About Monday or Tuesday of each week Jason and I start talking about what we want to eat for the following weekend. Last week he saw a recipe for beer soaked grilled cheese. We quickly decided that is what we needed to have. All week long I caught myself day dreaming about a hot crunchy sandwich filled with sharp cheddar cheese and a hint of nut brown ale. YUM!
Saturday came and we gathered all of the ingredients to make our meal. I dipped the bread in the batter mixture and laid it in the sizzling butter – layered on my sharp cheddar and prosciutto and another piece of soaked bread.
I bit into the mess of a sandwich and could not have been more disappointed. Ugh. This was such a good idea!! Sog city. I even took it apart and tried to brown both sides, like french toast and then put the cheese back in between. Nope. Nothing could fix the mess.
So – not only did I waste my good ingredients, I still could not get the thought of what it “should” taste like out of my head.
Enter Cheddar -Ale Soup. Hot, creamy, cheesy – and some sort of crunch. Rye croutons. Can you buy rye croutons?? Nah – let’s make them. First make the rye bread itself.
And so here’s today’s recipe…rye bread. This is the long way around to the soup recipe…(coming soon)
Let the yeast soak in the water for a few minutes to start working.
Stir all of the ingredients together to form a dough – and then start adding in your flour.
I found that a lot of the recipes for rye bread also call for coffee or cocoa. I skipped those all together.
When I’m looking for a recipe I usually dig into my cookbooks and find 3 or 4 recipes and combine them. A little here and a little there and then a little of my own.
Once the dough is formed, sprinkle the seeds in the dough.
Cover with a little bit of olive oil so the dough doesn’t dry out while it raises.
Let it double in a warm spot.
My loaves ended up being 2 totally different sizes. Ah well.
Let raise until doubled again. It took mine about a half an hour.
The one to the right had an egg wash right before baking. The left one was left with no wash before baking – and had a schmear of butter on top when it was hot out of the oven.
Golden brown and ready to eat!
- ½ cup warm water
- 1 rounded T yeast
- 2 T sucanat
- 2 T molasses
- 2 tsp salt
- 2 T caraway seeds
- 1 cup warm milk
- 2 T lard or olive oil
- 1½ cups organic rye flour
- 2½ cups organic unbleached white flour
- Sprinkle yeast on warm water and let sit for 10 minutes.
- Warm milk and add in lard to let melt.
- Mix rye flour, sucanat, salt, molasses together.
- Add in yeast mixture and milk mixture.
- Mix together.
- Slowly add in white flour and knead - adding flour as you go.
- Form into a ball and cover with a little olive oil.
- Let raise until doubled - about an hour.
- Make into 2 loaves and let raise again.
- Bake at 350 for 35-45 minutes.