To go boldly . . .

[Black Tulip]

...
I wonder if everyone's gramma cooks bread. Or cooks something special?

It's one of those memories I have that makes me feel good inside no matter what else is happening around me...

I never knew my grandmothers, but my grandfather baked the special raisin bread for Christmas. He couldn't boil an egg or anything, but that bread was his specialty. I inherited his black baking tin but not the recipe.

The first time I used that tin, however, was special too.

Looks like a great result, sarahh.

 

[Liar]

That ye olde black magic? It's ergot.

Stay away from that stuff.

Nah no ergot here.

Don't dismiss the rites. Oh no, you can't make a good piece of bread whitout offering a crust to the house gnome, pouring a cap of rum onto the front door step (and one cap into yourself), tying a black ribbon around the stirring spoon and turning the loaves around three times counter-clockwise before putting them in the oven.

And of course, sacrificing at least one goat and half a virgin every seventh full moon.

 

[cantdog]

Lovely looking loaves, love.

 

[Zeb_Carter]

I haven't had a good Swedish Rye since I don't know how long...secret grandmothers recipe.

Also....

So, you are going to bring some to the Chicago Litogether????

 

[Guest]

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[Guest]

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[Zeb_Carter]

Yes.

Hot damn!!! Bread and Broads!!!


Cool!

 

[Guest]

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[cantdog]

råg bröd

Rye bread.

Rye and oatmeal breads need the third rising. The yeast helps break down the starches. Liar is right.

Glad you did this thread. A rich and immanent thread.

 

[Guest]

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[cantdog]

Like me?

Good.

 

[Guest]

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[tickledkitty]

Sarah, your bread looks super. I'm always amazed at homemade bread because I'm too chicken to try it myself.

Marsh gave me a recipe that doesn't require kneading, but I haven't tried it yet. I'm also lazy.

 

[Guest]

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[Guest]

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[starrkers]

Yum.

http://i22.photobucket.com/albums/b318/sweetsubsarahh/Bread3.jpg

http://i22.photobucket.com/albums/b318/sweetsubsarahh/Bread4.jpg

They look pretty damn good!

 

[Guest]

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[Zeb_Carter]

Okay, I just had a nibble.

It's good. Not Gram's, but good.

råg bröd is what Gram titled the recipe. Mom just xeroxed it so I have this lovely thing in her handwriting to follow.

I think I need to knead the dough longer, just to make the loaves cook up a bit taller, though.

I have time to practice further before Chicago.

My grams recipe was titled "Limpa". Have no idea what that means.

 

[neonlyte]

råg bröd

Rye bread.

Rye and oatmeal breads need the third rising. The yeast helps break down the starches. Liar is right.

Glad you did this thread. A rich and immanent thread.

I beg to differ... having made yeast free sourdough rye bread this morning, and most days over the holiday.

RECIPE.

Yeast Free 100% Rye Bread.
Yeast Free Starter
400gms rye flour
400ml filtered water at body temp (2/3rd cold + 1/3rd hot)
handful grapes
orange peel (about half an orange)

Mix the flour and water, squeeze over the mix the grapes crushed un the hand and add the thinly peeled orange rind.
Pour into a storage jar flask (lid removed) and cover with gauze - I use a green scouring pad cut to overlap the top of the flask.

Leave for three days.

Pour off and throw away half the mix and add equal amounts of flour and body temperature water.

REFRESH
Repeat for next three days. At some point, this mix will become naturally active and foam as if yeast had been added. The yeast is natural yeast from the grapes and orange peel.

Pour through a strainer to remove the residue of grapes and orange peel and the starter is ready for use.

100% YEAST FREE RYE BREAD
400gms flour
approx 300ml body temp filtered water
level teaspoon of salt
desert spoon olive oil

Mix flour and salt, pour over approx half of starter and REFRESH starter as above.
Add enough water to mix 'dough' to a smooth paste. Shouldn't be too firm and shouldn't readily drop off a spoon.

Pour into a lightly oiled 1kg bread tin, level top and cover and leave to rise.
Rising can take from 2 - 7 hours depending upon state of active yeast and temperature.

Place in oven set at highest temperature - preferably on a solid tray into which can be poured a little water to make steam for the initial baking.

After 10 mins, reduce oven temperature to 200C and cook for further 40 mins, tip out into wire rack and bake for a further 10 - 20 mins, or until bread sounds hollow.

Allow to cool before being tempted to slice.

This is a dead simple recipe that produces a light very open textured rye loaf. The starter can be kept in the fridge and taken out and REFRESHED the night before you need to use it.

For variety:
Replace 150gms rye with 150 gms fine maize flour.

Bake whole a head of garlic, cool, shuck outer skins and add roasted garlic kernels to rye mix.

If you need a controlled rise add approx half sachet of dried yeast to mix - rise guaranteed in 2 hours.

In all cases, the bread is 'risen' when a light finger indentation remains an indentation and does NOT spring back.

 

[Guest]

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[PutterBoy]

BTW Sarah

...Rock Chalk Jayhawk, Baby!

Orange Bowl victory and the roundballers are 14-0 (sorry Boston College fans).

Gotta love.

 

[neonlyte]

Your instructions just made my eyes cross, neon.

I'm lucky to prepare something for later today, or perhaps tomorrow.

But weeks of starter dough?

Gaaaah. I'm not that proficient.

I'm just a beginner.

I know what you mean... BUT

It's yeast free and highly digestible; it also has an open texture more akin to 'white bread' than traditional rye AND you don't have all that neading nonsense, it only takes FIVE MINUTES to make, AND you only need to make the starter once, thereafter it is refreshed with flour and water every time you use some to make bread. I mix it before I go to bed and bake it first thing in the morning.

I'll post a photo later (once I've recharged camera )

 

[Guest]

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[Guest]

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[PutterBoy]

Umm...sorry for the threadjack

homemade bread = excellent
jayhawks = excellent
jayhawks + break = priceless