I have to bring back the rye bread I love when I visit my sibs, and since I don't get up there that often, it can be years in between me getting my teeth into a slice of the rye bread I need.
Along the way I've been experimenting with making my own, and sometimes it's been pretty good, but still, just not quite right. But I eat it anyway. I've posted here a recipe I made a couple of years ago, and while good, it's pretty labour intensive.
Then, while mixing up a batch of my No-Knead bread, I got an idea.
More of a flash of, 'gee I wonder what would happen if?'
And guess what? It worked, so well, I'm now ready to smack myself for not thinking of it before.
I made some No-Knead Rye Bread.
Just substituted 2 cups of rye flour for 2 cups of bread flour, added some plain Greek Yoghurt and VOILA!!!!!!!
Rye Bread, that not only looked and smelled like Rye Bread, but tasted amazing.
And it was so easy.
Remove hot pot from the oven and drop in the dough. I love to leave the bread on parchment paper, it's so much easier to get the loaf out of the pot after it's done.
And if you can wait that long, and I did wait cause I had an appointment 15 minutes after taking the bread out of the oven that I had to get to, wait until it is cool before cutting it.
As much as I like bread, I wouldn't be able to eat the whole thing before it went mouldy, so it gets to stay in the freezer until I'm ready for it.
So it's two words, sheesh.
But I still have a nice bottle of Aquavit in the freezer and it goes so well with Pickled Herring and Rye Bread and Tilsit or Port Salut Cheese...