Monday, November 7, 2011

Rye and Whole Wheat Bread

I love to bake bread and am particularly proud of this bread since it is such a healthy and tasty bread. Though it is not a 100% whole wheat bread I am slowly trying to take it in that direction by reducing the amount of bread flour I add. And because it has so much whole grain in it, a slice or two of this bread in the morning keeps me going for a long time.


1 cup rye flour
1 1/2 cup whole wheat flour ( I use white whole wheat from King Arthur)
3/4 cup bread flour (I used King Arthur)
2 tsp yeast
1 1/2 tbsp light molasses
1 1/2 tbsp honey
1 tbsp butter
1/2 cup boiling water
1/4 to 1/2 cup warm water ( I find it best to add 1/4 cup and then add as much of the water as I can while I knead without making the dough too sticky)
1/2 tsp salt
1/2 tsp of caraway seeds ( I did not have caraway seeds on hand and so skipped this)

Take 1/2 boiling water and add the honey, molasses and butter to it. Mix and let the butter melt. Now set aside and let the mixture come to lukewarm temperature.

Take 1/4 cup warm water in a separate container add the yeast to it. Mix and set aside. After a few minutes the water and yeast mixture should be a little frothy. Add this water and yeast mixture to the honey and molasses mixture and stir to combine.

Mix the whole wheat, bread flour, caraway seeds and salt in a container and add the liquids to the dry mixture. Stir to combine. After a wet mixture forms add the rye flour and start kneading. I spent about 15 minutes kneading this bread while slowly adding more water ( the other 1/4 cup). If the dough is too sticky add more bread flour but just a little at a time.

I am still experimenting with my kneading technique so it is still work in progress. But I did a simple stretch and fold for this bread and it seemed to work fine. However, I will probably get better results with some experimentation and research. But not to complicate it too much, knead till you get a smooth ball and then put the dough in a well oiled container , cover and let rise in a warm kitchen for about 1 1/2 to 2 hours till it doubles. Since this is a rather dense bread it will takes its own sweet time to rise.

After the rise punch the dough down, knead for a minute and put into an oiled loaf pan. Cover and let it rise again for about 1 1/2 to 2 hours.

Set the oven at 375 F and bake for 30 minutes. If you think the top is browning too much for you cover the bread with foil and bake.

This taste delicious with butter or peanut butter and marmalade.

Corn and Fire Roasted Poblano Soup

This soup was a revelation. It was just one of those things that I put together after googling what I had in my fridge. This is a simple soup and a little different from the other corn soups out there. But it packs a punch.


1 onion finely diced
3 to 4 cloves garlic chopped fine
1 pack frozen corn kernels (use fresh if you can)
4 cups milk
3 poblano peppers ( 2 if you like it milder)
32 oz vegetable broth broth
1 tbs butter ( just enough to cook the onions)
salt and pepper to taste

Roast the poblano peppers over a flame. When they are blackened completely put them in an air tight container and close the lid. The steam from the poblano peppers helps loosen the charred skin from the pepper. After 15 minutes or so open the containers and remove the charred parts from the poblano peppers. Chop the peppers into a fine dice.

Defrost the corn kernels and put them into a blender along with the milk. Blend thoroughly

Melt the butter in a large saucepan and add the chopped onion. Stir and cook till they start becoming translucent and then add the garlic. Cook this for 2 to 3 more minutes. Add the corn and milk mixture to this pot along with the broth. Add the chopped poblano peppers. Cook this mixture on a medium flame for about 30 or more minutes till you the corn is cooked and you get a thicker creamy consistency. Add salt and pepper to taste. Since we use a lot of broth in this soup it is best to add the salt in the end so we can control the total amount of salt in the soup.

This soup definitely taste better on the second day. The poblano peppers need some time to really permeate through the soup. But when they do this is a very satisfying and very rich tasting soup. Perfect for this chilly weather we have been having.

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