Savory Rye Gougeres

Bob's Red Mill makes some of the best flours out there to bake with. I love these savory little puffs that are made with Bob's Dark Rye Flour.

Savory Rye Gougeres
by Diana
Yields 24 smallish puffs

1 cup water
1 Tablespoon buttermilk powder
1/2 cup butter
1/2 cup bread flour
1/2 cup Bob's Red Mill Dark Rye Flour
5 eggs
1 teaspoon caraway seeds
1 Tablespoon dried onion flakes
1 1/2 ounces grated Asiago cheese

Preheat oven to 425°F degrees. Line a couple of baking sheets with parchment paper.

Bring the water, buttermilk powder and butter to a simmer in a medium sauce pot. Add the flours and reduce the heat to low while stirring constantly for 2-3 minutes. The mixture should form a ball. Take off the heat and let the flour mixture cool to room temperature. 

Add the eggs, one at a time, beating well after each addition. Add the remaining ingredients. 

Drop by the heaping tablespoon onto parchment paper lined baking sheets. Place in 425°F degree oven for 15 minutes and then reduce the oven temperature to 375°F degrees and continue baking for 7-10 minutes, until lightly puffed, cracked and golden brown. Remove from the oven and place on a cooling rack. Pierce each puff with a knife to release the steam. 

Serve warm on their own or with your favorite soup, or split and fill with spinach dip, warm pastrami, Swiss cheese and mustard, roast turkey, onion and provolone cheese or whatever else tickles your fancy.

Caribbean Calypso Pumpkin Bread

This pumpkin bread from the Virginia Hospitality Cookbook is one of my all-time favorites. It's my most requested tea bread from my husband's coworkers and from my sons. I have brightened it up and given it a gentle nudge of heat by using the Spice House's Caribbean Calypso seasoning. The seasoning is rich with citrus zest, coriander, ancho chile, nutmeg and cayenne pepper. It also has a bit of salt, which is why I chose to omit salt from the recipe.

This recipe also makes wonderful mini muffins--just be careful if you go that route. My guys treat them as pumpkin poppers and they're gone in no time at all!

Caribbean Calypso Pumpkin Bread
by Diana

Adapted from Pumpkin Bread in the Virginia Hospitality Cookbook
Yields 9 mini bread loaves

3 1/2 cups flour
3 cups sugar
4 teaspoons The Spice House Caribbean Calypso Seasoning
1 teaspoon The Spice House Ceylon "True" Ground Cinnamon
1 teaspoon The Spice House Ground Allspice
1/2 teaspoon baking powder
2 teaspoons baking soda
4 eggs
1/2 cup melted butter

1/2 cup vegetable or canola oil
2 cups canned pumpkin
3/4 cup raisins (optional)
3/4 cup chopped hazelnuts (optional)

Preheat oven to 350°F. Lightly spray 9 mini bread loaf pans with non-stick cooking spray.

Stir together all of the dry ingredients. Whisk the eggs, melted butter and oil together and add to the dry ingredients along with the pumpkin. Mix well. Stir in optional raisins and nuts, if desired.

Divide batter between all nine prepared pans. Bake at 350°F for 35-40 minutes, until loaves spring back when gently touched and toothpick comes out clean. Cool on a rack. Enjoy!

Jada Fried Green Tomatoes

Fried green tomatoes are terrific as a snack on their own. They are also a wonderful accompaniment to macaroni and cheese, or with shrimp cocktail and a green salad for a light dinner. Or, for a different spin on a Caprese salad, layer them with fresh mozzarella, basil and ripe tomatoes with a drizzle of good olive oil, a splash of sherry vinegar and a sprinkle of coarse sea salt. The Jada Turmeric Chicken Salt perfectly seasons the flour that the green tomatoes are dredged in, resulting in a flavorful, golden crust. For a zesty sauce to serve with the fried green tomatoes, try a mixing some sour cream with a bit of the Jada Lime Chicken Salt and Jada Red Pepper Chicken Salt.

Jada Fried Green Tomatoes
by Diana
Serves 3 to 4 as a side dish or first course

3 Tablespoons vegetable oil or light olive oil
2 Tablespoons butter
1 cup white rice flour or corn flour or corn meal
1 Tablespoon Jada Turmeric Chicken Salt
2 large green tomatoes, sliced 3/8 inches thick
1 cup buttermilk

Heat the oil and butter together over medium heat in a large skillet. Don't let it get too hot.

Mix the flour of choice and Jada Turmeric Chicken Salt together on a plate. Dip the sliced green tomatoes in buttermilk and dredge lightly in seasoned flour mixture.

Pan fry or saute tomatoes in the hot oil and butter, turning once until golden brown on each side. Serve a couple of slices with dipping sauce (recipe below), or as a side with macaroni and cheese, shrimp cocktail or as part of a Caprese salad.

Jada Lime Chicken Salt Dipping Sauce
by Diana

2/3 cup sour cream
1/2 teaspoon Jada Lime Chicken Salt
1/2 teaspoon Jada Red Pepper Chicken Salt

Mix all of ingredients together and chill for an hour or more. Serve with fried green tomatoes, baked potatoes, or any other dish that you would like a zesty sauce to dip with.

Jada Lime Grilled Corn

I love grilled corn on the cob. The slight bit of smokiness and char from the grill highlights the sweetness of the fresh corn. Topping the corn with Jada Lime Chicken Salt seasoned butter adds a tangy sunniness to this summer treat.

Jada Lime Grilled Corn
by Diana

4 ears of corn, silk removed but inner husks intact
Water
1/2 cup unsalted butter, softened
1/2 teaspoon Jada Lime Chicken Salt
1/4 cup finely shredded Parmesan or aged Asiago cheese

Soak the corn with the silk removed, but inner husks still intact, for an hour in water. This will help to keep the corn from charring too much.

Make the butter by mixing the unsalted butter, Jada Lime Chicken Salt and cheese together. Set the butter aside until ready to serve.

Preheat your grill on medium-high. Grill corn for about 10 minutes, turning a few times until done. Depending on the size of the ears of corn, this may take a few minutes more or less. Pull back the husks and slather with the Jada Lime butter. Don't forget the napkins!

Greek Pulled Chicken Sandwiches

Steaming chicken doesn't mean bland, flavorless chicken, especially when done in the Instant Pot electric pressure cooker. The pressure cooker steaming function infuses these chicken breasts with flavor, while keeping them moist and juicy. You can turn this into a main dish salad as well, and serve it with toasted pita triangles or garlic bread, but I went for sandwiches, because my guys like a handheld meal when they're watching the game on t.v.

Greek Pulled Chicken Sandwiches
by Diana
Serves 4

1 1/2 pounds boneless chicken breasts
1 1/2 Tablespoons Greek seasoning (You can substitute lemon pepper, garlic powder, dried oregano, dried mint and a bit of onion powder)
Salt to taste
1/2 cup low sodium chicken broth
1/4 cup olive oil
1 lemon, sliced
4 cloves garlic, not peeled
1/3 cup mayonnaise
1/3 cup Greek yogurt or sour cream
2 teaspoons red wine vinegar
1/4 cup crumbled feta
2 teaspoons finely chopped capers (optional)
4 ciabatta rolls or pita rounds, lightly toasted
Sandwich fixin's, such as romaine lettuce, sliced tomato, sliced cucumber, roasted red pepper strips, sliced red onion, sliced pepperoncini

Rub the chicken breasts with the seasoning mixture and salt to taste, set aside, This may be done for up to 12 hours in advance in the refrigerator.

Pour the chicken broth and olive oil into the bottom of the Instant Pot liner. Place the steamer rack insert in and then place a stainless steel steamer basket on top of the rack. Scatter half of the lemon slices on the steamer basket bottom and place the chicken breasts on top of the lemon slices. Top the chicken breasts with the remaining lemon slices and garlic cloves. Close the top of the Instant Pot and make sure the vent is set to sealed. Push the steamer button and adjust the time to 7 minutes. When the time is up, immediately do a quick release to release the pressure and stop the cooking. Carefully remove the chicken breasts to a plate and let them cool until easily handled.

While the chicken is cooling, remove the garlic cloves, and reserve. Remove the steamer basket and steamer rack insert and discard the lemon slices. Turn on Instant Pot saute setting and reduce the liquid in pot by one half and then turn on the Keep Warm setting.

While the liquid reduces, make the dressing in a small bowl by combining the mayonnaise, yogurt or sour cream, vinegar, feta, and the reserved garlic cloves (peeled and crushed). Add the finely chopped capers, if desired. Chill until ready to assemble the sandwiches.

Take a couple of forks or use your hands to pull the slightly cooled chicken breasts into chunks. Once the chicken is all pulled into chunks, add them back into the now reduced and warm steaming liquid along with any juices that may have collected on the plate while cooling. Stir, and keep warm in the Instant Pot on the warm setting until ready to assemble and serve the sandwiches.

To assemble, spread a bit of dressing on each of the rolls/pita rounds, top with chicken and desired sandwich fixin's and drizzle on a bit more dressing if you would like.

Creme Fraiche Ice Cream

I love the tangy flavor of creme fraiche. Creme fraiche is super easy to make, and a lot less expensive than what you can find in the gourmet dairy department of your grocery store. If you use the yogurt setting on this wonderful appliance called the Instant Pot, you can cut down the time down on making creme fraiche from 36 hours to 7 hours. I've adapted the procedure for making creme fraiche from our very own Donna Currie, who also has a wonderful blog, Cookistry: Homemade Creme Fraiche in the Instant Pot. The ice cream is not made with egg yolks, resulting in a very light and tangy ice cream more similar to a sorbet in texture. It's a very refreshing dessert in the summer and is perfect served with fresh fruit, a berry compote or, in this case, some wonderful preserves made with Maine blueberries.

Creme Fraiche Ice Cream
by Diana

For the creme fraiche:
1 1/2 cups heavy cream
1/2 cup buttermilk

Pour 3/4 cup heavy cream and a 1/4 cup buttermilk in a 12-ounce canning jar and stir. Repeat with the remaining heavy cream and buttermilk. Place the jars on the steaming insert rack in the Instant Pot. Close the lid of the Instant Pot and push the yogurt button and adjust the time to process for 7 hours. Once done, remove the jars and refrigerate overnight.

For the ice cream:
1 1/2 cups half and half
2/3 cups sugar
2 Tablespoons orange blossom honey
2 cups creme fraiche
1 teaspoon vanilla (optional)

Gently warm half and half, sugar and honey in a small pot over medium-low heat, until sugar and honey are dissolved. Chill in the refrigerator overnight. You might want to place the freezer bowl of your ice cream maker in the freezer now, as well, if required by manufacturer.

The next day, place a sieve over the bowl of the ice cream maker. Stir together the homemade creme fraiche, vanilla and the half and half/sugar mixture in a bowl or 1 quart measuring pitcher, and pour through the sieve into the ice cream maker bowl. Churn according to the ice cream maker's instructions. When it reaches a soft-serve consistency, spoon into a 1-quart lidded container, cover and place in freezer. Freeze until firm then serve with blueberry preserves, fresh berries or dulce de leche.

Apple Fennel Salad With Fiery Golden Graham Nut Clusters

The sweet and fiery Golden Graham Nut Clusters compliment this tangy, crunchy apple fennel salad. You could also add some cooked chicken breast or turkey breast for a main dish salad.

Apple Fennel Salad With Fiery Golden Graham Nut Clusters
by Diana
Serves 2-4

For the clusters:

1 1/4 cups General Mills Golden Grahams cereal
1/2 cup coarsely chopped almonds, lightly toasted
1/2 cup coarsely chopped walnuts, lightly toasted
1/3 cup honey
1 Tablespoon butter
1 Tablespoon tangerine or orange juice
1 teaspoon Aleppo chile powder
1/2 teaspoon chipotle chile powder

Preheat oven to 300°F.

Line a sheet pan with parchment paper and spread out the Golden Grahams and toasted nuts on it.

In a small sauce pan over medium heat, combine the remaining ingredients and bring to just a simmer and remove from heat. Let the honey mixture cool slightly and then pour over the sheet pan of Golden Grahams and nuts. Toss to combine and spread mixture out on parchment-lined pan. Place in 300°F oven for 6 minutes. Remove the pan from the oven and stir, breaking up any larger clumps, spreading out evenly, and return to the oven for another 6 minutes. Remove from oven, stir and let cool for 2 or 3 hours. Make sure you save some for the salad!

For the salad:
1 Tablespoon tangerine or orange juice
1 teaspoon rice wine vinegar
1/2 teaspoon honey
1 pinch of salt
3 Tablespoons sour cream
1 Tablespoon light mayonnaise
2 medium apples, cubed into 1/2-inch pieces with peel on (I used Gala)
1 small fennel bulb, thinly sliced, fronds reserved for garnish
2 small stalks of celery, sliced
2 scallions, white and pale green parts only, sliced
1 or 2 handfuls of the Fiery Golden Graham Nut Clusters plus a few more for garnish

In a medium bowl, dissolve honey and salt in the juice and vinegar. Add the sour cream and mayonnaise and stir to combine. Add the remaining ingredients in with the sour cream mixture and toss lightly to combine. Serve in individual bowls or a small serving dish and garnish the top(s) with reserved fennel frond pieces and a few more Fiery Golden Graham Nut Clusters.

Limoncello

I know that eggnog is the traditional holiday drink along with mulled wine or hot cider, but with the rich, heavy meals that often occur during the holidays, I like to go with a bit of limoncello to lighten things up. It’s kind of like having a bit of sorbet to cleanse the palate  with an alcoholic kick. It’s bright, and it brings a bit of sunshine to the end or beginning of a holiday meal. And hey, here in Syracuse, we need all the sunshine you can get during the winter months.

Beer Steamed Egg Over Baby Greens with an Aleppo and Parmesan Crusted Polenta Cake

This is the perfect dish for a light lunch, a first course or a brunch dish. The serving is just for one, but it’s so easy to make it for more. I'd probably go for two eggs and two polenta cakes if I was making it for a main dish or for a hearty eater.

Vegan Pizza with Coconut Milk “Mozzarella”

For this challenge I wanted to think outside the box. Or maybe I ended up thinking inside my personal pizza-obsessed box. I said to myself, “What about a coconut vegan cheese”? I played around with many different recipes and finally came up with one that I liked, flavor-wise and texture-wise post melt. I do have to say that making coconut milk from Tropical Traditions dried coconut was far superior to the canned milk. Yup, I did taste tests and experimented on the family without their knowledge. It’s the only way to get real opinions from them. So please forgive me, family. “Very buttery” was the comment that came after the final testing. The "cheese" melts kind of oozey, but there isn’t a stretchy stringiness to it, which I’m working on thanks to a NYC guy who is also pizza-obsessed and looking into pizza cheese for the vegan and lactose intolerant folks.

Have a Happy National Raspberry Cake Day with Raspberry-Blackberry Swirl Meyer Lemon Angel Food Cake with Crème Fraîche!

I came across this recipe for raspberry angel cake a couple of years ago. I really like the combination of raspberries and blackberries, so I adapted the recipe to use both berries along with some Meyer lemon. I've also used tangerine juice and zest in place of the Meyer lemon. The raspberry and blackberry purees create the most beautiful bright pink and purple swirls throughout the cake. It's a must have for Memorial Day and Labor Day cookouts.

Have a Happy Cheese Sacrifice Purchase Day with Spicy Focaccia with Gorgonzola and Roasted Red Pepper!

It’s a cool, rainy day here in central New York. I noticed that all of this rain we've had has certainly been good for our trees when I took Miss Ellie for a walk this morning. The leaves on our Japanese Maples are a deep crimson and reminded me of the puya chilies I've been working with. I thought I would use some of the puya chilies that the fine folks from Marx Foods sent me to make a spicy and rich focaccia to go with dinner tonight. I love cheese in breads - comfort food - and since I had some Gorgonzola and Parm in the fridge, they went into the bread. It’s a perfect way to take care of the nip that will be in the air this evening and satisfy this crazy need of mine to bake bread.

Sciabica's Lavender Olive Oil and Mint Honey Roasted Chicken with Smashed Olive Oil Yukon Golds

Lavender has always made me think of the my grandmother's bathroom or stale clothing drawer pouches. Not this stuff! It has a beautiful freshness to it that tells me it hasn't been dried and processed to death. And then, well, there is the olive oil itself. It is gorgeous with a luxurious finish. I've been on a mint kick of late so here you go!

Sciabica's Lavender Olive Oil and Mint Honey Roasted Chicken with Smashed Olive Oil Yukon Golds

by Diana

1 whole chicken 4-5 pounds, rinsed and patted dry

salt and pepper

3 ribs celery

Gorgonzola and Tomato Bruschetta with Manzanilla Olive Oil

Easy, peasy! This is one of my my favorite dishes to have with grilled chicken and a salad for dinner. It’s super simple, but the Manzanilla Variety Fall Harvest Extra Virgin Olive Oil from Sciabica’s, makes it really work with its bright, fruity and peppery flavor. People who know me know I love a bit of spice.

Happy Birthday, 37 Cooks! We are ONE!

It’s our birthday! Or some would say it’s our anniversary! Perhaps all but me would say it’s our anniversary, but 37 Cooks is like a baby to me so I’m sticking with birthday! We are one. One year old and still going, indeed thriving. It’s hard to believe, considering where we came from.

Meet Diana!

Well, hey. Hi there! I’m just a nutty woman who loves, and I mean loves, to cook. While I love cooking for everyone, my family and dearest co-workers are the ones I like to cook for the most. They’ve got my back, and so therefore my food, ya know?!

I tend to cook spicy, savory foods. I rarely do sweets, but when I do, they often have something hot, like my beloved Aleppo chile pepper in them.

Bread and flour are my current passions. I have a flour stash from hell (try 90-120 pounds of different flours). My dining

Charlie Don’t Surf's Fine Chicken Sandwich

It’s really kind of simple. A good thing in my mind; some of the best dishes are easy easy-peasy. This is just a simple rub made with the Lock-n-Load Java Charlie Don’t Surf coffee. And like Charlie, I don’t surf. If I tried I’d end up with a mouthful of sand.

Charlie Don’t Surf’s Fine Chicken Sandwich

by Diana Horst

The Rub:

1 Tablespoon Lock-n-Load Java Charlie Don’t Surf coffee

Classic Brownies Double Tapped and Chili Twisted

I happen to love the depth that coffee gives to chocolate dishes. Lock N Load’s Double Tap is perfectly suited for complimenting chocolate. Plus I “double tapped” these brownies with two chili powders, one of them being my favorite, Aleppo chili. It’s a nice warming spice with a bit of kick. And hey, I’m obsessed enough with the Aleppo that I have a powder horn devoted to it. I may just have to have my dear friend Pat make me one for some Lock N Load DoubleTap!

Classic Brownies Double Tapped and Chili Twisted

by Diana Horst

Adapted from Cook’s Illustrated via Smitten Kitchen with a Double Tap Chili Twist from the Aleppo obsessed me.

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)

1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 Tablespoon Lock-n-Load Java Double Tap Special Reserve coffee
2 Tablespoons Aleppo chili powder
1 Tablespoon chipotle chili powder
1 teaspoon cinnamon
4 Tablespoons hot water
6 ounces unsweetened chocolate, finely chopped
12 Tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 Tablespoon vanilla extract

Adjust the oven rack to the middle; heat the oven to 325 degrees. Cut an 18-inch long piece of foil and fold lengthwise to 8-inch width. Fit the foil into the length of a 13 by 9-inch baking dish, pushing it into the corners and up the sides of the pan; allow the excess to overhand the pan edges. Cut an 14-inch long piece of foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into the width of the baking pan in the same manner, perpendicular to the first sheet. Spray the foil-lined pan with nonstick cooking spray.

If using nuts, spread the nuts evenly on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to cool.

In a medium bowl, combine the flour, salt, and baking powder. Whisk and set aside.

Make a paste out of the coffee, chili powders, cinnamon and water.

In a large heatproof bowl set over a saucepan of almost-simmering water, melt the chocolate and butter, stirring occasionally, until smooth. (Alternatively, place the butter and chocolate in a large microwave-safe bowl, and heat in a microwave, on high, for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let the chocolate burn). When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined. Add the coffee/chili paste. Whisk in the vanilla. Add the flour mixture in three additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.

Transfer the batter to the prepared pan. Using a spatula, spread the batter into the corners of the pan and smooth the surface. Sprinkle the toasted nuts (if using) evenly over the batter and bake until a toothpick or a wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool on a wire rack to room temperature, about 2 hours, then remove the brownies from the pan by lifting the foil overhang. Cut the brownies into 2-inch squares and serve. (Store leftovers in an airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you).

Bavarian Pretzels with a Creamy Mustard Dill Dip

Bavarian Pretzels with a Creamy Mustard Dill Dip
by Diana Horst

My son Jacob loves these soft pretzels and it's a special treat when I make them. Jacob and my husband, Jeff, polished off the whole batch in less than two hours. They just kept coming back for more.


Alton Brown’s Soft Pretzel Recipe:
1 1/2 cups warm (110 to 115 degrees F) water
1 Tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with creamy mustard dill dip.

Creamy Mustard Dill Dip
¼ cup sour cream
¼ cup mayonnaise
1 Tablespoon coarse whole grain Dijon mustard
1 Tablespoon horseradish mustard
2 teaspoons dried minced onion
¾ teaspoon Marx Foods Dill Pollen

Combine all ingredients in a bowl. Chill for an hour and serve with soft pretzels. This dip is also wonderful with fish or as a sandwich spread.

Buttermilk Onion Rye Bread

Buttermilk Onion Rye Bread
by Diana Horst


I love to bake bread. You could say I’m slightly dough obsessed. My husband would say it’s more like I’m possessed.

Since this is an Oktoberfest challenge, rye bread immediately came to mind. Back in the day, I worked at a bakery that sold an onion rye that was to die for. It was my husband’s preferred snack with a cold beer. Screw peanuts, Doritos and the like. Jeff liked a hunk of fragrant onion rye and a couple wedges of cheese with his beer.

Jeff happened to be in Germany when I made this bread. So my co-workers got to devour a couple of loaves. Our friends at Marx Foods sent us a care package to play around with, so one of the loaves got brushed with dill pollen butter as soon as they came out of the oven. The plain loaf went well, but the dill pollen loaf was gone in a flash.

This bread is awesome for sandwiches and toast. We just had it at work simply spread with veggie cream cheese. Add a slice or two of garden fresh tomatoes and cracked pepper over the cream cheese spread rye and you have a heavenly lunch! Or a snack or breakfast; enjoy!

2 cups buttermilk
1 Tablespoon honey (I like orange blossom)
2 teaspoons active dry yeast
2 cups rye flour
2 teaspoons wheat gluten
2 1/3 cups bread flour
4 Tablespoons melted butter, divided
2 teaspoons salt
3 Tablespoons dried minced onion
4 Tablespoons caraway seed, divided
1 teaspoon Marx Foods Dill Pollen
Cornmeal for dusting peel or baking sheet

Place the buttermilk, honey and yeast in stand mixer bowl. Add the rye flour and mix until moistened using the paddle attachment. Let the mixture sit for 30 minutes to hydrate the rye flour. Add the wheat gluten, bread flour, two tablespoons of the melted butter, salt, dried minced onion and tablespoons caraway seed. Mix at medium speed for about 6 or 7 minutes. Scoop out dough and place into an oiled 9”x13” plastic container. Cover it tightly. Let the dough rest at room temperature for 30 minutes.

Now we’re going to do the first of three “stretch and folds.” I think our very own Donna Currie explains it quite well over on Serious Eats.

You can also watch this video on YouTube of Peter Rheinhart demonstrating the technique.

Wait 15 minutes after the first stretch and fold and then do it again. Repeat. After the third stretch and fold, cover the container tightly and place in the fridge overnight.

The next day, pre-heat the oven to 475 degrees with a baking stone on the middle rack if you have a stone. Don’t worry about it if you don’t, the bread will still be wonderful baked on a sheet pan.

Remove the dough from the fridge and let it warm up at room temperature for about 15 minutes. Divide the dough in half on a lightly floured surface. Shape into oval logs and place on a peel or a baking sheet dusted with cornmeal. Sprinkle caraway seeds over each loaf and press them in lightly. Slash tops of the loaves diagonally three times with a sharp knife. Cover the loaves with a clean tea towel or paper towels. Let them rise for 30 minutes.  

Slide the loaves onto the stone or place the baking sheet in the oven. After 5 minutes, turn the oven down to 400 degrees. Bake for 40-45 minutes or until the loaves sound hollow when you thump them.

Remove from the oven. If you feel like some dill flavor, mix 1 teaspoon dill pollen with 2 tablespoons of melted butter and brush over the loaves. Cool.