Cooking with Children

For all my talk about doing better on the blogging thing, I still missed yesterday.

But then, I didn’t really have access to a computer and time at the same moment, so there’s that…

Anyway, the bread was a huge success–to the point where we’re going to make some more today–the batch wasn’t big enough to satisfy me, my sister’s family, and still have enough to share with my sister’s neighbor from Winnipeg.

The whole rye berries–well, cracked would have been better, but oh well.

G had a lot of fun “helping” make bread, even when I wouldn’t let him stand on the counter any more.  Even though he’s a confirmed carnivore–no  superfluous starch products for that kid!  He was excited to taste it, and even more excited to make some more today.

So, here’s the recipe with my adjustments, and what I’m planning to do today:

Winnipeg Rye Bread:  The Cori Version

1/3 c rye berries

1/3 c water

Soak the rye in the water until it is absorbed (I honestly don’t know how long this took.  Somewhere between one and three hours.  I’m upping this to 2/3 c for today’s batch)

3/4 c milk

1 c water

1 tsp salt

1/4 c packed brown sugar

1 egg

3 Tbs butter

4 Tbs gluten

1 3/4 Tbs active dry yeast

Mix together until blended

1/3 c rye four (’cause I have a bunch that needs to be used)

4ish cups flour

Starting with the rye, slowly add the flour until the dough comes together.  Knead.  Let rise until doubled, about 1 hour.  Punch down, let double again.  Form into two loaves, place on a baking sheet, and let rest for 10 minutes.  Bake at 350º f for 30 minutes.

I decided yesterday that I need to talk to G when I’m hesitant about going to church–except his ward starts before mine, so I can’t just call him…

However, upon finding out that I didn’t make it to church yesterday, he told me “You need to go to church.  You have lots of friends at church.  Like Aunt Cori, and pickles, and cinnamon toast, and Jesus, and fish, and dogs…”

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