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- 1 1/2 tablespoons poppy seeds
- 2 cups / 475 ml buttermilk
- 1 cup / 3.5 oz / 100g barley flour
- 1/2 cup / 1.5 oz / 45 g oat flour
- 1/2 cup / 2 oz / 55g rye flour
- 1 tablespoon natural cane sugar or Muscovado sugar
- 1 tablespoon aluminum-free baking powder
- scant 1/2 teaspoon fine grain sea salt
- 3 large eggs, whisked
- 1/3 cup / 3 oz unsalted butter, melted and cooled a bit
Directions:View on 101 Cookbooks
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