Ingredients
Rye is a grain in the wheat family and is used for baked goods, beer and distilled alcohols. Rye is a grain that produces a darker bread than a fully wheat based bread. The flour is finely milled and has a pale tan/cream color. The flavor is earthy, nutty and full with a hint of sweetness. Rye flour makes hearty, dark loaves of European style bread.
All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
Whole wheat flour is made by grinding the wheat kernels until they form a powdery flour. Unlike all purpose flour which only uses part of the kernel, this flour has a greater flavor due to using the whole kernel. The flour is a pale tan color and tastes mild, nutty and sometimes gently sweet. It is used in baked goods, especially bread and can be found in many other food products.
Sunflower seeds come from the sunflower, a tall flower with a huge face. The seeds cover the face of the sunflower and are small grey and shaped into thin teardrops with a flat bottom and pointed top. The flavor is mild and nutty and when toasted becomes richer and a bit oily from the heat. Sunflower seeds are a popular snack, topping and additional ingredient to salads.
Poppy seeds come from the poppy flower and are used as a condiment in dishes both sweet and savory. They are harvested from the dried seed pod of the poppy. The tiny seeds are dark blue and kidney shaped, some types are grey or black. They have a mild nutty taste and a crunch when eaten. They are often used as a garnish on breads.
Flax seeds are tiny seeds from the flax plant. These seeds are about half the size or less, of an apple seed. There are two common varieties of flax, golden and brown. The golden flax is tan colored and the brown is a medium chocolate shade. Each has a mild sheen and are shaped like slightly flattened teardrops. The flavor is nutty, strong and tastes a bit like linseed. Flax seeds act as a binder in baked goods and because of this is sometimes used in place of eggs to hold dough and batter together. They are a common seed used to top breads and rolls.
Brown sugar comes from the sugar cane or sugar beet. It is less refined than white sugar, but a refined sugar nonetheless. Brown sugar varies in color from light brown to dark brown. Light brown sugar has a milder flavor and lower moisture content, than stronger tasting brown sugar. The taste is mildly like molasses and very sweet. The sugar comes in fine granules that clump together. Brown sugar is used in baked goods for its sweet flavor and ability to make cookies soft. It is also used in many savory dishes to balance flavors.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Sunflowers are a large tall flower which sunflower seeds comes from. To make sunflower oil, the seeds are extracted and a produce a thin golden oil. This oil has a neutral flavor and is often used for deep frying and cooking. It is also found in some baked goods. Certain European countries use sunflower oil more readily than the US, but it is still found in many foods in America.
Onion bagels are individual serving sized, ring shaped breads, roughly the size of a donut. They are made from a yeasted dough. The outside of the bagel is covered in small, savory onion pieces.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
