Yesterday I made a whole wheat soda bread, though this time I added sunflower seeds.
The recipe is:
2c Whole Wheat flour
2c AP flour
Stick of butter
Baking powder, soda, sugar and salt.
50g sunflower seeds
All the ingredients are fresh (just opened the milk), and the bread was put in a zip lock bag after cooling. Looking at it today, all of the bread around the seeds has turned bright green. I used a bag of shelled, salted, Planters Sunflower Kernels.
I did eat a seed (I picked one out and ate it before seeing the discoloration in day light) and I didn't notice any off taste.
Can anyone drop some food science on this? A reaction between the buttermilk and seeds? Something from the preservatives in the seeds and the egg? Super fast growing mold?