Rye bread is a type of bread made from a particular variety of rye grains. It is denser than other types of bread, with a sour or sharp taste, and a dark color.
Rye bread is traditionally baked in an oven heated by wood, but it can also be baked in a hot air oven. Rye flour contains less gluten than wheat flour, so the dough doesn’t rise as much as other types of dough.
The most common way to make rye bread is to place the dough in cloths that are soaked in water and sprinkled with coarse salt before they are placed on top of the baking stone or tiles. The cloths help trap steam and keep the crust from burning while baking.
These are photos from when my friend and I made cheese and bread a few weekends ago. Well, I should say a guy who used to be my friend; that is why I have been hesitant to post them. My old relationship has ended this past month, and the new one ended even faster, so looking at photos of old happy times is hard. Broken right now; it has been a really rough year.
But these recipes are really good, so I’ll pull myself together and manage to post about them through the tears. I was inspired by my trip to Harley Farms to make my own cheese. They have wonderful little ‘buttons’ which are small sizes of their many flavors, so perfect when you just want to buy everything in the shop.
So I convinced him it was finally time to tackle making cheese, not that it took much convincing. It was definitely not as difficult as we assumed. Just more time-consuming than anything. I had never had farmer’s cheese before, so I didn’t know what to expect. It is super fresh tasting and nice how you can make it any real flavor you want.
There are photos from around his yard too. A photo of one of his four chickens, which moved around so fast it was really hard to get a shot. All the herbs we used we fresh from his gardens.
The rye bread is a nice combination of white bread and rye bread. The flavor of rye is not too overpowering. It tasted amazing straight out of the oven. We enjoyed it so much that we made two more loafs the next day. One with whole garlic cloves in it and one with cinnamon and chunks of dried cherries.
So hopefully, this new year will be better because this year has left me completely shattered. I barely make it a day without a complete breakdown. Which is tremendously awkward when it happens 5 minutes into your 45-minute train ride home from work. Everyone stares.
- 3 cups (709ml) water, 105-110 degrees
- 1 1/2 tbsp dry active yeast
- 1 1/2 tbsp salt
- 1 cup (102g) rye flour
- 5 1/2 cups (687g) flour
Mix yeast, salt & water in a bowl. Stir in both flours until incorporated.
Scrap bowl, cover with plastic & let sit in a warm place for 2 hours. Dust hands & dough with flour, and shape into an elongated oval. Place on a cornmeal-covered baking sheet.
Let sit for 40 minutes.
Cut 3 diagonal slashes in the top. Bake for 30 minutes until crust is deep golden brown.
Flavored Farmers Cheese
- 1 gallon (3.79L) whole milk
- 1/2 cup white vinegar
- 2 tsp salt
- Rosemary & sage
- garlic & basil
- brown sugar & chocolate chips
- dried cherries & agave
- fresh pepper
In a large stainless steel pot, slowly heat milk to 190 degrees. Take off heat & stir in vinegar. It will start to curdle immediately. Let sit for 20 minutes. Place a colander over a large pot & drap with a few layers of cheesecloth. Pour in the milk/vinegar mixture.
Let’s sit for 1 hour.
Tie the corners of the cloth together & onto a wooden spoon, squeezing out any more whey. Let drain until all dripping has stopped, about 1 hour. Line a muffin tin with plastic wrap, divide cheese into 12 equal portions, & flavor each one to your liking. Then pack into the muffin molds.
Cover with plastic, then chill for 2 hours.