Emma came over to watch over me while recovering from my month of suckitude. I cooked lunch, vegetable soup reduced down as sauce over spaghetti. It was kind of chicken soup-esque. Despite my slacktastic effort and the fact she was really doing me a great favor, she thanked me saying she appreciated the warm food. (We both work from home so I totally understand eating a sandwich in one hand, typing with the other.) We decided to meet for a hot lunch every week.
I felt pretty guilty for bailing on lunch when she had the sniffles last week (and bailing because she had the sniffles). She had made soup and I was to bring bread. Since I got some rye flour to actually follow the recipe for pizza dough in the Green’s cookbook instead of just hoping it didn’t matter, I decided on rye bread, maybe pumpernickel. I had some trouble but it came out pretty yummy, at least to me, so I wasn’t entirely surprised when she said she liked it. But she really gushed and then said:
So, now the effusiveness is over, are you willing to share the recipe
(too polite to say share more bread😉 )
Of course, to tell her the recipe, I had to admit how the bread came together… it requires that you be somewhat of a lackwit when you do it. It just isn’t one of my recipes unless you forget something or run out of a key ingredient in the middle.
Anyway, I did a smash on of the no-knead bread method and the pumpernickel on the rye flour package. I’ll give those first and then my recipe.
No-Knead Bread (From Cooking for Geeks though really I’d seen it before here)
3-3.25 c flour, all purpose white
1.25 c water
1 tsp salt
1/2 tsp yeast*
*If using active dry yeast, the water needs to be warm and the 1/2 tsp needs to be a bit heaping. If using other yeasts, this doesn’t matter.
Mix all ingredients until moistened (with your fingers), about 30s. Let sit for 12-20 hours (your convenience). Fold out 3-4 times, let rest for 15-20 minutes, shape into a ball, let rise until doubled (30-40 min).
Preheat oven and med cast iron pot to 450F. (I don’t preheat the lid.) Place bread in oven in cast iron pot with lid on for 30 min, then 15 min with lid off.
And now… the other proper recipe:
Pumpernickel bread from rye flour package
1.25 c warm water
1/3 c molasses
2 c flour
1.5 c rye flour
1 tbsp wheat gluten
1 tsp salt
2 tbsp veg oil
2 tbsp cocoa powder
1 tbsp caraway seeds
Mix, knead, wait awhile, punch down, wait until doubled, bake 350F for 40-50 min.
(Ok, they wrote more but, really, do you need the detail?) And now, my recipe, with entirely too much detail:
Lackwit but yummy recipe molasses bread recipe:
1 tsp active dry yeast
1.25 c warm water
1/3 c molasses but have trouble making it stop so maybe almost 1/2c
2 c flour but unexpectedly ran out so not really quite 2c, more than 1.75c
1.75c rye flour (but later extra because the you do still have to knead,
maybe 1/2 c extra)
1 tsp salt
Start ~7pm. Mix with hands. Leave covered with Saran wrap in microwave overnight.
Mean to cook it for breakfast but get interested in work and forget until 9:30am and realize it won’t be ready for lunch unless you get to it.
Work for another 15 min. Knead a few times. Dough is sticky, keep adding rye flour until it is barely workable. Put pizza stone (or baking dish or cookie sheet) in oven and preheat to 450F. Split dough in half and make two loaf-lets.
They look flat and sad but don’t lose hope. Try to convince them from sticking by jamming more rye flour under their edges. Go back to work until oven is preheated. Work a little more.
Finally put them in at 10:45am, first oiling the tops so they don’t get crusty (olive oil spread with fingers) then trying to get them unstuck from the peel. Put in to bake for 25 min. Realize they are starting to burn after 20 min so get them out (smell was very good but starting to get that caramel-ly overtone that means burning).
Take them off the pizza stone and tell them they look nice. Wait. Cutting too early will ruin the crumb though it is imperative to know if they turned out ok. Barely make it until 30 minutes before slicing. Yes. Yum. Gobble almost half of one loaf. Let husband make a sandwich with some but hover anxiously over the rest of your loaf.
Take other loaf to sick friend. Admonish her not to eat it all at one time. Go home and eat the rest of yours.
So, tomorrow is hot lunch day. I decided I’d take cookies this time. But after having omelets for dinner, we were out of eggs. And even though I had just finished dinner, I forgot that important fact. So, there I was, a bowl of creamed butter and sugar with the last of the vanilla, a husband who’d been promised cookies and no eggs. Sigh. I wonder if a 1/4c of peanut butter will work…