A very odd thing has happened. Upon going back to school, and being asked to think all day long, I all of a sudden don’t have anything on my mind worth blogging about. Unless, you know, y’all want to hear how I applied what I learned in my art history class this week to the little toy my nephew brought home from a friend’s birthday party.
So, I’m sorry I’ve been slacking on my blogging duties. I will do better, I promise.
And now, on to the post.
If you ever find yourself in the Prairie Provences of Canada, first of all, I’m deeply sorry. (I say this as someone who loves the cities of Winnipeg and Saskatoon, and would move to either place in a heartbeat. I just don’t particularly want to vacation there.) Secondly, get yourself to a local bakery that sells a delectable treat known as Winnipeg rye bread.
Winnipeg rye is lighter than regular rye bread, and doesn’t contain the spicy caraway seeds, but it’s still hardier and tastier than white bread.
Once I set my mind to finding a recipe for Winnipeg rye, it didn’t take long (like this one, posted at food.com). I didn’t take the time to compare the half-dozen or so recipes that I’ve found online, but I did think it was interesting that they were all “converted for bread-maker use”.
Having found a recipe, I began my search for ingredients–namely cracked rye and gluten. Granted, this wasn’t a very active search, more of looking for specialty flours whenever I was at a new grocery store.
Last week, while doing my grocery shopping, I discovered rye flour in the bulk bins of a newish store that I’m still trying to decide if I like. Because it had been a while since I had last looked at the recipe, I figured rye bread needs rye flour. After working myself into a tizzy at the prospect of making my favorite bread, I pulled up the recipe to discover–no, not rye flour, cracked rye.
So, never mind the past six years that I’ve been without Winnipeg rye, I decided that I MUST find cracked rye as soon as possible.
In talking to my sister earlier this week, she commented that it had been too long since we had seen each other (a whole week and a half!) and she thought I needed to come up. I agreed, and headed up to her house after school this morning. After abandoning G to the care of the Brother-in-law, (alas, he didn’t think that he could take both boys and still help his father with the project they were working on) we loaded the baby in the car and went on a wild goose chase across the Salt Lake Valley to find cracked rye.
Long story short–we didn’t find the cracked variety, but I did manage to get whole rye berries. I also discovered that ‘miller‘ is not a viable career option for me.
Especially, you know, when trying to mill the seeds of my biggest allergenic foe. It’s been two hours since we put away Sis’s wheat grinder, and the tightness in my lungs is just beginning to loosen up.
And I still didn’t manage to crack the rye. So, I’m going to try it with my non-cracked but slightly scratched rye.
After church tomorrow, I’m going back to Sis’s house, mostly because she wanted to be involved in my bread project. Which is fine, because it means that I’m not the one who has to clean the kitchen in preparation–although I better mention that I’m planning on cleaning up afterwards, if for no other reason than to keep Mom from getting mad at me.
I really do intend to do the clean-up tomorrow. Really.
So, if things turn out, expect to see the un-converted bread maker recipe tomorrow. And, if it doesn’t turn out, I’m sure I’ll have a good story then, too.
- The flour used in baking recipes determines the texture of the final product (seattletimes.nwsource.com)
- What is Pumpernickel Bread? (brainz.org)