Monday, 26 March 2012

100 Rye -

Recent success sent me back to Andrew Whitley's 100% Ryes.  First of all Sourdough Rye with Seeds.

Seeded 100% Rye
  Nice crust!

Seed and Nut Case
   ... but it was a bit solid and only half filled the pan.  So rather than retreat I tried "Russian Rye" another 100% sourdough with a fresher livelier rye starter...

Crust or Crumb
Yes it was lively and I was guilty of rushing the rise to get it baked before bedtime,
The Ugly Truth - What Lies Within!
 Not fit to eat, but our local swans just love rye! They're nesting at the moment and last year's brood is still around so they will appreciate it!

Never rush a rye!!!

Friday, 2 March 2012


Italian "biscotti" made from flour, olive oil and white wine, these have become a firm favourite in our house.It took me three goes to get them just right.

 500g Pasta '00' flour
100g Olive Oil
200g White Wine
7 g salt. 
(Note No Yeast or baking powder)

Mix all the ingredients and then knead for 15 mins. Rest for 1 hour.  Divide into three and add 1 teaspoon of your favourite flavourings. Here I've used fennel seed, chilli flakes and rosemary. There's no rules but I would encourage you to try fennel seed, which is traditional, even if you don't think you will like it. The combination is wonderful. After that it gets a bit hectic (hence no pictures). Knead in the flavouring and divide each lump of dough into 20 parts. Each mini lump is rolled out into a pencil shape at least 4 inches long and then the ends are pressed together to make a ring. Once you have your sixty hoops drop them into a pan of gently boiling water 20 at a time and wait for them to rise to the surface before fishing them out (a slotted spoon is invaluable). Dump them on a tea towel to dry off a bit before loading them onto a baking sheet (or rather two).  (Optional - brush with beaten egg) Bake Gas mark 6 for a full hour, swapping the trays around half way through. They are still pale when ready so don't burn them.

 All you need do then is cool them on a wire rack. Once cooled they keep for up to a month in an airtight container (yes a month) but they won't last that long.

While they were cooling, to fend off the gathering vultures I had to rustle up some tattie scone

Tattie Scones

And while I'm at it here's soda bread ala Dan Lepard. Another nice filler.

Soda Bread

Still a couple of taralli left after two days!