecipes. Sharing this recipe at the following fun link parties.