Surprise people! Here’s another bread/recipe I would have read and passed on and I would have missed out big time. Gorn would have missed out bigger time. Do I repeat myself? Perhaps but this is why I am so sold on baking with a group of friends. Try something new that I wouldn’t have tried on my own.
The bread. Some of us dressed and shaped our loaves with more style than I did but none of that would have changed the aroma coming from the oven or the fabulous flavor in every bite. So mine is a very plain looking loaf everything else about this bread is stellar.
Kitchen of the Month: Elizabeth who blogs at From Our Kitchen. For Elizabeth and her husband this is a super special bread because they shared it on on super special evening (see her story here). For me it’s a super special bread because Gorn ate 2/3 of the first loaf in one evening and I don’t think it had that much sugar in it. Raisins, it does have raisins in it and he’ll go for raisins every time. I like molasses, I just don’t like too much of it SO, I only used 2 tablespoons molasses and then used 2 tablespoons of Rise Appelstroop (a long ago gift from Holland).
Molasses Fennel Rye Bread As Posted
Recipe By: based on Jack Francis’ recipe for Molasses-Fennel Bread served at “Clark’s by the Bay” restaurant in Collins Bay, Ontario (near Kingston) – now sadly closed
Yield: 2 loaves
Ingredients: my changes
1 1/2 teaspoon ( 6gm 5gm) active dry yeast
1/4 cup (63gm) lukewarm water
2 tablespoons molasses
1 3/4 cup (438gm) water, room temperature
1 tablespoon (6gm) fennel seeds
1 1/2 inch knob grated fresh ginger root
1 cup (103gm) rye flour
1 cup (122 gm) sprouted whole wheat flour
1/2 cup (59gm) wheat germ + 3 tablespoons flax seed
2 cups (254gm) unbleached white whole wheat flour
1 tablespoon (18gm) salt (I used 15 gm)
1/4 cup (36gm) Thompson raisins … it was more
up to ½ c (64gm) unbleached all purpose flour for kneading – I used about 2 tablespoons
This is a really lovely bread. With the ginger, raisins, baking aromas and gorgeous flavors, I’d easily call this a holiday bread.
Elizabeth has some terrific suggestions for serving this bread but finding this a very simple, even rustic loaf I went with simple and rustic: Tuscan Bean Soup.
Simple and Rustic foods … I very much like the contrast here between the today square style clear bowl, bamboo wooden spoon and the very old my Grandmother’s Jewel Tea plate. The plate rim ring is long gone from years of washing … by hand as there was never a mechanical dishwasher in that house. These are the plates my Grandmother collected every time she went to the grocery story and these are the plates all the family ate off of for so many years. Sitting for hours around the table with lively talk of old times and heated political debates. One such meal and debate ended with my father making a point by tapping my Aunt Dort’s chest which sent her over backwards (she always was tipping her chair on the back legs) and hitting her head on the molding around the floor. Dr. Brown (John Brown) was called out to stitch her head requiring 15 stitches. Doctors still made house calls in those days.
To receive a Baking Buddy Badge to display on your site: bake Molasses Fennel Rye Bread in the next couple of weeks and post about it (we love to see how your bread turned out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 September 2012. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month (Elizabeth who blogs at From Our Kitchen) to say that your post is up.
Either email Elizabeth or leave a comment on her post that you have baked the bread and a link back to your post.
Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:
Bake Your Own Bread (BYOB)
BYOB is a monthly event hosted by Heather (girlichef)
that encourages you to start (or continue) getting comfortable baking bread in your own kitchen. Anything from simple quick breads to conquering that fear of yeast to making and nurturing your own sourdough starter. All levels of bakers are welcome to participate.
For more information about BYOB, please read the following:
Spread it with cream cheese! Lovely. Today we’re finishing the second loaf with salmon, cream cheese & capers! I know it’s going to be great. Bake it!