Rye Biscuits

 This recipe is an adaptation of the "7-Up Biscuits" recipe that's been going around Pinterest. I didn't have any 7-Up, and wanted to mix in some rye flour so the biscuits would compliment the pork. My little experiment worked out very well, indeed! 

Rye Biscuits

1 3/4 c. Bisquick
1/4 c. rye flour (I use Hodgeson Mill's)
1/2 t. Bakewell Cream
1 t. sugar
2 t. molasses
1/2 c. sour cream
1/2 c. half & half, mixed with 1 T. dry buttermilk powder (or add 1/2 c. buttermilk if you have it handy)

Preheat oven to 450˚. Mix all ingredients together; turn dough out into buttered 8" square metal pan. Dust with some additional rye flour, and pat the dough flat; use a buttered bench knife or spatula to score into squares. Bake for 12-15 minutes, until top is lightly browned.

Last night I had put a small pork roast and some chicken breasts into the crock pot with beans and veggies. Casey woke up early this morning and asked me, "do I smell food?" LOL. He was so happy.

Old World Rye Bread Again

This is a recipe re-make of the Old World Rye bread I've made before. This time, I added a few things to make it a darker rye, but not quite a pumpernickel, because there's no wheat flour in this one. 

Dark Rye Bread

1 1/3 c. warm water

2 T. buttermilk powder

2 T. olive oil

2 T. molasses

2 1/4 c. white flour

1 c. rye flour (I use Hodgson Mills whole grain rye four)

1/3 c. dry instant potato flakes

2 T. KAF black cocoa

1 t. KAF instant espresso

2 T. brown sugar

1 1/4 t. salt

1 pkt. Hodgson Mills active dry yeast

NOTE: to make this in the bread machine, add all ingredients in the order that the manufacturer recommends. Use "dough only" cycle. Then proceed to the shaping and baking instructions below.

By hand instructions:

1. In a large mixing bowl, mix the yeast packet and warm water with 1/4 cup of white flour; allow it to rest for about 5 to 10 minutes.

2. In a separate bowl, blend the buttermilk powder, olive oil, molasses, and salt.

3. Mix the flours, cocoa, espresso, potato flakes, and brown sugar together; then stir them into the yeast mixture.

4. Add the wet ingredients; knead in bowl to form a dough.

5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.

6. Allow it to rise, covered, in a warm place for about 60 minutes.

7. Grease a 9x5 loaf pan. Shape into a loaf and place in baking pan. Cover and let rise again for 30 to 45 minutes, or until doubled in size. Slash top of loaf with thin serrated knife, or bread lame. This will keep it from splitting on the side. (I should have done several diagonal slashes on this one!)

8. Heat oven to 400˚.

9. Bake at 400˚ for 30-35 minutes, until loaf sounds hollow when tapped. 

Russian Black Bread

Rusian Black Bread 
(small loaf)

3/4 c. water (warm)

2 T. molasses

1 T. butter, softened

3/4 c. bread flour (or plain unbleached white flour)

2/3 c. wheat flour

2/3 c. rye flour

1 t. black cocoa (from King Arthur Flour)

2 t. instant espresso powder (I use King Arthur Flour's)

1 t. sugar

2 t. salt

1 pkt. quick active dry yeast

1) Blend all dry ingredients in a large mixing bowl. Set aside.

2) In a separate large mixing bowl, dissolve yeast in warm water. Stir in molasses; then add butter.

3) Pour water mixture into center of dry ingredients and mix to form a dough.

4) Turn out onto a floured board and knead until smooth, about 10 minutes.

5) Put dough in a large bowl that has been prepped with butter (or canola oil), turning to coat the dough so that it won't stick to anything. Cover with plastic wrap and a kitchen towel, and let rise in a warm place until doubled, about 30 to 45 minutes.

6) Punch down dough; knead for 3 minutes.

7) Shape into loaf and place in well-buttered loaf pan. Cover and let rise again until doubled, about 45 minutes. Slash top at an angle, several times to allow for expansion, or loaf will split.

8) Preheat oven to 350˚.

9) Place pan on middle rack of oven and bake for 30 minutes, or until loaf sound hollow when tapped. Cool on wire rack.

NOTE: Alternatively, you can mix in bread machine on "dough only" cycle, adding the ingredients in the order suggested by your bread machine manufacturer (e.g. add wet ingredients first, then dry, and the yeast last).