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Posts Tagged ‘rye’

I’ve been reading The Great Holiday Baking Book  by a woman named Beatrice Ojakangas.  I absolutely love this cook book.  It sits inside my bedside table, waiting for me to continue drooling over recipes each night.

image from Amazon - click to view Amazon page

I know Mrs. Ojakangas lives in Minnesota somewhere with her husband.  She’s been on several television shows, including Martha Stewart Living where I first found out there was a Scandanavian chef out there.  Being half Finnish myself, I was instantly curious.  That curiosity from my late teens did not disappear.  In the last year since I began this blog I have aquired three of Beatrice’s cook books.  The Great Holiday Baking Book is the second one to be poured over with much enthusiasm.  Every chapter has a gem, a recipe that looks too good not to try, and last night I came across the caraway rye bread in the Father’s Day chapter.  She explains in the book that the bread-machine recipes were tested on different brands of machine, and they all turned out great.  My bread machine baked this delicious loaf with ease.

Starting the batch after dinner in my ADD time of night wasn’t the best idea.  I made a bold move to lay down in bed and listen for the timer on the machine to wake me up.  Why not leave the loaf in the machine?  Well, there’s a lot of heat built up that will continue to bake your bread, it may be a dry brick by morning.  I didn’t want to chance it.  I set the timer on the microwave to go off a few minutes later than the bread machine as a back up.  I’m sure Hubby was not impressed, he fell asleep while the bread was baking and I caught a squinting eye upon my return from dumping out the baked loaf onto the cooling rack.  Everyone was back to dreaming about puffy clouds and wooly sheep in no time.

Finnish Caraway Rye Bread

Adapted from The Great Holiday Baking Book by B. Ojakangas

The modifications I made to the original recipe are noted below.

  • 1 cup warm water
  • 2 Tbsp molasses
  • 1/2 tsp salt
  • 1 Tbsp unsalted butter 2 Tbsp salted butter, cut into small pieces
  • 2 tsp caraway seeds
  • 1 cup dark rye flour, stone ground is what I used
  • 2 cups bread flour
  • 1 1/2 tsp dry active yeast  1 Tbsp dry active yeast

I found out through Nancy on her blog that I could must use salted butter in my breads to yield a better flavour, I keep the salt measurements the same from the recipe.  This has been the best trick in baking bread since I’ve started making my own bread.  So go ahead, you’ll be glad you did too!

If you own a bread machine, put the ingredients in the canister in the order shown above.  If your manufacturer insists on liquids being on top, reverse the whole list.  Otherwise, read your manual.  I did mix the two flours in a bowl first to get the rye bits distributed evenly.

That’s the hardest part.  All you have to do is set the machine to 1.5 LB and medium crust on its regular cycle.  Push START.  Now try to stay awake to let the little loaf out when it’s done!

Try this bread with some Salmon with Leeks as a sandwich the next day.  All you need to do is mash up the salmon, add some mayo, pinch of salt and pepper… smear it on toasted slices of the rye bread and voilà!  You are set for lunch.

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Caraway Rye Bread

This one has caraway seeds.

This one did not.  And it had this tear along the top, I guess I was too rough with it.  It does have personality though!

Caraway Rye Bread is one of the homemade breads you can buy locally from me.

Check out Cardamom Finnish Cottage Bakery!

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Breads: Rye Dinner Rolls

Through another blog (Lisa’s Food on the Move) I found the recipe for insanely delicious, fluffy dinner rolls made with the help of my bread machine.  Nancy, if you read this, I hope you can try this recipe out as it started with your Awesome Dinner Rolls.  All I did was replace some of the bread flour with dark rye flour, the results were fantastic!

Here is the adapted recipe for your bread machine:

  • 2 Tbsp salted butter
  • 1 Tbsp olive oil
  • 1 egg, beaten
  • 1 tsp salt
  • 1/4 cup sugar
  • 1 cup warm water (80-100ºF)
  • 2 1/2 cups bread flour + 3/4 cup dark rye flour, blend the flours together
  • 3 tsp active dry yeast

Add in the order specified by your bread machine manufacturer, the order above is the order I used.  Make a well in the flour for the yeast.  Mix on the dough cycle.  Divide the dough into equal pieces, you should get 12 – 15 buns.  Equally space the dough balls on a deep cookie sheet and brush with more butter.

Rise the buns for 45 minutes in a warm place free of drafts (like in the oven!)

Bake at 375ºF for about 15 minutes.  Brush the hot rolls with melted butter.  Try to share these, they will go straight to your thighs!

 

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This might be the first and last rye bread that I make at home.  Why?  Well, I was surprised when I went into anaphylactic shock after stuffing two slices down.  It wasn’t severe enough to stop me, but I’m not eating another crumb of this bread. 

The source was the Bob’s Red Mill Dark Rye Flour.  Who would have thought flour would contain traces of tree nuts?  Is there anything that is not nut-tainted anymore?  I get so frustrated reading labels and tree nuts are possibly in everything that would make my life easier.  Better to live with complication than die from convenience. 

Turns out I was coming down with a bug and/or seasonal environmental allergy attack, it was badly timed and duped me into thinking the rye flour was evil.  Next time I will find allergen-free flour.

This is for a bread machine, you could probably make this by hand as well.

  • 1 egg, beaten
  • 1 1/4 cup water @ 80ºC/110ºC
  • 1/4 cup oil
  • 1.4 cup molasses
  • 1 1/2 tsp salt
  • 2 1/2 cups bread flour
  • 1 cup rye flour
  • 2 tsp active dry yeast (2 3/4 tsp for rapid cycle)

Put everything in the bread maker and set it for whole wheat rapid cycle.

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