Friday, April 8, 2011

Rye Bread and Spreads

2 packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
1/4 cup molasses
2 tablespoons butter
3 1/4 cups rye flour
2 1/2 cups bread flour
2 tablespoons seeds (caraway, sesame, poppy, ect) optional
Dissolve yeast in warm water.
In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
Cover dough and let rise 1 to 1 1/2 hours or until double.
Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Optional: brush with milk and sprinkle with seeds.
Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Soft Cheese Spread
8oz Small Curd Cottage Cheese
8oz Cream Cheese, softened
1 tablespoon White Wine Vinegar
1 teaspoon Rose Water
½ teaspoon salt
¼ teaspoon black pepper

Cream the cheeses until smooth.  Mix in remaining ingredients.

Cover and chill for at least an hour before serving.

Honey Butter

½ cup butter
2 tablespoons honey

Cream the butter.  Mix in honey.  Serve at room temperature.

Onion Relish

2 sweet onions
2 leeks
1 tablespoon prepared mustard
½ cup cider vinegar
½ cup water
¼ cup honey

Finely chop the onions and leeks.  Mix together with the mustard

Mix vinegar, water and honey.  Add to onions and refrigerate several hours before serving.  

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