Saturday, March 28, 2020

Rye Bread #3

I've been out of rye bread for a little while now, and finally broke down and made some this week.  I have to say that this is the best tasting bread I've made in a long time that wasn't sourdough based.  
It had a lovely tang to it, and maybe next time I might even up the vinegar from 2 tablespoons to 3.  However, this is more than acceptable for right now.  I didn't get any pictures of the process of mixing, but did take pictures of the finished product. 

Just before wrapping the whole loaf in foil.
Rye Bread

Sliced and ready for taste testing.
Rye Bread
The whole loaf sliced and ready to be wrapped and placed in the freezer for future meals.
Rye Bread

Rye Bread #3

Yield: 1 loaf, large loaf pan 16x4x4 = 60+ thin slices
Prep time: 1 H & 30 MCook time: 1 H & 15 MTotal time: 2 H & 45 M
This is a fairly quick an d easy rye bread which can be enjoyed within hours of baking.


  • 250 g chopped rye (8.8 oz)
  • 750 g dark rye flour (26.5 oz)
  • 325 g bread flour (11.5 oz)
  • 25 oz. Warm water (110 degrees)
  • 7 g active dry yeast (2 1/2 teaspoons)
  • Buttermilk (about 10 fluid oz)
  • 4 tablespoons dark syrup
  • 1 1/2 tablespoon sea salt
  • 1 tsp. Instant yeast
  • 2 tablespoons white vinegar
  • 1/2 tsp. sugar
  • Optional: I choose not to add any
  • 50 g sunflower seeds (1.8 oz)
  • 50 g flax seeds (1.8 oz)
  • 50 g sesame seeds (1.8 oz)


How to cook Rye Bread #3

  1. Spray bread pan with baking spray, set aside. I used a Danish size 18 x 4 x 4 inch pan.
  2. Take a small amount of the warm water, maybe 1/2 cup, place it into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Add the 1/2 tsp. Sugar, and sprinkle active dry yeast over water, give it a little stir and allow to sit for 5-10 minutes or until it blooms a little.
  3. To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add the chopped rye, then add the bread flour and dark rye flour in 1/3 increments, add the additional instant yeast during this process, you don't need to add it to the other yeast, just mix into the flour, scraping down sides as you go along. Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6-10 minutes.
  4. Scrape down sides of bowl, cover with a clean, dry tea towel and place in a warm location to rise for 2 hours, then place the dough into the prepared bread pan and cover. Place back into warm location, cover with tea towel and allow to rise to the rim of the bread pan, approx 30-50 minutes. Before baking, pierce the dough with a thin skewer 15-20 times. (I use a meat fork for this) Brush the top of dough with a melted butter/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, you can place a loose piece of foil over pan and finish the baking. Remove the pan from the oven, and brush the top again with a little melted butter/water mixture. Then, tip the bread out of the pan onto a piece of aluminum foil, that is large enough to wrap the bread. Wrap well, and let cool completely before slicing. This keeps the bread from developing a thick crust which is very hard to cut through. Slice and use as you wish.
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Friday, March 27, 2020

More bread ideas...

The other day I shared a few ideas on making your own homemade bread, whether it's using yeast or making quick breads.

I love making yeast breads, and keep yeast on hand at all times.  I make my No Knead bread on a regular basis. 

And being Danish I also love my rye bread.   I've tried several methods of making it, and for the most part they're all great.

I love the 'sour' taste I get when I manage to make a good sourdough starter, but if push comes to shove, or rather, I'm not willing to wait for 5 days before I can bake a new loaf, well, I play with the recipes I have.

I make a  No-Knead Rye Bread, it does taste good.  Best of all, it can be ready to eat the next day.  No Knead Rye Bread

However, you may not like Rye Bread, and that's OK, so I have a couple more ideas to throw your way. 

We love going to Schlotzky's when we can find one, when traveling.  The closest one to us now is over 200 miles away, but I learned how to make a Schlotzky Sourdough bun and sandwich awhile back.    You don't have to make it an copycat 'Original', unless of course you want to, but here's how to make the bun at the very least. 
These do make a great base for a sandwich, and are a little more special than a regular bun. 

 Fill them with whatever kinds of lunch meat you have available. 

Or if you just want a quick breakfast biscuit, and have a little ham hanging around you need to use up, try these Breakfast Biscuits out.  They're great for stretching a little ham, but taste amazing as well. I used my Master Mix for these as well.    

Just a couple more ideas, to not only stretch what you currently have in the kitchen/pantry but also a few ideas to make that you may never have tried before.  

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Wednesday, March 25, 2020

Master Mix - revisited.

I've never quite gotten into the whole 'Bisquik' thing.
In fact I was in my 20's and married before I ever bought any.

However, I used to make up some Master Mix and kept it in a nice sturdy Tupperware container and used it for a few recipes.

And then somehow I stopped making it, and keeping it on hand, and lost the recipe.   Well, as luck would have it, I kept the cookbook from my high school Home Ec class, and found the recipe tucked away inside with some hand written modifications.

Back in high school we had Home EC, and I, along with many others received a great little cookbook put out by the B.C. Sugar refining Co. It contained a lot of easy to make recipes, and this is one of them.

I had made a half recipe of it, but used it up in short order.  I wanted to share the basic recipe here again, along with a couple of ideas on how to use it.
Baked Chocolate Pudding for #BakingBloggers

  Including one of my all time favorite desserts, a warm baked chocolate pudding with its own sauce. 
Baked Chocolate Pudding for #BakingBloggers
I did blog about it once before, but here is the basic recipe along with how to make the Hot Chocolate Pudding with Sauce.

Master Mix

Yield: 13 cups
Prep time: 10 MCook time: Total time: 10 M
This is a great mix to have on hand, to make all kinds of quick baked goods, from Coffee Cake to Dessert


  • 1/2 cup powdered milk
  • 9 cups flour
  • 1/3 cup baking powder
  • 1 Tbsp. salt
  • 1 tsp. Cream of Tartar
  • 1/4 cup Sugar
  • 2 C. Shortening


How to cook Master Mix

  1. Sift all dry ingredients together.
  2. Cut in shortening until the mix resembles cornmeal.
  3. Store in covered container at room temperature or store in freezer if not using within a short period of time.
  4. To measure, pile lightly into a cup and level with a knife or spatula
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I used some of the mix to make one of my all time favorite recipes for dessert.  This ranks right up there, just under Bread Pudding as a favorite, at least in my book.

As this bakes it creates its own sauce.  Serve with a dollop of whipped cream or some ice cream or even a drizzle of heavy cream.  It's all good.  

Baked Chocolate Pudding- made with Master Mix

Yield: Makes a 6"x8" pan
Prep time: 5 MCook time: 40 MTotal time: 45 M
This is a quick and easy dessert to mix up and serve. Mix it together, pop it in the oven when you begin dinner and you will have a hot, delicious chocolate dessert by the time you finish eating.


  • 1 cup. Master Mix
  • 1/3 cup Sugar
  • 4 tsp. Cocoa powder- use either milk or dark chocolate
  • 1/2 cup Nuts - walnuts go well here, but pecans work as well.
  • 1/4 tsp. Cinnamon
  • 1/2 cup Brown Sugar
  • 3 Tbsp. Cocoa Powder
  • 1 1/4 cup water


How to cook Baked Chocolate Pudding- made with Master Mix

  1. Preheat oven to 350 degrees and grease a 6 x8 inch pan.
  2. Stir sugar, cocoa, cinnamon and nuts into the cup of Master Mix.
  3. Stir in the milk and mix well for at least three minutes.
  4. Spread into a greased pan.
  5. Set aside while you make the topping.
  1. Mix the cocoa powder, sugar and water and bring to a boil.  Carefully pour over the mix in the pan.  
  2. Bake and serve it with the sauce that forms underneath the cake. 
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I'll share how to make the best baked Donut Muffins using Master Mix later on.

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Tuesday, March 24, 2020

Home made Breads - Quick and Yeast

This is a trying time for many in this country and worldwide as well.    We're not able to buy the bread we like in the stores, because there simply isn't any to be found. 

I've baked bread for years, mostly because I enjoy hot, fresh bread slathered with butter, and for myself, I don't eat store bought bread often.
I will indulge myself by buying Hoagie Rolls, but other than that, I really do prefer home made bread.  I like the taste, I like the texture and I like knowing what is in them.

I thought I'd share some links to some of my favorite breads that I do make from time to time.  

Top of the list is my No-Knead Bread.  This takes a little time, mostly resting the dough, either overnight or for several hours during the day.  Bake it in a Dutch Oven, and you end up with a lovely crusty bread, that is full of flavor.  I love making it and bringing it with me to gatherings. 

You can use it as a base for Blooming Onion Bread.   Just in case, you don't eat the whole loaf at once, or you made an extra loaf just for this.  I used the No-Knead bread as a base. Blooming Onion Bread

You can also bake a sourdough based bread, and make it into a Foccacia , like this Sourdough Foccacia I made last year.  You can however use the Sourdough starter to bake bread as well. Just sayin...Sourdough Focaccia

But you may not have any yeast available, or some inconsiderate person took all the yeast at the store, however, you can still make a quick bread to accompany your meal. 
Personally I love Scones and Irish Soda Bread Irish Soda Breadand will happily eat them all day long.   I do play with my food as well. and have come up with a few variations on Scones.  These Ploughman's Scones make for a hearty lunch or dinner. And best of all, you can use up those bits and pieces of ham, cheese, apples, chutney to fill them.  I made some Lavender and Lemon Scones awhile back, Lavender and Lemon Sconesand they were perfect to eat alongside a lovely cup of tea. 

Or if you just want plain Scones, try out my Everyday Tea Time Scones.  Scones
You can use so many different seasonings or flavors with Scones.  Just make them to your taste.  

I'll share a few more recipes in the next day or so.

We're all in this together, and we will make it through. 

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Saturday, March 21, 2020

Spring Greens Soup with Mushrooms for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and the theme this month is Spring Greens.    Our hostess this month is April from Veggies First, Then Dessert

I had this great idea, knowing this was coming up in March, that I would get some seeds, plant some greens and harvest them.
Life got in the way, tripped me up and I never got the seeds planted. I'm saving them now for the fall when it cools down in this part of the world.
However, I had made a trip to Trader Joe's, and had found a package of greens called Power Greens and that got the brain going.   I wanted to combine them with some mushrooms and this is the soup I came up with.

For starters I pulled out some of my frozen home made chicken stock, and while it was heating up, I sauteed some mushrooms, then when they'd cooked, I chopped some up and added them all to the stock.
While it simmered, I washed the Power Greens, which were a combo of Kale, Spinach, Chard, Collard Greens, Misuma and Frisee,  added it to the mushrooms and stock. 
Spring Greens Soup
Let it cook for just a couple of minutes and tasted it.   Well, it tasted good, but was missing, something.  So I added some Sweet Soy Sauce, a little Sesame Oil and dumped in some Maifun (Rice Sticks), cause it just seemed like it would go in.  Tasted it again, and approved the flavour.    I then ladled out the soup.  The greens were so tender, they didn't need to be cooked long.  The noodles and mushrooms added some 'heft' to the soup, I didn't even miss the meat. 
Spring Greens Soup

I think this could also be made with a good vegetable stock, and make it totally vegetarian, almost vegan in fact.

There is no real recipe to this, apart from adding the seasonings to your taste.  But if you need one, here it is.

Spring Greens Soup with Mushrooms

Yield: 2
Prep time: 5 MCook time: 15 MTotal time: 20 M
This is a light soup, that is perfect for using the first spring veggies


  • 4 cups Stock, either Chicken or Vegetable
  • 8 oz. Mushrooms, sliced and sauteed
  • 1 package Spring Greens
  • 1/3 package Rice Noodles
  • 1-2 tablespoon Sweet Soy Sauce
  • 1 tsp. Sesame Seed Oil


How to cook Spring Greens Soup with Mushrooms

  1. Saute mushrooms, add to stock, let come to a boil, then add the spring greens.  Turn heat down, add noodles, and the seasonings.  Turn heat off, and let sit for 5-10 minutes, then serve.
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