Dough: Raisin Rye

This is a hearty but sweet rye bread. I am really enjoying Bernard Clayton's 'New Complete Book of Breads'. I think it was the best $3.99 that I've spent lately!

Raisin Rye Bread
Sponge:
2 cup rye flour
2 teaspoons yeast
1 1/2 cup hot water
 Mix and let sit overnight.

Mix:
1/2 cup sultana raisins
1/2 cup dark raisins
1/3 cup brandy
Let sit for 30 minutes

Mix:
1 tablespoon molasses
1 tablespoon oil
1 teaspoon salt
1/2 cup warm water
add drained raisins

Add to sponge. Knead in 1 1/2 cup whole wheat flour and 1 1/2 cup all purpose flour. Knead until smooth. Rise one hour. Shape. Bake one hour.

Submitted to Yeastspotting

Tweet

Dough: Golden Raisin Loaf

While cinnamon raisin bread is pretty awesome, sometimes you just want a change. This loaf is light, sweet and full of raisins. A contrast to it's somewhat heavier, spiced cousin.

Sadly, this bread ended up a little (alright, who am I kidding - a LOT) over proofed, but whatevas it was still pretty tasty!

Golden Raisin Loaf - adopted from the Wooden Spoon

Proof:

2 cups warm water

2 tablespoons yeast

1/4 teaspoons ginger

Add

1/2 cup oil

1/2 cup sugar

3 1/2 cup AP flour

Stir in

1 cup sultan raisins (golden raisins would be a better fit here!)

Add

1 cup AP flour

Knead. Cover and let rise 1 hour. Shape into 2 loaf pans. Rise 45 minutes. Bake 350 for 40 minutes.

 

Tweet

Dough: Rye Bread with Sauerkraut

While the idea of rye and sauerkraut bread may seem odd, it is a lovely combination. I feel extra accomplished because this bread was made with homemade sauerkraut! The kraut adds moisture to this bread. It's reminiscent of my Onion Bread. This bread is adopted from the New Complete Book of Bread.

It is a quicker bread than most as there is a single rise - directly in the pans the bread will be baked in.

Rye Bread with Sauerkraut

Mix

1 cup All Purpose Flour

1/4 cup rye flour

4 teaspoons yeast

2 tablespoons sugar

1 tablespoon caraway seeds

1/4 teaspoon ginger

Beat in

1 1/4 cup hot water

2 tablespoons oil

Knead

1 cup sauerkraut (and juice)

1 3/4 cup rye flour

1 1/2 to 2 cups flour

Shape in loaf and place directly in pan. Rise 30 minutes. Bake at 350 for 40 minutes.

Submitted to Yeastspotting.



Tweet

Cooking from VeganMofo: Monkey Bread

I really want to like monkey bread and cinnamon buns, but I just don't. Ever time I read about them I think ... "Yum! That sounds so sticky, gooey, and delicious." However, every time I eat one I think ... "That was dry and boring!"

However, don't let that stop you from enjoying this recipe from Cloudy with a Chance of Meatballs!

My very last MoFo blog post will be link-fest of my favorite and most inspiring blog posts from the month!

Tweet

Dough: Swedish Caraway Bread

Swedish Caraway Bread. Isn't that a grand name for a bread? This bread almost lives up to the name.

I picked up a giant book of bread recipes from the second hand store a few weeks ago. It's called New Complete Book of Breads by Bernard Clayton. Once got home and started flipping through it, I realized that some pages were ripped out. This was a sign that a) the book sucks and the person who owned it ripped out the few good recipes and left crap or b) the book is full of excellent recipes and those that were ripped out became family favorites.

I'm inclined to believe that it's the latter, as I have tried 5 or 6 recipes from this book thus far and they've all turned out wonderful. I plan on collecting the missing recipes from a library copy of the book.

Swedish Caraway Bread
Mix
3/4 cup water
2 tablespoons sugar
zest of 1 orange
1 tablespoon margarine
1 t caraway

  Boil. Cool to lukewarm and add
2 1/4 teaspoon yeast

Knead in 1 cup flour. Let sit for 1 1/2 hours. Knead in 1 cup flour.
Shape. Rise 1 hour. Bake 1 hour at 350.

Notes:
Admittedly, I forgot to shape the loaf when I was supposed to. I realized at the 1 hour point and quickly shaped it. It wasn't that worse for wear!
The only reason this recipe doesn't get 5 stars is because the orange flavor is completely lost. It's quite yummy though!

Tweet

Dough: Spicy Rye Bread

Due to the nature of rye flour, making a pure rye bread is tricky. I have tried, unsuccessfully, several times to make a 100% rye loaf and for the state of my psyche, I've decided that a mixed loaf will have to do for now. But I will master the RYE!

This is a hearty, pleasantly spiced, simple and satisfying loaf of rye bread. It comes from Bernard Clayton's New Complete Book of Breads.

Mix together

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoon caraway seeds

2 tablespoons brown sugar

3 tablespoons molasses

1 3/4 cup warm water.

Add 2 tablespoons yeast. Then mix in 2 tablespoons oil.

Knead in

2 1/2 cup rye flour

3 cup all purpose flour

Rise for 2 hours. Shape. Rise for 30 minutes. Bake at 350 for 30 minutes.



Tweet

Dough: Fennel and Black Pepper Bread

The book this recipe is from is called 'Superfoods 300 Recipes for Foods that Heal Body and Mind'. This is a random book for me to own and the story of how I came to own it is pretty random as well. My husband and I went for a picnic on Toronto's Island and came across this semi-permanent structure that individuals had placed all their unwanted household and clothing items. It was a free community exchange of goods. This book was one of the items. I have yet to make anything else from this book, but this fennel and black pepper bread is wonderfully spicy! It would be perfect on a cold winter evening with a bowl of thick, soul-warming stew.

Mix
 1 tablespoon yeast
 1 teaspoon sugar
 1 cup warm water

Proof. Knead in
 1 3/4 cups AP flour
 2 tablespoon olive oil
 1 tablespoon fennel seeds
 1 tablespoon coarsely ground black pepper

Rise 1 hour and 30 minutes. Shape and place in greased loaf pans. Bake 375 for 35 minutes.

Tweet