Posts tagged Rye

Sprouted Buckwheat Sourdough

After a few minutes shy of finishing my typical hand mix, I looked down at the dark dough oozing between my fingers and thought to myself: “Wow, this looks and smells remarkably wonderful.”

When working again and again with bread dough, you come to expect a certain color palette: deep reds, nut-browns, soft tans, milky whites, and every possible shade therein—for the most part, this palette neatly defines your bread baking world. Even when changing to freshly milled flour or a new type of grain you can usually be assured the color will be along that spectrum. Not so with whole grain buckwheat. Just a small percentage of the milled, dark and menacing grain-like seed transformed the entire dough to something more like itself: a stunning dark gray, almost black, hue. The earthy aroma surfaced memories of fresh cut soba noodles I had in a modest but astounding restaurant in Japan.

Continue reading

Rye Sourdough and Smørrebrød

It’s been cold here in New Mexico, like really, really cold. When it’s ten degrees Fahrenheit outside you only want to do one of a few things: 1) have a cup of hot coffee and light the fireplace, 2) make a big bowl of homemade minestrone with a nice crunchy slice of sourdough bread, or 3) go outside for approximately 2 minutes while the dog runs through the snow, be thankful for a warm home, and promptly return indoors. Don’t get me wrong, I love snowboarding (and we have excellent snowboarding nearby), snowshoeing, and dog walks with 3-plus jackets on, but a day inside with hot coffee and comfort food is a wonderful thing.

The cold weather had me motivated to look at traditional foods made in colder regions, and thus my recent acquisition of The Nordic Cookbook by Magnus Nilsson (in case you’re wondering, yes, I have more baking and cookbooks than I know what to do with. There’s something amazing about cookbooks: they instantly transport you to the kitchen of another cook and are filled with endless potential for exquisite new food). When they say it’s a tome they are not exaggerating. Upon opening I immediately paged to the section titled smørrebrød, which literally translates to “butter and bread”, but represents the daily ritual of “open sandwiches” in Nordic cultures. Placed on a slice of rugbrød, or sourdough rye bread, these open sandwiches are miniature works of art with delicately placed meats, cheeses, butter, vegetables, pickles and greens. One can easily get lost in the research of smörgås, as the Swedish call them, there are endless variations with a myriad of delicious ingredients. Continue reading