Had some tasty bread, described as “Everything French Bread.”
So I determined that “everything” means poppy seeds, sesame seeds, sunflower kernels, caraway seeds, and french fried onion.
- 1 bottle (1.8 oz) caraway seeds
- 1 bottle (2.4 oz) poppy seeds
- 1 bottle (2 oz) sesame seeds
- 1/2 package (3.75 oz) sunflower seeds
- 3/4 cup of ground French fried onion
Got a bottle each of the seeds, mixed in a half bag of sunflower kernels, and about 3/4 cup (after passing through the blender) of French fried onion.
Spread it out on a cookie sheet and toasted it in the oven for 15 minutes at 350 degrees.
Filled one of the seed bottles after it cooled and put the rest in a sealed container in the freezer. If you wonder why the freezer, it seemed to me that the consistency of the mix is about like that of fresh ground coffee, mildly oily, and this is the right way to store that.
I had used the leavings from the loaf that were still in the bad on some chicken thighs to great effect, so now I have a bottle of this stuff with a shaker top. Gonna have some leftover tuna kebab tonight with a few dashes….