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| This week Len has done a major number of bakes! Our new Poilâne cookbook offered this unusual recipe for pepper bread. The French name for this bread is Pain de Mie, and it's found in most French bakeries. We thought it was delicious. The addition of pepper is interesting, and very unusual. The bread in the Poilâne bakery doesn't have pepper. |
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| Loaves of Pain de Mie in the window of Poilâne Bakery. From our last Paris trip, November, 2018. |
Swedish Rye Bread
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| I hinted that Len was planning to make Swedish Rye Bread. He's not as funny as the Muppet Swedish Chef! |
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| This very dense 100% rye bread is aged in parchment for 24 hours before you eat it. In fact, it kept getting better as long as it lasted, which wasn't very long. |
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| It slices up beautifully! |
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| We made open-faced sandwiches with goat cheese, roasted pepper, capers, and sardines. |
And Other Baking
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| Another sourdough creation: pizza dough. Len topped it with a goat cheese and scallion mixture, making it a white pizza. |
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| In the interest of not wasting anything, Len baked these all-rye crackers using the sourdough discard. They were tasty and crisp with a good snap! |
Blog post and photos © 2020 mae sander for mae food dot blog spot dot com.
Baking is fun :-) I love rye bread..esp. if it's 100% dark rye and with rye sourdough...absolutely heavenly! Love those rye crackers too.
ReplyDeleteWow -- Len's been on a roll and this all looks good. I just showed Rick the pepper bread. I gave him that book for Christmas but I don't know if he's baked anything from it yet.
ReplyDeleteI live in Sweden and often eat Rye bread. I like it. Lots of taste in them.
ReplyDeleteTake care. :)
Dearest Mae,
ReplyDeleteYou have both been very industrious inside the kitchen and baked some wonderful breads.
Hoping that once our book is done, published and all behind us, I get to baking more again. Love doing so. Meanwhile we order from a real German bakery some 2.5 hours away and they ship it via FedEx.
Hugs,
Mariette
Everything looks so delicious.
ReplyDeleteI stopped making bread temporarily. Working from home, eating bread and not doing exercise was not a good combination for me. LOL
After seeing your photos, now I want to make bread again. :)
I've added the recipe book to my wish list. I've not heard about ageing rye bread like that. Maybe I will bake some this week to try it.
ReplyDeleteI miss your murals, Mae. I know you can't get out and about because I'm in the same boat as you. I went to the grocery store once on March 15 and the people scared me. They were touching things and putting them back on the shelves. No masks were required back then. They are now in KS. but many people don't wear them, much like the "leader" of our country. Yes, the same guy who wanted us to drink bleach and Lysol.
ReplyDeleteYou eat very, very well. Far better than I will ever have a chance to eat. I love the bread your husband made. And that pizza looks wonderful. The tomatoes look like Romas, which I'm attempting to grow in my herb garden this year.
I really enjoyed your previous post. You have touched on some of the reasons I became a vegetarian. And I agree with you about the health of the workers in those pork and beef plants.
Thanks for sharing these wonderful photos of your food. I must remember to NOT come here when I'm hungry!
Your house must smell amazing!
ReplyDeleteThanks, everyone, for the lovely comments! We have indeed been lucky in having a high-quality local market that delivers orders to your car so that you don't come in contact with other shoppers or store personnel.
ReplyDeleteAbout aging rye bread: we followed the instructions in the recipe. Although many types of rye bread are improved by aging, I don't mean to imply that it's always the right way for every type of bread. We did find it interesting to learn that in Germany many bakeries age the loaves before they sell them.
Good health to you all!... mae
I always buy my flour from the grinder ... without chemical mess!
ReplyDeleteWe bake our bread ourselves. I really don't like the rye bread ... is said to be healthier but must also have a nice taste.
I would like to try the pizza dough. We also make home pizza but I think my husband is fill it to much! :)
Indeed ... lucky you with your natural colored hair!!!
BIG laugh here, my parents used to "park" me in front of the telly for the Muppets Show, thinking it was for kids.
ReplyDeleteI certainly never got the political jokes at the end - or anything else, but Smörrebröd was always funny, here´s the German version, if you like.
Hmmm, so much yummy food!
A lot of baking! It all sounds good to me!!!
ReplyDeleteLove rye bread. The goat cheese tartines look very good. Now I'm hungry.
ReplyDeletePepper bread, eh? New to me. I have added that cookbook to my wish list.
ReplyDeleteWow! That's quite a haul of bread that Len made. Looks absolutely delicious and I can only imagine how good that rye bread tastes!
ReplyDeleteYum! I love rye bread. We've only made it ourselves once or twice...in the long-distant past! Your photos are beautiful!
ReplyDelete