Rack of Lamb

I had a bit if an issue Fruday. The freezer popped open and a lot of meat thawed. I cooked, roasted, grilled all morning. 

One of the thawed packages cas a full rack of lamb. I pulled up Ina Gartens recipe and followed it to the letter. It did not disappoint.

I made a rub of 1 1/2 tablespoons salt, 3 garlic cloves, 1/2 cup dijon, 2 tablespoon fresh rosemary ( I used 1 tbls of dry) and 1 tablespoon balsamic vinegar. I crushed everything into a paste in my mortar and then smeared it on the top side of the racks and roasted at 450 degrees for exactly 25 minutes. Removed, tented with foil for 15 minutes and had the most succulent medium rare lamb I could ask for. Sadly it was about 7 am when these came out but I had a chop for breakfast anyway. Honestly they are delicious cold as well. 

Sourdough Recipe I liked….

 https://www.theperfectloaf.com/beginners-sourdough-bread/print/10711/

Great thing about this recipe is that 3 flours are used in the bread giving great texture and tooth to the final product. My starter was super active when I began this morning and resulted in nice rises, a nice overnight ferment and sizable loaves. I only have one Dutch oven so the second loaf had more time to grow. I might just leave them to rise longer as more airy pockets and less dense loaves. Honestly, these were fantastic with a slight tang to them. I’m sure that will get better as my started matures. 

Corn Chowder revisited.

 I planted corn this year and our rabbits had a feast, destroying every sprout except for the 10 or 15 I threw in the raised beds. It grew and produced but I was too late to harvest and it dried up a bit. Got 9 nice ears but not for regular consumption. I made chowder instead or re hydrate the kernel and then pulverize them with the immersion blender. I planted white corn and I used the silage to put into a new raised bed. Everything in the chowder today came from the garden except the dairy of course. 

Corn Chowder

6 ears corn cut off the cob

1 medium onion chopped

1 jalapeño, diced fine

1 clove of garlic

1 tbl butter and olive oil

3 sprigs of fresh thyme

2 cups of milk

1 cup veggie broth

1/2 cup heavy cream

1/2 cup buttermilk cause I had it leftover

1/2 cup grated Parmesan

Salt and pepper to taste. 

I sautéed the corn, onions, jalapeños and garlic in the butter and oil till the onions started to become translucent. I added the thyme, milk and broth next and let the mixture come to a simmer for 15 minutes. I ran the immersion blender through after removing the thyme leaving it still a bit chunky then added the cream, Parmesan and buttermilk to finish. Salt and pepper to taste. 

Swiss Chard....

 So this year we have an abundance of tomatoes, radishes, beets, basil, sage and Swiss Chard both a rainbow and regular variety. Leafy and verdant green with colorful stems I made a meal of it tonight. So tasty and fresh. The nice thing about this is cutting a few leaves,  it comes back in days. 

So...what to do with it? Tonight is a meatless night so I used shrimp as my protein and went to town. This recipe served just the 2 of us perfectly. I had mine with a few tablespoons of rice to sop up the delicious liquid. 

Shrimp and Swiss Chard

1 pound of shrimp, raw, shelled. I used 20-24 per pound.

A bunch of chard. It cooks down so pick more than you think. Shred the leaves and chop the stems. 

2 cloves of garlic, chopped coarse

1/2 red onion or sweet yellow onion, diced

2  T olive oil

1T butter

Red pepper flakes 

Salt and pepper

1/2 lemon zested and juiced

Optional: 1/4 cup crumbled Feta cheese

3 T heavy cream. 

1/2 cup of rice per serving. 

In a large skillet, melt the butter and heat the olive oil. Add the onions and chard stems then the garlic and red pepper. Sauté till the onion is translucent and the stems are tender then add the shrimps and cook till just done. 

Add the shredded chard leaves and turn with a pair of tongs until it wilts a bit. Salt and pepper to taste then add the lemon zest and juice. Stir till everything is coated. 

Add the cheese and cream and a lovely sauce will form. Serve over rice if you like. 

Diabetes...my current journey

 About 10+ years ago I was diagnosed with Type 2 diabetes. I have a poor genetic profile that might have contributed to my pre disposition or maybe just my poor daily habits and lack of movement. Not sure which. I am not inclined to beast mode and run and jump with the rest of people and my advancing age certainly contributes to that lame excuse but...here I am. 

So excuses aside, I actually watch my blood sugar like a hawk. Over the years I had access to several wonder drugs and treatments that pretty much dried up when I started Medicare. After reviewing my list of medications pre Medicare, and finding several would cost me over $600 a month, I opted for insulin therapy. It’s not that I don’t make insulin, I’m just resistant to insulin in general. This causes my blood sugar to rise despite meds that kick the crap out of my pancreas. So, the administration of exogenous insulin seems to help.

I started my journey with a few victories, a few let downs and now I am just trying to stay the tide. I’ve had some success with mechanical pumps and sensors so that’s the route I am traveling today. While the clockwork pump V Go 40 served me well for a few years, I was not getting the precise control I wanted and a month ago I abandoned the device for an Omnipod device and switched sensors to a Dexcom G6. I was using a FreeStyle Libre sensor but had issues with accuracy. 

My buddy Andy is 30 years my junior and a muscle head but we share a common diabetes thread and advice with each other. I embarked on this new therapy territory that he had been using for a while. 

So, with insulin capped at $25/month I fill my Omnipod with 200 units that will only last me 2 days, not the three days the company touts. My basal rate is high, 3 units an hour, combined with my boluses I use all 200 units in about 48 hours. The great thing now is that my G6 is monitored by my phone widget. Alarms are set for high BS alerts over 200. I can then ask my Omnipod pump to calculate my bolus dose, based in my carb intake and current BS reading. I can then ask it to deliver all at once or aver a set amount of time. Don’t be fooled, I still monitor my carb intake in detail and can pretty much tell you within a gram or two how many carbs are in any given food. I eat light everything when it comes to breads, pastas and hidden carbs in Chinese food, BBQ sauces and the like. 

So...how am I doing? The goal for me is to stay in target at least 70% of the time. My target is between 70 and 180. I like to keep it in a narrow range between 80 and 140 and this system really helps maintain that range. Currently I enjoy a target of 75-85%.  Doing well, thanks for asking. 

My journey is anything but typical. My boy Ben is a DNP Hospitalist in Council Bluffs. He says it is rare for most type 2 my age to have any idea what their last sugar was or even when they last checked. His patients ride well over 200 or more and suffer all the ills associated with having a BS that high. Apparently, I am amongst other things, a bit anal retentive but in a good way maybe.

“Just because I wear it well....

 ...doesn’t  mean it’s not heavy.”

This quote from a fellow stomate who frequently posts on Instagram, got right to me. For 3 years now I have had this remnant that constantly reminds me of my struggle with cancer and radical cystectomy (removal of the bladder and all parts south). I think that since my retirement, I’ve had time to process my feelings regarding this constant companion. I don’t regret my decision to opt for a stoma but I regret having to make that decision at all, for sure. 

 My friend goes on to say “One thing I have to keep reminding  people (including myself) is that I have had life changing surgery and the demands on my body from everyday life will effect (sic) me in different ways now. This bag brings unique challenges, with highs and lows.”

Check out IBDLIFE on Instagram as Ant reveals his story. He suffers from Chrons and now has an ostomy and is an advocate for ostomy support and fashion. 

My journey is a bit different but no less life changing. I had cancer. I did not have to have chemo because we caught my cancer in it’s early stages but the cancer was a very aggressive type so a radical procedure had to be performed. The recovery and relapse was brutal but the more subtle weight is constantly with me, hourly, daily, weekly. 

I generally wear my bag outside my pants, covered and I only wear my bag inside my waistband for special occasions like the wedding last August. I am forever cognizant in those situations as the waistband’s pressure on me that can cause a devastating leak. It’s happened before, I’m sure it will happen again but I’ve become confident enough to no longer keep a change of clothes in the car. I tend to stand a lot, sitting makes me uncomfortable as it increases pressure on the system.

Traveling is a bit much. I had forgotten my connector to my night bag on a trip to Brenda’s folks and had to sleep in a chair all night and set my alarm to wake me every 2 hours to empty. Lesson learned the hard way. On long flights I will bag up so I don’t have to get out of my seat. I’m surprised how much the cabin pressure affects my output. I may have to get up twice on even short flights. 

We talk of international travel again but it brings trepidation of TSA check points, where very unusual and very public encounters happen and the thought of another ignorant TSA agent calling me out or literally pulling open my waistband to peer inside, gives me pause.  I have had to lift my shirt up, at the check in so they can actually see my bag because they cannot fathom what fluid I might be carrying with me. Of course you have to be good natured (not my forte) and take the opportunity to educate, constantly pushing down your embarrassment, frustration and anger. 

Life goes on. 

Kung Pao Cauliflower...A Vegan Recipe for Lent.

Here is the original link  https://www.halfbakedharvest.com/kung-pao-cauliflower/

Extra Sticky Kung Pao Cauliflower

Produce

1 large head Cauliflower

2 cloves Garlic

1 inch Ginger, fresh

4 Green onions

1/4 cup Peanuts, salted

Note* I added red pepper strips and onion petals. 

Canned Goods

2 tbsp Coconut milk, canned full fat

Condiments

3 tbsp Hoisin sauce

2 tbsp Maple syrup or honey, real

Pasta & Grains

1 White or brown rice

Baking & Spices

1 pinch Black pepper

2 tbsp Cornstarch

1/2 tsp Red pepper flakes

Oils & Vinegars

2 tbsp Rice vinegar

1 tbsp Sesame or peanut oil

Other

1/3 cup + 2 tablespoons low sodium soy sauce or Braggs Liquid Aminos

INSTRUCTIONS

1. 1. Preheat the broiler to high. Line a baking sheet with parchment.

   2. In a large bowl, toss the cauliflower with 1 tablespoon cornstarch to coat. Add the coconut milk and 2 tablespoons soy say, tossing to evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Reduce the oven temp to 425 and bake another 5 minutes, until just tender.

   3. Meanwhile, make the sauce. Combine the remaining 1/3 cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add 1/4 cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.

   4. Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and green onions, and cook 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.

   5. Serve the cauliflower and sauce over bowls of rice. Top with additional peanuts and green on

1. 
   

Kalo Pascha!

 Καλό Πάσχα!  Good Pascha! 

In the tradition of Eastern Orthodoxy, our ‘fast’ begins today ( nearly a month behind American Easter) I put fast in quotes because in American culture, to fast is to abstain from everything to eat. 40 days would be a long time to go without but in the church there are levels of the fast. In our house, meat is off the table. According to our reading from Fr. Alexander Schmemann, if you don’t abstain, at the very least, from meat then you are not fasting. But that’s us. For some, it’s a strict Vegan diet but for others is what they can do or choose to do. Our kids fasted with us unknowingly as there are so many substitute vegetarian products that resemble meat. They had ‘chicken’ nuggets and were happy. 

We rarely abstain from dairy in our house and will eat fish. We don’t go out of our way to seek meat substitutes as that seems to defeat the purpose. There are a lot of veggie options now and I did hit a Burger King for a Impossible Whopper one year but why really? 

A lot of this does not work with our American daily lives of working long hours so we make adjustments. Sometimes health issues make it difficult. Rice and pasta and breads are great unless you have diabetes. Then what?  It’s a daily struggle for us but a good struggle and worth it in the final hours. Some days we simply skip dinner cause we are bored with our options. It’s ok. We are obviously not starving. 

A while back, in my younger days,  I did a monastic fast. Strict Vegan, one meal, after sundown. I lost 22 pounds and was a bear to be around so missed the point of fasting totally. When I was at the monastery learning iconography, I participated as the Monks did and took it all in stride. The labor was not overwhelming and I painted and prayed daily. Immersion has a lot to do with it. I loved chanting in the church and participating in all the services but it made me prideful and I had to stop. I still love singing but do it in my studio along with the Russians. 😂

Still now, during the fast, I have a large painting to work on or sometimes I will tie prayer ropes. It all helps me focus on the spiritual aspect of fasting. Painting makes me forget my hunger and troubles and Rachmaninov’s liturgy in the background helps my spiritual focus. I grew up in the Serbian Church so the Slavic nature of the liturgy reminds me of my youth in the church. 

This year, we started our journey watching The Island, a Russian film about a monastic that struggled for years with his pride and sin. It’s was so bleak and moody but a great message and food for thought. We have watched stories about the Monks of Mt Athos and anything we can to keep our focus on the spiritual side of life while life around us continues as usual. 

We keep our eyes on the eventual resurrection of our Lord and the events that lead up to it. Jim Bishop wrote a book called ‘The Day Christ Died’ a fantastic read for Lent. Really puts you in the period of His last days. 

And then, once over, we have the feast! We used have people over every year but we soon discovered our non Orthodox friends had no frame of reference for our joy so we now keep it in the family. Occasionally we have guests but if you haven’t abstained from flesh meats for the last 40 days, the roasted lamb is no treat at all. Just another Sunday dinner. 

So   Καλό Πάσχα to all. I hope your journey leads to you peace and enlightenment this coming holiday.

https://www.goarch.org/-/when-you-fast?fbclid=IwAR2wP6HeEnF3MGiRLQDlkG81pUN_xOvyJ2-X3la2kjpjZCoubdwXvYQ2aZ4

Steak Pasta Revisited

A long while back there was a great little place up the street from us called Ryan’s Bistro. It had some really great food and we loved it but it closed and reopened elsewhere several times before disappearing for good. 

I had a dish with steak, mushrooms, tomato and blue cheese over pasta. My favorite dish on the menu so I tried it at home. I have made this countless times and tonight we had it with a leftover NY Strip from the night before. 

I don’t eat pasta that often because of my diabetes but I found a great high fiber pasta here locally that does not cause a spike in my blood glucose and we stick to the serving size, religiously. 

Steak Pasta

1 tablespoon butter

2 tablespoons  olive oil

8 oz Cremini mushrooms quartered

A good handful of cherry tomatoes, halved

2 cloves of garlic, minced

8 ounces of steak I had a cooked medium rare NY Strip that I cubed into bite sized pieces. Use more if desired. If using an uncooked steak, fry the steak to medium rare first, set aside to rest the cut into bite sized pieces. Then proceed, using the same pan with the rest of the recipe. 

1 tablespoon of flour

1 1/2 cup milk

1/2 cup cream

4 ounces of blue cheese crumbled

1/2 cup Parmesan shredded. 

12 ounces cooked penne, cooking water reserved

I started by heating a large skillet with the butter and oil and added the mushrooms. Cooking till they just start to color lightly.  The tomatoes and garlic went next, sauté for a few minutes. I sprinkled the flour and let cook a few minutes before adding the milk. I let the sauce thicken and but then added the cream and cheeses. Salt and pepper, I also added red pepper flakes then add the beef to the mix and allow to heat through. 

Add the cooked pasta to the pan and mix. Dish it up with a sprinkle of Parmesan on top. Use the pasta water to thin the sauce if needed. 

 

Cinnamon Raisin Bread

 

Not exactly sure how this got started. My buddy John Birge went on one evening about loving raisins and Cinnamon Raisin breads and rolls.  I was looking for something to do and foraged for a decent recipe and came across this recipe from Bread Illustrated. The standout here was the final product and how it came together and in the end had a definite brioche vibe to the bread.  I've made several loaves now and am embarrassed to say that none has ended into John's hands yet. Sorry John, yours will come. 

This bread takes a while to rise because of the fat content. Try not to rush it, don’t proof it in a hot oven. I used 100 degrees max to prevent the butter from turning the dough greasy. 

This recipe is a bit more complicated than I'm used to but its worth the extra effort I think. 

Cinnamon Swirl Bread  (makes 2 loaves)  Mixer recommended. 

dough

8 tablespoons of softened butter in 32 pieces  unsalted 

3 1/4 cups bread flour

3/4 c dry milk

1 tablespoon yeast

1 1/2 teaspoon salt  skip if using salted butter

1 1/2 cups room temp water

1/3 cups granulated sugar

1 large egg room temp

1 1/2 cups golden raisins..

filling

1 cup powder sugar

3 tablespoons cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

1 large egg with 1 tbls water, pinch of salt

Toss the butter with 1 T flour and set aside.

Whisk remaining flour, dry milk, yeast together in mixer. 

Whisk water, sugar and egg until sugar dissolves.

In the mixer with a dough hook, add the wet ingredients to the dry and mix till a cohesive dough forms and no dry flour remains. Scrape the bowl, cover with plastic and rest for 20 minutes. 

Now, add salt to the dough and knead on medium until incorporated then start adding the butter a few pieces at a time till incorporated. Continue to knead until the dough is smooth and elastic. Reduce speed and add raisins and mix till blended. 

Place dough in a large greased bowl and allow to rise, 45 minutes. 

Now  start folding the dough, 8 times turning the bowl a quarter turn each time. Cover again then let rise until doubled. About an hour but maybe longer. 

After the rise, deflate the dough and divide in half. Keep half covered while you work with the other half.

 I simply rolled the dough out at this point into about a 18 x 8 inch rectangle. Mist the surface of the dough with water and sprinkle 1/2 the filling. Press down lightly with hands then mist again, lightly. 

'Roll the dough tightly  from the short end, dust lightly with flour and set aside to rest 10 minutes. Repeat with second half. 

Grease 2 8-9 inch loaf pans.  Cut the first dough cylinder in half length wise. Cut side up, braid the 2 halves, stretching slightly, and place in pan, cut side up. Repeat for 2nd loaf. Cover loosely with plastic wrap and let rise till they come to the top of the pan or higher as there is no oven spring with these loaves. About 1 1/2 to 2 hours or more. 

Heat oven to 350 and place rack in the middle. Gently brush tops of loaves with egg mixture and I used clear sugar crystals to adorn the top. Bake 25 minutes and reduce heat to 325. Rotate the loaves and bake to an internal temp of 200. Tent with foil if needed to prevent over browning. Cool for 5 minutes then turn out onto rack to cool for 3 hours before slicing. You won't be able to wait the long. The house is going to smell incredible. 

It’s a Runza kind of day....

 A local ‘delicacy’, the Runza or bierock. A stuffed bun with cabbage and ground beef. Loving them. Here’s one way to do it...

1 1/2 pound ground beef

Salt and pepper to taste

1 pkg of coleslaw mix

1 teaspoon or more garlic powder and onion powder

8 ounces melty  cheese like Colby in shreds

1 pack of Rhodes Texas rolls,  thawed and risen

Cook the beef, breaking it up. Add salt and pepper and spices. Add the package of slaw and allow to wilt then add the cheese and mix.

I broke out my tortilla press and place some parchment in it the sandwiched the risen roll and flattened the dough. I place 1-2 tablespoons of filling then gathered the edges and sealed the roll. Place seal side down on parchment lined half sheet. Let rise for 30 minutes then bake at 350 for 15 minutes till golden. 

That Magic White Cake Frosting

 We have a local family owned eatery here in Omaha that served a white sheet cake. It was Mackenzie’s favorite dessert of all time. Sadly, they closed and sold the property and the cake went with it.  They are friends of ours and apparently they had a few cakes left in the freezer so I got one for Kenzie’s birthday last year. It’s the frosting that makes the cake and they shared the recipe with me.

Sour Cream white Frosting

This recipe has to be adjusted as I made it as is and it was a little thin. I like a stiffer frosting so adjust accordingly.

1 pound butter softened

1 bag powdered sugar

1 teaspoon vanilla

1 1/3 cup sour cream

I would cream the butter, add the sugar and vanilla but add the sour cream slowly until it’s the consistency you like. This was too mush sour cream for me so less if you like the frosting a bit stiffer.

Tom and Jerry...a warm up for snow days

 

So a few inches of snow and single digit temps call for some serious medicine to get the blood flowing again. Since I am forbidden to shovel due to a cardiac event now 20 odd years in the past, Brenda braved the temps to scoop the drive, the walk around the corner and the neighbors drive. She joked about needing a hot toddy so I quickly ran in the house to assemble Tom and Jerry mix. She has never had it before and I remember it as kids when my Grandpa made them at Christmas. He had a lovely cup and bowl set, ringed in gold that he brought out for the occasion but I do not recall the recipe. My cousin Matt has the bowl and original recipe but he didn’t share so...I did a little research and found a winner. This concoction will do just nicely. Make sure you have a good rum, we have a Tortuga Dark Rum we brought back from St. Thomas years ago so we are good to go.

The recipe used a dozen eggs and 3 pounds of powdered sugar but I don’t want Tom and Jerry for the rest of my days so here is a scaled down version to make about 12 of them or so. 

Tom and Jerry

2 eggs, separated

Pinch of salt

1  - 1 1/2 cup powdered sugar

6 tablespoons of softened butter

Nutmeg, cloves and allspice...a 1/4- 1/2 teaspoon each to taste. 

1/2 teaspoon of vanilla

In 3 separate bowls:

Beat the egg whites and salt till stiff peaks form. Set aside

Beat the egg yolks till it forms ribbons. Add the spices and vanilla. Set aside. 

Beat the powder sugar and butter together till fluffy and light. 

Add the yolks to the sugar mix and beat then fold in the whites till well combined.

To make the drink:

Place a shot of dark rum and a tablespoon of the mix in a cup, then add about a cup of boiling water. Mix throughly and enjoy. A little whipped cream or a sprinkle of nutmeg? 

Scones...fit for a Queen (at least in this house)

 

Ok, no big secret here but I have tried a dozen scone recipes and this one produces consistent results. You can add whatever flavors or fruit you like but so far my biggest fan prefers blueberries with a tablespoon of cinnamon added to the fray. These are not sweet by any means. I usually add some sort of glaze when hot to sweeten them up a bit. Last batch was cranberries/orange but not the house favorite.  Here’s the recipe link...ad lib at will. 

Lastly, I use a scone pan. A ceramic dish I bought at World Market that has 8 wedges. I love consistent sizes and high scones so no spread with this at all but you get height. Enjoy! 

https://www.bonappetit.com/recipe/bas-best-cream-scones

Italian Comfort Food...Passatelli in Brodo

 

Basically noodles in broth, this rich, satisfying soup hits all the notes.  Sturdy noodles made from bread crumbs, Parmesan and eggs with a bit of lemon and touch of nutmeg. The broth, while usually chicken, tonight was vegetable with a dose of Turmeric to give it color and health benefits. A hearty soup for a cold night, I started early today and looked forward all day to putting it together.  Since I didn’t want to hit the stores today with the snow and street situation, I used what I had on hand. I made the noodles while I had the mixer out and used my meat grinder attachment to press the pasta. Worked great! I allowed the pasta to hang out in the fridge, covered and dusted with flour. When it came time to eat, I brought the broth to a rolling boil, dropped the noodles in and let them simmer after I turned down the heat. It gave the broth a chance to thicken nicely before spooning into bowls with more Parmesan and a grind of black pepper (improves the bio availability of the Turmeric.)  Great dish. 

For the Passatelli:

1 cup of plain bread crumbs (I used Panko)

1 cup Parmesan, freshly grated, real stuff.

2 large eggs 

Zest of a lemon

Grind of nutmeg

I used my mini processor to make the dough, adding a tablespoon of flour to tighten it up if needed. Let that rest for an hour before extruding the pasta either in a meat grinder or potato ricer. I dusted the finished product with flour on a plate and covered in the fridge till dinner.

For the broth I used vegetable which I augmented with 1/2 an onion, 2 celery stalks, 2 carrots, 3 crushed garlic cloves and a few peppercorns with a teaspoon of thyme. Salt to taste and simmer for about an hour. Strain and use. Chicken broth would have been made in a similar manner but adding a few chicken legs or bone in, skin on breasts. I almost always add Turmeric to improve the color and add health benefits. 

Enjoy! We sure did. 

Rye Bread kick

 

We unabashedly loved the marble rye at Walmart but it was a cat and mouse game with them and finally no more was baked at our store. We complained on deaf ears as the bread was quite popular but to no avail. I was messaging with my friends the Whitman’s when she sent a photo of a beautiful Deli Rye she had pulled from her oven. A few tweaks back and forth and I find the recipe came from a book we both  had in common so off I went to do a little experimenting. 

Firstly I had to research every recipe out there and the first loaf, which I knew the dough was too stiff, turned into a brick. We went thru about half before I gave up on it. The birds loved it though. 

So back to the recipe in the book which made enough dough for several loaves but the dough was wet and floppy. Not a real issue but the free form loaf did not stand up well in the oven. The rest of that dough went into a couple of pans this time and produced a nice sandwich loaf although it was pale in color and Brenda likes her bread dark. I also incorporated a tanzhgong. See below.

We finished that loaf mostly as toast, which was spectacular. One loaf went next door as payment for clearing the drive for us. So today it was time to make another batch. I cut the recipe in half and used a single loaf pan. I thought about the brick loaf I made and how dark it was with the addition of cocoa. So to this recipe I added a tablespoon of cocoa and a tablespoon of molasses. Both ingredients intensify the rye flavor and compliment the caraway seeds. Success! A nice loaf, dark and tasty. Toasted well and was a lovely soft texture but sliced like a dream for sandwiches. 

Deli Style  Rye (one loaf)

1 1/2 cups warm water

1 packet of yeast

2 teaspoons of salt

2 teaspoons caraway seeds

1/2 cup rye flour

2 3/4 cups AP flour

Optional...1 tablespoon of molasses and 1 tablespoon of cocoa

I used a tanzhgong with 1/2 cup water from above and 1 tablespoon of flour, mix and cook to form a mashed potato consistency, cooled and added that to the dough while mixing. 

Combine the dry ingredients. Bloom the yeast if you like and add the molasses to it. Add wet to dry and mix to form a pretty wet dough. If the dough is too dry add a bit more water.

Let the dough rest for 40 minutes then with wet hands, stretch and fold then let rise till double. 

I baked this in a Pullman pan but any loaf pan will do. Deflate the dough and shape into a loaf, place in the greased pan and allow to rise. Mine topped the pan. Score the top and bake at 400 degrees about 40 minutes or till the internal temp is 195 degrees or higher.