Sunday, February 1, 2015

Berry Souper Bowler

Rye berries, millet and oats are folded into the dough in this hearty rye bread.  Beans and greens soup (with turkey Italian sausage) and strawberries make our half time meal a winner! The bread recipe can be found in this month's Food and Wine Magazine

Scandinavian Rye Bread

Serves 12

2 Loaves (baked in a double French Bread pan)
Cook rye berries and millet in separate saucepans.  
1/2 cup rye berries, rinsed and drained
2 cups water.
Bring to a boil.  Simmer gently until all the water is absorbed, about 40 minutes.

Cover millet with 1 cup of water and bring to a boil.  Reduce heat and simmer until all the water is absorbed, about 15 minutes.
1/2 cup millet
1 cup water

Spread grains on parchment paper to cool.

Stir together in mixing bowl with dough hook in place:
1 cup semolina flour
1 cup rye flour
2 1/4 teaspoon dry yeast
1/4 teaspoon salt

Add water and honey.  Beat for 2 minutes.
2 1/4 cup warm water (125 F.)
1 Tablespoon honey

Add remaining flour, 1 cup at a time and knead until dough leaves sides of bowl.
3 cups rye flour

Fold in:
Rye berries
3/4 cup oats

Place in bowl sprayed with Pam.  Cover and let rise until double.

Punch dough down.  Divide in half.
Roll each half in dry oats.
1/2 cup oats

Place in double French bread pan sprayed with Pam.  Cover with plastic wrap.
Let rise until double.

Bake at 400 F. 45 minutes.

Have a great week! 

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