The Most Delicious Rye Bread

I grew up on wheat bread -- warm, soft, crispy crusted and incredibly delicious. We called it "white bread" as opposed to the black one -- the rye bread that my grandfather who had diabetes used to eat.

When I started my own family and entered the world of bread baking little did I know that this was a step to simple living but by creating food as essential as bread from scratch I intuitively felt independent, grown-up and free.

7 years into the journey, my strictly wheat flour bread repertoire has been met with applause but today I want to share with you the latest baked favorite in our household -- the most delicious and rich rye bread recipe that I made up myself.

It is appropriate for those of you who have never even baked bread because it is so easy. With rye you don't have any of the difficulties you will meet in wheat baking.

Rye bread is naturally more wet and doesn't rise as much as "white bread" but with some additions you can turn it into a hearty and healthy meal!

For this recipe I also used a little bit of barley and wheat flours. We don't have any gluten problems at home and I believe that moderation is key to health, so they shouldn't be a problem in the proportions used. But if you follow a gluten-free diet you can substitute them with any other gluten-free flours.

Confession: I tend to use recipes for general ideas and usually change half of them in the process of cooking. I encourage you to do the same and not stick 100% to any recipe but personalize it according to your taste and needs.

The Most Delicious Rye Bread
Produces two middle sized loaves

• 3 cups rye flour (coarsely ground)
• 1 cup barley flour
• 1 cup wheat flour
• 1 cup rolled oats
• 1/3 cup flax seed (crushed)
• 2/3 sunflower seeds
• 1 2/3 cups water
• 1 cup boiling water
• 3 tablespoons honey
• 3 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon unsweetened cacao
• yeast for 2 kg (4,50lb) flour, this is roughly double the actual weight of the ingredients.

Here is a list of organic flours and non-GMO seeds I recommend for use.

Start by pouring 1 cup of boiling water over the rolled oats, add 3 tablespoons honey and leave to soak for about 15 minutes or until all the water is absorbed.

Dilute the yeast together with the sugar in 1 2/3 cups water. Let rise for 15 minutes. I always do this regardless of what kind of yeast I use, just to check whether it is active.

In a large bowl combine the flours, salt, cacao, the flax seed and the sunflower seeds. Mix well. Make a well in the center and transfer the rolled oats. Pour the risen yeast.

It's time to get your hands dirty. First try to break the oats (they should look like a stiff paste) and then start working the flour into the liquid center. Continue until you have a sticky but manageable dough.

In the adventurous baking spirit I would advise you to decide for yourself whether the dough is hard enough for your taste. It shouldn't be rock hard and it shouldn't be runny either. You might need to add some more flour or water.

Place the dough in lightly oiled clean bowl, grease on top, cover and let rise for about an hour in a warm place. Knead a little bit more and form into a loaf.

Transfer to a greased form (or two in my case). Make a decorative cut and let rise again for about 30 minutes.

This is how my loaves looked before rising.

Brush top with water and bake in a preheated oven at 180 °C (356 °F) for 1 hour or until the bread sounds hollow when you tap it.

You should wait for 24 hours before you eat this incredibly delicious bread. In fact, the longer it stays the tastier it becomes.

I love eating it for breakfast with a swipe of butter, a slice of cheese and a cucumber, salad or spinach leaves for freshness.

Mmm, my mouth is watering as I write, I'd better start baking my next batch!

Now it's your turn. What is your favorite rye bread recipe? If you haven't baked so far what could make you try?

This post is part of Eat Healthier month on Kanelstrand. Read the rest of the posts here and join in the discussions, we'd love to know what you think!

Simple and Healthy: Salmon with Leeks and Carrots

As part of our healthy diet we try to eat fish at least twice a week. Living in Norway, our fish of choice is salmon. The following recipe became our favorite last winter and to be honest we find it hard not to eat it every day. The ease of preparation makes it the perfect dinner, especially combined  with mashed potatoes, pasta or quinoa. The rich texture of the salmon, the freshness of the leeks and carrots produce a simple, light and very tasty dish. Also, it is a fast and easy way to include omega-3 fatty acids into your diet especially during the long and dark winter.

Ingredients:

• 4 salmon steaks
• 1 leek
• 4 large carrots
• 200 ml vegetable stock
• 1/4 teaspoon salt
• 1/4 teaspoon mixed black pepper, paprika, cayenne pepper
• 4 tablespoons oil/butter of your choice (oils I recommend to use)

Feel free to add or remove quantities and herbs. I personally prefer to have at least 2 more carrots.

Method:

1. Season one side of the salmon steaks with salt and the pepper mixture.

2. Trim away the root end, tough outer leaves and 2 inches (5 cm) of the dark green tops of the leeks. Cut the leeks lengthwise and wash well to remove any grit and drain in a colander. Now cut into half-circles.

3. Wash and peel the carrots. Cut in circles.

4. Melt the butter or heat half of the oil in a large frying pan over medium-high heat. Cook 2 of the salmon steaks, seasoned side down until golden brown and no longer translucent in the center, about 4 minutes.

5. Turn the salmon steaks and add half of the leeks and carrots. Pour 100 ml of the vegetable stock and cook under a lid for about 5 minutes or until the stock has been reduced.

Repeat steps 4-5 for the rest of the steaks and vegetables.

By crisping one side of the salmon for a few minutes, and finishing it in the vegetable stock with the vegetables, it allows for the salmon to be done to perfection... every time!

How often do you eat fish and what is your favorite way to prepare it?

This post is part of Eat Healthier month on Kanelstrand. Read the rest of the posts here and join in the discussions, we'd love to know what you think!

Frugal Tips: The Magic of Soup

This post is written by contributing author Nicole Hart.

Frugal:  characterized by or reflecting economy in the use of resource (Merriam-Webster).  I am a word nerd... so when I volunteered to write about living frugal  I immediately turned to a dictionary to get a little clarity on the subject.

I myself try to be frugal. Beside growing up with limited resources, one of my early inspirations in frugality was "The Good Earth" by Pearl S. Buck. The main character O-Lan pinches pennies (metaphorically - story takes place in China),  as only I could imagine doing; she scrimps and saves, making every scrap of fabric and morsel of this or that count. I remember also practicing at a lovely Zen center in Portland when I lived there, being moved when one of the zen masters said with great clarity, "Even the scraps in your sink belong somewhere," and it is with this in mind that I try to be frugal and waste not.  These experiences made an impression on me and started me on my path to living frugal. Life is a journey, we find pieces of the past started the story long before we realize where it would lead us. I have found myself dancing to the beat before realizing there was music playing.   

So many of us work 40 hours a week to provide our families. This takes time away from the ones that we love, and to remember this when spending or not spending is of great help in making our lives richer. I will throw out tips and helpful advice once a month as a reminder to myself as well you, fabulous readers out there, trying to live simply... as respectful citizen of this green planet.  

Photo by Nicole Hart

My frugal tip this month, because I love soup and the weather is perfect for it, is to make soup - a huge pot of soup.  Soup is quite affordable to make. Just takes some time to cook, makes the house smell amazing and will give you a healthy addition or meal to munch on instead of the eating out. 

Soups can be frozen and used for at least a couple of weeks (if not longer). One of my favorite types of soup is a ten bean soup. It requires soaking of the beans overnight or a quick boil - set aside and cook method.  All of the bags of bean soups that I have bought have cooking directions on the back. 

Easy ways to spice them up is to add celery, carrots, red peppers, onion, garlic and your choice of seasoning (I use black pepper, salt and cayenne... oh and curry).  Once you've soaked your beans or had them sit a bit after the quick boil, you'll want to brown your veggies using about 1/2 cup (or more) of each of the veggies listed. 

Cook in a skillet until golden brown (with oil or butter) and add to your pot of soup. Just stir regularly on medium heat. If you are interested in adding a little extra flavor, chicken stock (or vegetable stock) can be used in place of about 1/4 of the water. Your soup will thicken the longer you cook it. I usually cook mine for a few hours. You can also add corn starch to thicken.   

This is just one quick recipe and idea for living frugal. Cooking meals at home in general will stretch your resources and slow you down some to enjoy how wonderful life really can be.  Hope you've enjoyed this little side trip in your journey.  

I'd love to hear your comments or questions. How often do you make soup yourselves and what is your favorite recipe?

Nicole Hart is a Louisiana native (currently living in Virginia)  with strong ties to her Cajun ancestry. Very blessed to come from such a lively, loving and colorful culture. She has been writing for decades and thought it time to share and grow. Recently written her first published article for a local paper in the little town she lives in and volunteered to write for Eco Etsy, which she is thrilled about!! She also creates, mostly with textiles and has a shop on Etsy. A mom, wife, daughter and sister, Nicole is currently living in a quaint historic town, about an hour outside of D.C., in Virginia. She enjoys beautiful seasons, mountains, rivers and is close enough to visit the seemingly never ending museums and goings-on nearby.

Vegan Summer: Mini Apple Strudels

It is officially summer, even in Norway! The heat is on us and not only are we sweating in our flip-flops and shorts but we have reduced our meals to a minimum. A lot of people associate summer with barbecues and grilling but in such high temperatures my family is unable to take any meat whatsoever. 

Summer for us means light vegetarian or even vegan meals and abundance of fresh fruits and vegetables.

Sometimes, when the sun hides behind thick stormy clouds (which happens on a regular basis) I get inspired for a fruit dessert and I thought I'd share with you a recipe I came up with the other day which is my personal variation of the famous Viennese apple strudels. The recipe is easy to follow and you can add a bunch of ingredients to make them a favorite for the whole family.

Mini Apple Strudels

makes 40

Dough:

• 2 tea cups (400 gr/14,11 oz) all-purpose flour
• 1/2 tea cup oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tea cup soya/rice etc. milk
• dry yeast

Filling: 

• 5 - 6 apples
• 2 tablespoons sugar/honey
• a tablespoon of margarine
• a handful of raisins
• a handful of chopped black chocolate

Before I continue I have to let you know that I am one of those cooks who don't use accurate measurements. Whatever happens in my kitchen is more a matter of emotions moods, cups and spoons than of correct measurement tools.

:-: Having said that, I owe you a clarification: When I say "tea cup", I mean the type that is rather called "mug". It holds about 400 ml/13,52 oz of water and about 200 gr/7,05 oz of all-purpose flour. :-:

Instructions:

Mix the appropriate amount of yeast, 1 teaspoon sugar and the cup of milk (at room temperature) in a slightly bigger bowl to let the yeast rise and let it sit for 10 - 15 minutes. Call me old-fashioned but I always do that, just to make sure the yeast is working.

Combine the dry ingredients (flour and salt) in a large bowl, make a well, pour the oil, add the milk and yeast and, using a wooden spoon, mix until you have a smooth batter. You might want to continue kneading with your hands. If you think the dough is too soft you can always add a pinch or two of flour. 

After 5 minutes of kneading, let the dough rest for about an hour.

In the meantime prepare your filling: Peel your apples, core them, shred them coarsely. Try to squeeze them a bit so you take out part of the juice (which I highly recommend you drink right away!).

Put a small saucepan on the hot plate and add the shredded apples after the margarine has melted. Add the sugar and raisins, and mix lightly. The idea is to soften the apples enough so they don't need to cook in the oven. After they have achieved a level of softness to your liking (in about 10 minutes on medium heat) take them away from the hot plate and let them cool. 

Can you see the shy banana? I put a slice in some random strudels, together with the apple filling and the result was great!

By that time your dough should have risen well enough and you can pin it out in a circle. You can use a similar tool to the one on the photo, or a glass to cut off circles which you will fill with the apple mixture (and possibly add chocolate chips, which I love) and fold to get crescent shape.

Preheat the oven to 190C/375F/Gas 5.

Arrange the mini strudels on a baking sheet lined with parchment paper. To avoid egg-washing (and keep the vegan spirit of the dessert) lightly brush them with oil.

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack or eat while still warm!

What have you been baking these days?

A Crust Of Bread

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” - Robert Browning

I must confess that I still haven't let you in on one of my passions and not because it is so simple and mundane but because I've been trying to keep it to myself, this love for baking of mine.

A house in which the stove is cold is not a home

My grandmother is known for saying that a house in which the stove is cold is not a home. She, as every grandmother in the world is the best cook you would meet. From salads to rabbit stews, she can do it all, no complaints, no whimpering, no failures. Grandma learned from her mother to bake. And, my God, she bakes the most amazing breads.

I remember once when I was in my early twenties she even pretended that I had baked a certain bread in front of the friends that have come to the Sunday dinner, while I had in fact just helped. I will never forget the shame I felt when they asked me about the proportions. At the time I had spent a lifetime looking at her baking - in the kitchen around her every time, helping. But I had never actually performed the whole ritual by myself so of course, I couldn't repeat neither the ingredients, nor the proportions. Thankfully, my obvious lack of knowledge went unnoticed but that day I promised myself to start baking.

The secret of life

So when several years later I started my own family, the urge to make bread quickly grew unbearable and I began with the experiments. The first breads were hard, thick and bland but my husband gracefully praised them and I am so thankful for his patience which helped me develop not only my baking but my creativity as well.  Cakes, cookies, muffins, pies, breads, scones, you name it, I went through it all with the passion of a young bride who had grown up with the belief that you don't hold the secret of life if you cannot bake your own bread.

In these times of exploration I stumbled upon a fabulous recipe which will make even a beginner look like a pro baker. It is the bread from my childhood and has the specific aroma and the amazing crust that you can get only in a small village bakery. You don't need to be a master chef to bake that bread, it is extraordinarily easy to prepare! So, here it comes, in all its glory, the recipe for no-knead bread, adapted from Jim Lahey, Sullivan Street Bakery, New York City!

But before that, another confession - I don't actually use precise measures, so most of my baking and cooking go with the flow, if you know what I mean; it is directly proportionate to my mood, so what I love about this recipe in particular is that it measures everything in cups. But don't worry, as long as you stick to the same cup throughout the whole process, everything should be fine!

Photo: steffanyf

 

No-Knead Bread

Ingredients

• 3 cups bread flour or all-purpose flour, plus more for shaping dough
• 1/4 teaspoon instant yeast (such as Fleischmann's RapidRise brand)
• 2 1/2 teaspoons salt 
• a pinch of sugar
• 1 1/2 cups plus 2 tablespoons tepid water
• Cornmeal or wheat bran as needed 

Dissolve the yeast in 1/2 of the water and add the sugar. I always do that even with instant yeast, just in case. Then combine it with the flour and salt in a large bowl. Add the rest of the water and stir until blended.

The dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let it rest at least 12 hours, preferably about 18 hours, at warm room temperature, about 70 degrees. The dough is ready when its surface is dotted with bubbles.

Turn it out on a lightly floured work surface and sprinkle it with a little more flour. Fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for about 15 more minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape it into a ball. Generously dust a cotton (not terry cloth) kitchen towel with flour, wheat bran or cornmeal, put the dough seam side down on the towel and dust with more flour, bran or cornmeal. Cover with another kitchen towel and let rise for 2 to 3 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

At least 30 minutes before the dough is ready, preheat your oven to 230 degrees. Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic; anywhere from 31/2 quarts to 6 or 8 quarts) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over into the pot, seam side up; it may look like a mess, but that's OK.

Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until the loaf is nicely browned. Cool on a rack.

Here is a very helpful video on the subject which will answer most of your questions but if you still have any, I am waiting for them!

Now tell me, do you like baking bread? Have you already tried this recipe and what do you think about it?