Molasses-Rye Bread

I did not feel like going to the store for a loaf of bread. So I kneaded a molasses-rye dough for 10 minutes. The store was looking better and better as each minute passed. But this will, wihtout a doubt, taste better!

I started with the Honey Rye Bread recipe in my trusty Country Breads of the World cookbook by Linda Collister and Anthony Blake...and made some changes. Surprise! Not really...I can't follow a recipe to save my life.

2 T unsulphered molasses
1-1/3 C hot water
1 T dry active yeast
3 C white whole wheat flour
1-1/2 C dark rye flour
1/2 t Hawaiian red alaea salt
1 t fennel seeds
extra molasses for finishing

Dissolve molasses in hot water, stirring well. Add yeast and let it bloom for 5 minutes. In the meantime, blend the flours, then make a well in the center. Pour in the yeast mixture and gradually mix in the flour to make soft but not sticky dough. Turn out onto a lightly floured work surface and knead thoroughly for 10 minutes. Return dough to a bowl and cover with a damp dish towel. Let rise for 2 hours.

Punch down the dough to deflate it. Press dough into a rectangle then roll it tightly. Place into a prepared loaf pan with the seam-side down. Let rise for a second time, this time for 1-1/2 hours. Slice slits in the to of the bread, drizzling molasses into the cuts. Sprinkle with red salt. Preheat oven to 425 degrees and bake for about 35 minutes - till the crust is brown and the loaf sounds hollow when tapped.

This bread is best eaten within the week.

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog