In my quest to eat healthier and stay away from white flour and sugar, I have been doing pretty well. But the main thing I miss is not sweets, it’s bread. Good old fashioned homemade bread. You know, the kind that smells wonderful as it’s baking and tastes even better when slathered in room temperature butter. Bread is totally my downfall. I simply must have bread in my life. So, after doing more research than I care to admit to, I have come to the conclusion that no two diabetic experts agree on mostly anything! Every article I read is a contradiction. Some experts say you can eat this or that, and the next article I read says just the opposite. Although almost every article I read says I can continue to eat leafy greens, fatty fish, eggs, Greek yogurt, nuts, and olive oil. Great! I love them all. But they aren’t bread!

However, another type of edible most articles reference as being good for diabetics are under the classification – whole grain. So, to my thinking, that means that stone-ground whole grain flours (oat, wheat, rye) should be OK. So, I’m going with that.

Now you realize, I am not going to sit down and eat a half loaf and think that’s OK. That would be ridiculous. But a piece of whole grain toast in the morning along with my eggs, homemade granola (lots of oats, nuts, seeds, dried fruit, etc.), fresh fruit, and Greek yogurt should be just fine.

So, as I work out new bread recipes like this one, I will keep you posted. And since I let my old sourdough starter die an honorable death a few months ago, I decided to start a new one without even a teaspoon of white flour to its name. I plan to use this sourdough starter using rye flour in all my future sourdough bread recipes.

And if it gives my other recipes as wonderful and tangy a sourdough flavor as it did with this recipe, I may give up writing this lucrative food blog and start my own bakery. Because this bread is absolutely delicious with all the tang we all so desperately need in our lives. (It must be that the local bacteria are especially fond of rye flour.) Who knows, and more importantly, who cares? It works, that all that matters.

Well, that’s it for now. It’s sunny and warm here on the island. With just enough breeze to allow us to sit outside. Which is just exactly what Mr. C. is doing. I plan to join him shortly.

Peace and love and happy summer to all.

1 c. rye sourdough starter, room temperature (see recipe for rye starter below)

1½ c. stone-ground dark rye flour  

1 c. slightly warm water

2 tsp. active dry yeast

1½ – 2 c. stone-ground whole-wheat flour

1½ tsp. kosher salt

2 T. honey

olive oil

Day 1:

Combine room temperature starter, rye flour, and water in the bowl of your stand mixer. Cover with plastic wrap and let stand on your counter overnight.

Day 2:

Add the active dry yeast, one cup of the whole wheat flour, salt, and honey to the bowl and using your dough hook, beat the mixture until the dough comes together. Knead for several minutes until the dough is smooth and springy. Add the rest of the whole wheat flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness. However, this dough should remain somewhat tacky. There should be a bit of the dough that wants to stick to the bottom of the bowl.  

Pour a little oil over the dough, the using your hands and a stiff rubber spatula, roll the dough into a lightly greased ball. Cover with plastic wrap and let rise about 60-90 minutes in a warm place or until doubled in size. (When you think it has risen enough, use your finger to make a small dent in the dough near the side of the bowl. If the dent remains, the bread is ready for Baking Option 1 or 2.)

Baking option 1: Baking your bread on a baking stone or greased baking sheet

Punch down dough to release air; shape into a round loaf (boule) or an oval (batard). Place on a baking stone lightly sprinkled with flour or cornmeal or a greased baking sheet. Lightly cover with a tea towel and allow to rise about 30 minutes until almost doubled.

When ready to bake, cut 2-3 deep slashes on top of loaf. Let sit for 5 minutes, then lightly mist with water. Bake in a pre-heated 425 oven for 10 minutes. Reduce the oven heat to 400 degrees and bake another 20-25 minutes or until loaf is browned and sounds hollow when tapped on the bottom. The internal temperature of the bread should be about 205 degrees before it is removed from the oven. Let cool completely on a wire rack before slicing.

Baking option 2: Baking your bread in a clay baker (Cloche) or Dutch oven  

Punch down dough to release air; shape into a round loaf (boule) and place on a rectangle of parchment paper. Lightly cover with a tea towel and allow to rise about 30 minutes until almost doubled.  

Meanwhile pre-heat your oven to 425 degrees with your clay baker or Dutch oven inside. You want to heat the clay baker or Dutch oven as the oven heats. 

When ready to bake, cut 2-4 deep slashes on top of boule. Let sit for 5 minutes. Carefully remove the clay baker or Dutch oven from your oven and take the lid off. Gently pick up the dough using the corners of the parchment paper. Lower the dough onto the clay baker or into the Dutch oven and replace the hot lid. Place in the oven and bake covered for 25 minutes. (I have found that if I use my clay baker, I first set it on a baking pan. It is much easier and safer to lift in and out of the oven, rather than just lifting the clay baker itself. You don’t have to do it my way, but it works well for me.) (For this recipe, I actually prefer my clay baker over my Dutch oven because the bottom doesn’t get as dark when baked on the clay baker.)

After 25 minutes carefully remove the lid and continue baking for about 15 more minutes. The internal temperature should be about 205 degrees when the bread is removed from the oven.

Carefully lift the bread off of the clay baker or out of the Dutch oven. Place on a wire rack and let cool completely before slicing.

RYE FLOUR SOURDOUGH STARTER

1½ c. water

2½ tsp. active dry yeast

2 c. rye flour

In a large glass container, dissolve the yeast in warm water. Let stand 5 minutes. Add the rye flour; stir. Cover loosely with plastic wrap. Let stand in warm place for 2 to 3 days. Stir twice each day.

The starter can be used for baking at this point or placed in the refrigerator for later use.

To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.

Replenish remaining starter with 3 parts rye flour to 2 parts water and 1 teaspoon sugar. Stir until blended. Some lumps may remain.

Cover loosely and let stand in warm place for 10 to 12 hours or overnight. Stir and store in refrigerator. If the starter is not used every week, stir in 1 teaspoon sugar to keep it active. Or replace used starter with equal parts rye flour, water, and a pinch of sugar.

Please note: This starter is a lot thicker than most sourdough starters. So, don’t be surprised if you don’t need quite as much flour as directed in other recipes.

 

I found the bones of this recipe on the food.com site. I modified the recipe by replacing shortening with unsalted butter and used buttermilk instead of milk. The reason I made the changes is because I grew up on a farm which included a couple of milk cows. My grandmother churned our butter and therefore we had both fabulous unsalted butter and buttermilk in abundance. So, that’s what I watched being used in biscuits by both my mom and my grandmother when I was a child.

The original recipe for rye biscuits posted on the food.com site by Chocolatl first appeared in print in 1908. Chocolatl writes “This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only “hot,” “moderate” or “slow/cool” temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl.”

Since lard was the most common form of shortening until around 1911, I would have thought lard would have been called for in the original recipe. And I’m sure lard would be great in this recipe, but I don’t always have lard on hand. And I’m willing to bet you don’t either.

So, I question the use of “shortening” and “regular milk” in the original recipe. Plus, if you churned your own butter, like many women did in 1908, I bet using the buttermilk to make biscuits was a great way of getting rid of it. I know we always had a small pitcher of buttermilk in our refrigerator. And none of us kids were eager to drink it. In fact, we wouldn’t touch the stuff! So, let there be buttermilk biscuits. (We ate a lot of baking powder biscuits when I was a kid.) (I am not complaining!)

OK, I’ve told you about the ingredients, and why I made the changes I did, now I need to tell you how amazingly easy these biscuits are to prepare, and how fantastic they taste. They are one of the best tasting biscuits I have ever eaten. And they use whole grain rye flour, only a small amount of fat, and absolutely no sugar. Praise God!

For more information about rye flour, see below.

So, if you too love biscuits and are trying to stay away from white flour, sugar, and a lot of fat, these are the biscuits for you. And just so you know, these biscuits are great warmed up and served alongside your breakfast bacon and eggs.

As always, peace and love to all.

2 c. whole grain rye flour – I use Bluebird Grain Farms (Winthrop, Washington) organic Heritage Rye Flour   

½ tsp. kosher salt

4 tsp. baking powder

2 T. cold unsalted butter, cut into tiny pieces

1 sm. egg

¾ c. buttermilk

Whisk the flour, baking powder, and salt together. Add the butter and “mix” it in by pinching the small butter pieces between your fingers until most of the butter is smushed into the flour. (Or until you can’t stand playing with your food any longer!)

Whisk the egg and buttermilk together then pour it over the flour mixture. Mix just until combined.

Roll out on a lightly floured board and cut into 8-10 biscuit shapes. Place on a lightly greased baking sheet. Or do what I do. Using a #16 (scant ¼ cup) ice cream scoop, drop level balls of dough on your lightly greased baking sheet. (You should get 10 balls.) Then using a small water glass dipped in a bit of flour, flatten the biscuits slightly.

Bake in a pre-heated 425-degree oven until the bottom of each biscuit is nicely browned, about 15 minutes. Don’t over-bake. Remove from oven and transfer to a wire rack.

Great right out of the oven or lightly warmed in your microwave or toaster oven. Perfect spread with butter and jam or my personal favorite – peanut butter.

The benefits of using rye flour (besides the flavor of course)

Rye contains a myriad of core vitamins and minerals such as potassium and manganese. Moreover, rye has a lower gluten content than wheat, which makes baked goods containing rye flour ideal for those who want to lower the gluten content in the baked goods they consume. In addition, products made with rye flour also make you feel fuller and have less of an impact on blood sugar levels than when white flour is used.

For example, rye bread has a lower glycemic index (48) than wheat bread (70). As you know, the lower the index, the better it is for your health. Because, after the consumption of lower glycemic index food, there is less of a chance of a rapid increase in your blood glucose level. This is especially beneficial for diabetic and obese individuals.

Well, by now you are probably tired of me posting cornbread recipes. But cornbread like this one, I can consume in moderation when paired with other foods that are high in fiber and protein.

So, the other night when I served ribs and salad along with this cornbread, I was fine. And this recipe that contains no added sugar and features rye flour, produces a cornbread that is just about as perfect for my restricted diet as cornbread can get. And it tastes absolutely great. Moist and savory, without the slightest hint of depravation. So, thank you kneadingconference.com for the bones of this recipe. I made a few changes because they worked better for me. But the main concept was all on Amy.

Now granted, this cornbread is not low in calories. But calories are not my greatest concern. My personal gremlins are sugar and white flour. So, anytime I can create a bread or goody with no white flour and a no or dramatically reduced sugar content, I am a happy camper. Especially if the recipe can also be of profit to my readers. Because as I am quickly learning, I am not alone in my quest to eat healthier and learn how to embrace life within the confines of necessary dietary restrictions.

But don’t get me wrong. I refuse to eat junk. And over the last few months I have prepared enough recipes using “alternative ingredients” to feed a family of four for a week. And some of it has gone in our yard waste barrel. Products like monk fruit sweetener when used 1 to 1 in place of granulated sugar, in my humble opinion, is horrible. Too, too sweet with a bitter aftertaste. However, when used in very small quantities, monk fruit sweetener is just fine.

So, as I continue to experiment with alternative ingredients, I will share the recipes that work with you. The dishes that I wouldn’t even feed to certain radical, greedy, and depraved politicians and journalists, I will continue to, in all good conscience, personally place in our yard waste barrel! Where incidentally, these forgettable dishes truly belong! (Right along with the aforementioned politicians and journalists I dare say!)

As always, peace and love to all. (With the exception of the aforementioned politicians and journalists, that is!)

2 c. fine to medium ground cornmeal

1 c. rye flour

1 T. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/2 c. (1 stick) + 1 T. unsalted butter, divided

3/4 c. whole milk

1/2 c. buttermilk

1/2 c. sour cream

2 eggs

Place a 10-inch cast iron or oven proof skillet in your oven. Pre-heat the oven (plus pan) to 425-degrees. While the oven is doing its magic, whisk the cornmeal, rye flour, baking powder, baking soda, and salt together in a small bowl.

In a large glass mixing bowl, melt the 1 stick of butter in your microwave. Then whisk in the whole milk, buttermilk, sour cream, and eggs. Stir the dry ingredients into the wet ingredients just until blended.

Let the batter rest for 15 minutes. (This is an important step. Time allows the flours to absorb the liquids.)

Carefully remove the hot pan from the oven. Allow the remaining 1 tablespoon of butter to melt in the hot pan. Using a heat proof implement, coat the pan with the melted butter.

Scoop the thick batter into the pan and level the batter off as best you can.

Bake for about 25 minutes or until the cornbread feels set to the touch and cracks appear on the surface.

OK folks, bread baking can’t get much easier than this. So, if you have been holding off baking bread that looks and tastes like it came from a fancy bakery, there is no time like the present to put on an apron and have at it! And I know, this bread could contain one less ingredient if the recipe didn’t call for added yeast. But I believe I have mentioned before that I hardly ever plan-ahead on the type of bread I am going to bake. It’s more of a spontaneous result of realizing while I am making breakfast that we are almost out of bread. See how that works. Running low on bread equals, get your tush in gear and make more! Simple. OK, in my own defense, I do think ahead sometimes. But not nearly as often as I would like. Thus, the added yeast in this recipe. (I never claimed to be a kitchen goddess. But I do qualify for a B+ on consistent behavior. Pavlov would be so proud.)

Anyway – this recipe makes a really great loaf of bread. Perfect for sandwiches, smothered with Garlic Herb Butter (see recipe below) as an accompaniment for Italian food or soup, made into crostini, as the base for bruschetta, or any time a lovely slice of bread is warranted. This recipe basically produces an all-around, delicious, lightly flavored, firm textured, chewy crusted sourdough bread. And super easy to build.

Well, that’s it for today. As usual I have a protagonist to accompany as (in this case) he unravels the mystery of who killed Cock Robin? Not really Cock Robin. But you catch my drift!

Plus, I’m making meat loaf for dinner. And I still haven’t figured out what side dish to serve. Also, salad or veggie? Sometimes it boggles my mind how many choices I make each day that are mostly insignificant in the grand scheme of things. Will my dinner choices have any impact on world peace, for example? Of course not. Will my choices affect our continued good health? You bet your bippy my choices make a difference! So, no pressure Patti! But make the right choices.

And yes, I know. Preparing the menu for every stinkin’ meal, every stinkin’ day takes a lot of thoughtful decision making. But good, healthy food can make all the difference in the world to your family when it comes time to sit down together and share a meal.

So, keep preparing delicious, healthy food for the enjoyment of every person at table. Your reward will be the smile on their face(s). And the knowledge that you are not alone! Every meal planner around the world shares the same predicament!

Peace and love to all.  

1½ c. warm water

¾ c. sourdough starter discard, room temperature

2 tsp. active dry yeast

1½ tsp. kosher salt

4 – 4½ c. bread flour, or as much as needed

extra virgin olive oil 

Place the warm water, sourdough starter, and yeast in the bowl of your stand mixer. Let sit for 5 minutes. Add the salt and 1½ cups of the bread flour. Mix together with your bread hook. Let sit for 5 minutes.

Add enough remaining bread flour to make a soft, elastic dough. Dough should ball up around the bread hook, leaving just a bit stuck to the bottom of the bowl. The dough should be a bit sticky, but not tacky. Pour a bit of oil in the bowl and using your hands and a stiff rubber spatula, form the dough into a ball, completely greased with the oil.

Cover with plastic wrap and allow to rise until doubled in volume, 60-90 minutes. Punch down once during this rising.

Cover a cookie sheet with a rectangle of parchment paper. Use enough parchment paper to allow for lifting the dough into a Dutch oven or clay baker (bread cloche). Gently shape the dough into a ball but avoid kneading. Place the dough ball on the parchment paper. Cover with the same piece of plastic wrap that has been sprayed with cooking spray. Place in a warm, draft free spot for an hour.

In the last half hour of rising, preheat oven to 500 degrees. Place your clay baker or Dutch oven on the middle rack of the oven at the same time you turn it on. You want your clay baker or Dutch oven to get hot right along with the oven.

Once the oven comes to temperature, slash an “X” on the top of the dough. (Don’t use too much force or you will deflate the bread.) Just let the weight of the knife do the work.

Remove the Dutch oven or clay baker from the oven being very careful not to burn yourself. Carefully, using the sides of the parchment paper, lower the dough into the hot Dutch oven or clay baker. Cover the Dutch oven or clay baker and place in the oven.

Bake covered for 30 minutes, then uncover and allow to finish baking. Total baking time is about 35-40 minutes. (Mine is perfect after a total of 35 minutes.) The top should be dark golden brown. The internal temperature should reach at least 205 degrees.

Remove from oven and carefully lift the parchment paper and bread out of the clay baker or Dutch oven onto a wire rack to cool. Cool completely before slicing.

Please note: A trick I use to make lifting my clay baker in and out of the oven, is to place it on a low sided baking sheet before it ever goes into the oven. It’s much easier to lift a baking sheet in and out of the oven than a clay baker. Much less likely to burn yourself. Dutch ovens – no problem. They have nice handles made for the purpose.

Also, if you don’t own a clay baker or a Dutch oven, simply bake the bread as is. It may take longer to bake then the time given above, so to be certain, take the breads temperature to make sure it is done to perfection.

GARLIC HERB BUTTER

½ c. (1 stick) unsalted butter, room temp. 

2 garlic cloves, finely minced

2 tsp. chopped flat-leaf parsley

½ tsp. Italian seasoning

¼ tsp. dried oregano

¼ tsp. kosher salt

freshly ground black pepper

Mush all together and serve at room temperature. Let people slather the butter on themselves, or place sliced bread on a baking sheet and spread liberally with the butter mixture. Bake in a pre-heated 375-degree oven for 8-10 minutes or until the bread is crusty around the edges and the butter topping is very hot. Serve either piping hot or at room temperature.

         

Sometimes all I want is a really good biscuit. Biscuits are so easy to build, and are such a wonderful accompaniment to soups, stews, chili, and chowders. They simply make the meal. But my personal favorite is when I get to have a biscuit with breakfast. And I must say, these biscuits are absolutely perfect along with a bit of breakfast meat and an easy over egg. No jam, jelly, honey, etc. required. Just a bit of unsalted butter melted on each half. Fabulous.

But of course, these biscuits are wonderful anytime a bit of bread would make a meal complete. And I have to admit, for me, bread makes any meal better. I don’t allow myself bread with every meal because, well, it wouldn’t be good for health reasons. But that doesn’t mean I don’t miss it!

Even when we go out to dinner, I always hope that a basket of bread will be the first offering to be placed on our table. Well, that is, after my martini, of course! But when no bread appears, I always feel a bit cheated. Over the years I have learned to hold back any tears that might come unbidden from my disappointment. But if I were the one who paid the check, the tip would, I’m sure, always be a little less if no bread was delivered. (And yes, I know, it’s not the waiter’s fault that no bread is included with the meal. But to my thinking, these waiters should have thought of that before they chose to work in an establishment that doesn’t know or understand the needs of their clientele!) Luckily for these waiters, I rarely pay the check. And Mr. C. is far too kind to punish anyone for another’s transgressions!)  

I guess what I am trying to say, is that these biscuits are really, really yummy. I found the recipe on the bostongirlbakes.com site. And believe it or not, I didn’t change a thing. Just as written on Heather’s blog. So, thank you Heather for this amazing recipe.

So, to all of you who are true bread lovers, please give this recipe a try. The biscuits are easy to prepare, contain no fancy ingredients, and possess a delightful flavor and texture. And just the right size to alleviate guilt, but not feel stinted either.

As always, be happy. Those of us with a roof over our heads, enough food to feed our family, and friends who care about us even if at times our inner 2-year-old screams to be set free, are truly lucky. And of course, you do realize that I would never take my aggression out on a waiter. However, there are times when it’s a good thing the cook doesn’t come out of the kitchen to ask patrons how we enjoyed our meal? There are just too many times when that person would get more than he or she bargained for if I were asked that question!

Peace and love to all.  

2 c. unbleached all-purpose flour

1 c. yellow cornmeal (fine grind cornmeal is best)

5 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

½ c. (1 stick) cold unsalted butter, cut into cubes

1 c. cold buttermilk

1 c. grated sharp cheddar cheese

3-4 T. chopped fresh chives or 2 T. dried chives

melted butter

Line a baking sheet with parchment paper. Set aside.   

Place the flour, cornmeal, baking powder, baking soda, and salt together in your food processor. Pulse a couple of times to mix the ingredients. Add the butter and pulse until the mixture looks granular.  

Add the cheese and chives. Pulse until the ingredients are evenly combined.

Pour in cold buttermilk and pulse a few times until a shaggy dough forms. The dough will be sticky at this point.

Scrape the dough onto a lightly floured surface. Bring the dough together gently. Knead the dough by pressing the dough down into about a ½-inch thickness, then fold in thirds (fold the right side over, then left side over the dough). Repeat 3 times to create flaky layers.

Pat the dough into a 1 inch-thick circle. Cut the biscuits into rounds using a 2½-inch biscuit cutter. (Remember, when cutting biscuits, press straight down on the biscuit cutter. Do not twist as you press down.)

Press the scraps together and cut out remaining biscuits. Place on prepared pan about 1½-inches apart.

Bake in a pre-heated 450-degree oven for about 15 minutes on the middle rack of your oven. When done, the internal temperature should be between 205 and 210-degrees and the biscuits should be a nice golden brown.

Remove from oven and allow to cool on pan for 5 minutes before removing to a cooling rack to continue to cool. Brush tops with melted butter.

Store the biscuits in an airtight container in the refrigerator. These biscuits are best when re-heated before serving.