Chocolate Rye Cookies

Chocolate Rye Cookies

Makes: 24 cookies
Takes: 10 minutes
Bakes: 13 minutes

100g unsalted butter
100g brown sugar
75g white sugar
1 large egg
175g rye flour (Hodgson’s)
150g chocolate chips (Ghirardelli milk chocolate chips)
100g chopped pecans or walnuts
1/2 tsp salt (Kosher)

  1. Preheat oven to 350 F.
  2. Cream butter and sugars in kitchenaid.
  3. Add egg. Mix.
  4. Add flour and salt. Mix.
  5. Add chocolate and nuts. Mix.
  6. Use 1.5 in cookie scoop to make balls. Place on cookie sheet lined with silpat. I got a dozen cookies on the cookie sheet.
  7. Bake for 13 minutes, the sides of the cookie will be brown, the tops lightly golden, but they will NOT looked cooked. These cookies do NOT spread. When you take them out of the oven, they will look EXACTLY the way they did (shape-wise) as when you put them in. All in all, these are very ugly cookies. But, they taste great!
  8. Right out of the oven, let the cookies rest on the silpat for a minute. Then just pick up the silpat and set it on a cooling rack to cool all the rest of the way.
  9. For the second batch, I use a second silpat.
  10. Enjoy with a tall glass of milk!

NOTE: Using a kitchen scale, this is a one bowl recipe. Yay, no clean up! 🙂

Raisin Pecan Rye Bread

BIGA:

1/8 tsp yeast
1 c all purpose flour
1/3 c water

DOUGH:

1.5 tsp salt
3 tbsp brown sugar
1 c rye flour
1 c all purpose flour
3/4 c water
2 tsp yeast
2 tbsp butter
1/2 c chopped pecans
1 c chopped raisins

DIRECTIONS:

BIGA:

  1. Mix well. It is a stiff dough.
  2. LET RISE overnight.

DOUGH:

  1. Next day, mix biga with all the dough ingredients (except the pecans and raisins).
  2. LET RISE 1 hour.
  3. Deflate. Knead in pecan and raisins.
  4. LET RISE 1 hour.
  5. Preheat oven to 350 F.
  6. Bake 25 min.
  7. Tent with aluminum foil. Bake 15 min.
  8. Interior should read 190 F with bread thermometer.
  9. Remove bread from oven and let cool on rack.
  10. Enjoy!

Mustard Rye Muffins

http://www.foodnetwork.com/recipes/nigella-lawson/welsh-rarebit-muffins-recipe.html

Ingredients
For the muffins:
1 1/2 cups self-rising flour
1/3 cup rye flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon English mustard powder
Generous 1/2 cup grated sharp Cheddar
6 tablespoons vegetable oil
1/2 cup plus 2 tablespoons plain whole-milk yogurt (or greek yogurt)
1/2 cup whole milk
1 egg
2 tablespoons Worcestershire sauce
For the topping:
2 tablespoons grated sharp Cheddar

Worcestershire sauce, for garnish

Special equipment: 12-cup muffin pan lined with 12 paper baking cups

Directions:

Preheat the oven to 400 degrees F.

Mix the flours, baking powder, baking soda, salt, mustard powder and cheese in a large bowl with a fork. In a large measuring cup, beat together the remaining ingredients. Pour into dry ingredients, mixing lightly with your fork, remember that good muffins are made from lumpy batter.

Pour into muffin cups and cook for 20 minutes, then quickly take them out of the oven and put a little cheese and sprinkling of Worcestershire sauce on each one. Put them back in the oven for another 5 minutes, and then put the muffins on a baking sheet to cool. Eat them while they are still warm but not hot.

Rye Bread

Rose Levy Beranbaum

http://thebakersguide.com/deli-rye-bread-2

Ingredients for sponge:

¾ cup (4 oz, 117 grams) unbleached bread flour
¾ cup (3.3 oz, 95 grams) rye flour
½ tsp. (1.6 grams) instant yeast
1 ½ TB (0.6 oz, 18.7 grams) sugar
½ TB (10.5 grams) barley malt syrup or honey
1 ½ cups (12.5 oz, 354 grams) water at room temperature
Combine all of the ingredients into a bowl and stir until very smooth, about 2 minutes. This will incorporate air into the mix which will help to feed the yeast. Scrape down the sides of the bowl and set aside while you prepare the next step.

Ingredients for flour mixture:

2 ¼ cups (12 oz, 351 grams) unbleached bread flour
½ plus 1/8 tsp. (2 grams) instant yeast
1 TB (0.25 oz, 7 grams) caraway seeds fine ground in a coffee mill
1 TB (0.25 oz, 7 grams) caraway seeds whole (optional)
½ TB (0.3 oz, 10.5 grams) salt
½ TB (0.25 oz, 6.7 grams) vegetable oil
Extra rye flour for dusting
Procedure

Combine all the ingredients except for the oil and sprinkle over the top of the sponge. Cover the bowl with plastic wrap and all it to sit at room temperature for 1-4 hours at room temperature. I always let it sit for 2 hours. When you let it sit for a longer period of time you get a stronger acidic back note to your finished loaf. I also like to measure out the oil and place it right next to the bowl, so I don’t forget to add it later.
After the sponge has been left to ferment for the desired amount of time I add the oil and mix the dough into a rough mass. Cover again with plastic wrap and let it rest or autolyze for 20 minutes so that it will be easier to knead later.
Knead the dough by hand, stand mixer or food processor. Food processor is my method of choice for this dough because it is so quick and efficient, but you can choose which ever method you prefer. To knead by hand, turn your dough out onto a very lightly floured counter. Knead by hand for 8-10 minutes until your dough becomes very smooth and elastic. To knead by stand mixer, you will need to use the dough hook. Knead the dough on medium-low speed for 6-9 minutes. I find that kneading by stand mixer does not save much time, just energy. Or you could knead your dough by food processor. I place my dough into the processor with the metal blade in and turn it on for 1 minute. Remove the dough and knead on a countertop by hand to redistribute the heat. It will be sticky when you remove it, but it will smooth out very quickly, so don’t add any flour. Then place it back in the processor for another 30 seconds. Remove and knead by hand for a minute or so. With all three methods it is important to see if you dough has passed the windowpane test. This will tell you that your dough is well kneaded.
Place your dough in a lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to ferment at room temperature for 1 ½-2 hours. It will double in size. The warmer it is in your house the quicker this dough will rise. The ideal temperature is around 70-75 degrees.
Shape your dough into a torpedo shaped loaf. Place your shaped loaf, seam side up, in a floured dough rising basket or a linen-lined colander that has been heavily floured. Allow to rise at room temperature for about an hour or until it has swelled considerably. If you were to gently poke it with your finger the indentation would remain. If it springs back quickly allow the loaf to continue to rise for another 15 minutes and then recheck.
Preheat your oven to 450 degrees an hour before baking. I use a cloche or a covered baker, which I preheat with the oven to bake this bread. If you do not have one you can place a baking stone in the middle of the oven with a small cast iron skillet set on the lower rack.
Carefully turn your loaf out into the center of the cloche and score the loaf with two diagonal slashes across the top. Place the top on and bake for 15 minutes at 450 degrees. Then reduce the temperature to 400 degrees and continue to bake for another 20 minutes. Remove the lid and bake for another 5-10 minutes or until the loaf is a beautiful chestnut brown and sounds hollow when tapped on the bottom. It you are using a baking stone, first turn your loaf out onto a lightly floured bakers peel and quickly score the top. Slide the loaf directly onto the baking stone and place a ½ cup of water into the skillet. Bake for 15 minutes then reduce the temperature to 400 degrees and continue to bake for another 20-30 minutes.
Allow the bread to cool completely on a wire rack before slicing.

Sourdough Rye Bread

From James Beard, Beard on Bread

This is half the recipe. It makes two SMALL individual sized loaves.

4 days before:

Starter:

1/2 package yeast (1.5 tsp)
1 c warm water
1 c all purpose flour

Cover starter, let stand at room temperature for 2 days.
Then fridge for another day at least.
This makes more starter than you need for the recipe.

One day before:

1/2 c starter
1 c rye flour
1/2 c warm water

Mix well, cover with plastic wrap, and let stand at room temperature overnight.

Baking Day:

2.5 tsp yeast
1/8 c warm water
1/2 tsp caraway seeds
3/4 tsp poppy seeds
1 tbsp butter
1.5 tbsp sugar
2 c all purpose flour

Mix well into a stiff but workable dough.
Knead 10 min. Shape into a ball.
Place into buttered ball, cover and let rise until doubled in size, 2 hrs.

Punch down dough, divide into half.
Shape into two round loaves.
Let rise until doubled in size, 1 hr.

Brush with egg wash, bake 375 degrees for 30 min.

Enjoy!

Blackberry Hand Pies

Adapted from: A Cozy Kitchen

Yield: 12 pies
Keeps well: About 3 days at room temperature (in CHICAGO!!! YMMV!!)

Rye Pie Crust:
2 cups all-purpose flour
1/2 cup rye flour
1 tablespoon white granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, frozen, grated
3/4 cup water, cold, divided

Filling:
6 ounces blackberries (fresh or frozen)
1 1/2 teaspoons tapioca starch or potato starch
2 tablespoons sugar
1/4 teaspoon salt

Topping:
1 large egg beaten with a splash of milk or water (for egg wash)

Directions:

1. Make Dough by mixing all dough ingredients together. Let chill overnight.

2. Make Filling by mixing all ingredients in a saucepan and cooking on medium heat for five minutes.

3. Roll dough into 1 mm thickness. Cut out 3 inch diameter circles. Add 1 tsp blackberry filling into center of circle. Fold over, crimp with fork. Brush with egg wash.

4. Bake on silpat, 400 F for 15 min. Enjoy!

OR

4. You can deep fry these pies also, the way McDonald’s apple pies used to be. They are AMAZING fried. Heat around 3 inches of oil on medium heat, fry each side for about 3 minutes. Enjoy!