I generally don’t make all rye sourdough breads. I like rye, but my tendency is to mix it with some wheat flour. But for once, I went with all rye. It didn’t rise much, but I should expect that, using different flour types. It’s dense and flavorful and very hearty, very filling. The recipe does call for caraway seeds, but I omitted them, because I really don’t like caraway, and seeing I am the only consumer of this bread, I do have to like it!
It’s Wednesday, so that must mean a new sourdough experiment for the week! Sticking to my “learn about Ukrainian food” theme, this bread is a Whole Wheat Sunflower Seed Sourdough Artisan Bread. The Ukraine produces some of the largest crops of sunflower seeds globally (although with Russian and other Eastern European countries). And the sunflower is also a symbol of peace in the Ukraine. So, this bread is meaningful and economically appropriate. The Ukrainians, I have read, also eat a lot of rye, so that will be next Wednesday’s experiment. In the meantime, this bread is moist, rounded (literally and figuratively), hearty and has good flavor with the sunflower seeds, whole wheat and honey.
Decided to make these lovely Cardamom Swirl Muffins (are they a cinnamon bun? are they a muffin?) to share with fellow tenants after the weekend snowfall, and the respective digging out of the cars and clearing of the snow. For once, almost everyone pitched in. These are a cross between a muffin and cinnamon roll — definitely bigger than a usual muffin though. I used my hamburger bun pan, with homemade parchment paper liners, because the big liners are too high and the normal sized liners too small. Because of the butter and sugar, it’s best to go with liners even in a nonstick pan, lest they stick. Recipe makes 12 swirls so I had to bake in two batches. At any rate, these are fantastic straight out of the oven.
I had actually intended to make this bread sweeter than it turned out, and use it more like a breakfast bread, but turns out, it is a pretty perfect “all-purpose” sourdough loaf. Nice nuttiness from the almond meal gives it a great flavor, but also lends it to being a bit lower in gluten, so soft and moist as well. Very pleased with these results!
Here’s a quick and easy brunch recipe: “Cheater” Puff Pastry Croissants. Lot’s of ways to dress them up too: almond, chocolate, savory with ham and cheese. I had these ready in under 15 minutes and ready to eat 30 minutes after that, so a great option — remember to thaw your puff pastry the night before!