Thursday, January 29, 2015

Friday's Breakfast Is Loving & Giving


We have a breakfast schedule here:

  • Monday is Levi's turn
  • Tuesday is Micah's
  • Wednesday is Tabitha's
  • Thursday is Rebekah's
  • And every other day gets argued over by Bep, Abby & Asa for the privilege of making breakfast.  :)
     The little girls wanted to make fry pies, so we did that this evening. It was a community effort and went by quickly. Even Maggie "helped" and no, I didn't mind at all. It reminded me of years ago when I let the older ones dump cornstarch on the wood floors to "ice skate" on. Time sure flies. 

     We used our own Old Fashioned Peach Jam as the filling and fried them in lard. Abby sprinkled the powdered sugar on them after she transferred each to the cookie sheet. In the morning we'll warm them up and then breakfast is served. Perfection!

Tuesday, January 6, 2015

Rye Bread For Haters

     I loathe rye bread, it's right up there with store bought whole wheat bread for unpalatability. However, as with many things made at home, I love my own rye bread. If you're a rye bread lover, this recipe probably isn't for you, but if you think you're no fan of rye then give this a try.

     Begin by grinding some rye berries until you have a cup and a half (more or less) of fine rye flour. Mix in a half cup of plain Greek yogurt (or buttermilk if you'd prefer) and as much warm water as needed to form a thick dough. Allow to rest overnight at room temperature. For the specifics of soaking grains see this.

     The next morning in a separate bowl combine 1/2 cup warm water, 1T molasses and 2T yeast. Let rest until bubbly. Combine with 1t salt and soaked rye (which may look grayish on top, this is fine) and a pat or two or three of butter, coconut oil, olive oil, mayo, applesauce, or whatever. Begin adding white flour until dough reaches proper consistency. Allow to rise until doubled. Punch down and form into 2 round loaves, cut 2 deep slits in the top.

     Micah made me 2 round cardboard bread "molds", they're approximately 5" high and 5" across, I line them with parchment paper and place them on a greased cookie sheet. Then gently place the loaves inside.

     Allow to double again in size and then bake in a 350-375 degree oven. Dust with flour after baking. We'll finish off both loaves tonight with sausage links, sharp cheddar and fruit. Yummy homemade goodness at its best!

     As you can see, the only real difference between mine and other rye recipes (other than the soaking step) is that my recipe lacks caraway seeds. It is solely the caraway seeds that account for the yuckiness factor in traditional rye bread. Now you know.  :)