Ok, so one of the first things you learn in how-to-have-a-pretty-blog-people-actually-read school (that isn’t a real thing, FYI) is that you do not go long periods of time without posting. And if you should ever do such a terrible thing as go a long period of time without posting, you do not mention it. Ever. No apologies, no half-hearted attempts to make light of your absence.
I’m totally breaking those rules today. But I have a good reason! The past few months have been spent sleeping, dry heaving, snacking on cheese and frozen blackberries, and crying over spiders.
From facebook: “We have so much fun with these two turkeys we decided to add a third!”
The only baking I’ve been doing is for Baby #3! He/she should be joining the outside world sometime in mid-May 2013. David is very excited, the boys have no clue what we’re talking about, and I’m just glad to finally be joining the land of the living; I’m so thrilled to be in the second trimester!
I’m finally starting to feel like myself again, so I made some bread. I can see this Russian Rye Bread is going to be a staple this winter. It’s perfect to serve with all kinds of soups, and I can’t even tell you what completely perfect grilled cheese it makes. Fresh from the oven it’s great, but it’s even better a few days old.
The ingredient list is a bit long, but it’s super simple to mix up. I did it by hand in under 15 minutes, including a good kneading. If you start by 4pm, as I did, you can still have it ready in time for supper.
Russian Rye Bread
2 1/4 t. yeast
1 1/4 C. warm water
2 T. molasses
2 T. apple cider vinegar
2 T. softened butter
1 T. cocoa
1/2 T. espresso powder
1 C. rye flour
1/2 C. all-purpose flour (It really does need this little bit of white flour!)
2-2 1/2 C. whole wheat flour
1/2 C. wheat germ
1 heaping T. caraway seeds
1/2 T. salt
1. In a large bowl stir together warm water, yeast, and molasses. Let stand for 5 minutes until foamy.
2. Stir in the vinegar, butter, cocoa, espresso powder, rye flour, and all-purpose flour. Beat with a wooden spoon until well blended.
3. Add the wheat germ, caraway seeds, salt and 2 C. whole wheat flour. Stir together until it forms a soft dough.
4. Turn out onto a well-floured counter and knead for a few minutes until springy. Sparingly add additional wheat flour to keep the dough from sticking to your hands or the counter.
5. Place in a greased bowl, turning once to coat the dough with oil. Cover with a damp towel and place in a warm place until doubled in bulk – about an hour.
6. Grease a large baking sheet or line with parchment paper. Using greased hands punch down dough, then shape into a large, round loaf. Place on baking sheet, cover with a damp towel, and let rise in a warm place until not quite doubled (about 30 minutes).
7. Preheat oven to 350 degrees. Bake bread for 45-55 minutes, until bread sounds hollow when knocked. Let cool, then slice thinly and serve.
Notes: It looks like a basic brown bread, but the flavor is really complex. We love this bread for sandwiches, and especially with potato-sausage soup.
Yield: 1 large loaf
Adapted from an internet source which I cannot for the life of me find:( If you have seen a recipe like this on a blog, please let me know!