A Rye for All Seasons

You’re not alone if shortening days and a chill in the air inspire a little olfactory redecoration as you fill the house with aromas of simmering soup and baking bread. If you love rye bread, you know that good rye bread is hard to find. Most supermarket versions can hardly be called “hearty” and don’t have the tang, chewiness and fragrance of old fashioned rye. So make your own, the Easy Artisan way!  Like all Easy Artisan mixes, you just add hot water, let rise and bake. The flavor secret of Easy Artisan Old World Rye is the alchemy of real sourdough culture combined with the highest quality grains. Rye is a relatively exotic grain, accounting for only 1.5% of all the cereals cultivated worldwide, which is a shame because it is higher in protein, phosphorus, iron and potassium than wheat, and is also a good source of zinc, copper and selenium.

Easy Artisan Old World Rye does not contain caraway, in deference to those of you who detest it. That’s just one of those love/hate mysteries of the palate, like cilantro, or durians. Poor caraway haters miss out on a wealth of traditional benefits. As a traditional medicine it is said to aid digestion, freshen breath, soothe sore throats and calm nerves… and it has an ancient reputation for efficacy in love potions that enhance allure and attract mates.

SEEDED RYE BREAD

One package Easy Artisan Old World Rye Bread Mix

1-2 tbs caraway seed (dill or fennel seeds are also good) and coarse salt to taste

Make bread according to package directions, adding seeds to dry mix before adding water, or sprinkling seeds and a little salt on top before baking. Or both if you love caraway!

Rye breads are especially satisfying in the cooler seasons, but RYE FLATBREAD with cheese or smoked salmon is perfect any time of the year. Mix Easy Artisan Old World Rye according to package directions and spread thinly on a well oiled cookie sheet (or use parchment or a silicone mat) with lightly dampened hands. For caraway lovers – sprinkle with caraway. Bake at 425 degrees for 10-20 minutes, depending on degree of crispness you desire. Cut into flatbreads with kitchen scissors, or crack into pieces if baked until crispy.

This entry was posted in Beautiful Breads and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>