Tuesday, 1 December 2009

Old World Rye Bread and a Great Canadian Giveaway!

This month for the Recipes to Rival challenge we made Old World Rye, a delightfully dark and robust loaf, perfect for soups and sammies.
I was happy to have an opportunity to use my brotform to proof the loaf, and give it the classic shape and pattern. The form was dusted with flour and cornmeal.

The colour is rich and dark from the generous amount of cocoa powder and molasses, rye flour is actually not very dark. It is especially delicious toasted.

Old World Rye
A World of Breads by Dolores Casella, 1966

2 cups rye flour
1/4 cup cocoa
2 T yeast
1 1/2 cups warm water
1/2 cup molasses
2 tsp salt
2 T caraway seed
2 T butter
2 1/2 cups white flour or whole wheat flour

Combine the rye flour and cocoa. do not sift.
Dissolve the yeast in 1/2 cup warm water.
Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl.
Add the rye/cocoa mix, the proofed yeast, the butter and 1 cup white flour or whole wheat flour.
Beat until the dough is smooth.
Spread the remaining flour on a breadboard and kneed it into the dough
Add more flour if necessary to make a firm dough that is smooth and elastic.
Place in buttered bowl and cover. Allow to rise until double (about 2 hours).
Punch dough down, shape into a round loaf and place on a buttered cookie sheet that has been sprinkled with cornmeal.
Let rise about 50 minutes.
Bake at 375 for 35 to 40 minutes.

You can add 1/2 cup brown sugar and 1 cup each of raisins and walnuts.
Don't limit yourself to round loaves, have fun.

And to prove that man CAN live by bread alone....
Back in the 1930's, a Cornell University professor named Clive McCay developed a bread recipe named Cornell Bread. It makes a complete protein that rats can live on exclusively. (The only reason that humans can't live on it exclusively is that it lacks vitamin C, which rats don't need.)

The Cornell formula to enrich bread consists of 1 tablespoon each soy flour and nonfat milk powder plus 1 teaspoon wheat germ for each cup of flour used in a bread recipe. These enrichments are placed in the bottom of the measuring cup before the flour is spooned in.

This Old World Rye has been Yeastspotted!
The Great Canadian Julia Child Give-Away!!

Woohoo, this is a great week to be a Canadian (really, isn't every week a great week to be a Canadian? - wait, don't ask me that when I am shoveling the driveway)
This year has seen quite a come-back for the Grande Dame of Cuisine, with Julie and Julia coming out and the celebration of her birthday. Random House has a special boxed set of the hard-cover editions of Mastering the Art of French Cooking, Volumes One and Two, just in time for Christmas! Perfect for the foodie on your list... and if that foodie happens to be yourself - even better!

Mastering the Art of French Cooking, the book that started it all. The almost decade-long adventure of cookery-bookery, as Julia called it, that snapped a generation out of the frozen food funk and brought pride of technique back to the kitchen. A must-have cornerstone of any cookbook collection.

Building on the excitement of the first volume, repertoires were expanded even further with Mastering the Art of French Cooking Volume Two. This is one book that I haven't had the pleasure of reading or cooking from yet, but I am hoping to get an opportunity soon!

Bonus Book for the Give-Away!
And a delightful volume from close to the end of Julia's career and lifetime, Julia's Kitchen Wisdom is a slim volume that distills the essential recipes and techniques from her myriad of kitchen note-taking and keeping. Very accessible to the everyday cook, it makes a great companion to the original volumes.

To win this wonderful Julia Child grand prize package, the soft-cover editions of both Mastering the Art of French Cooking Volumes One and Two, plus Julia's Kitchen Wisdom - all you have to do is leave a comment telling me:
1. What Canadian Province you live in
2. Who or what influenced you to start on your life as a home cook or baker

This contest will run until December 4th, the winner will be announced on December 5th. Please make sure I have some way of contacting you.