Home | Profile | Register | Active Topics | Members | Search | FAQ
Username:
Password:
Save Password
Forgot your Password?

 All Forums
 Advanced Breads
 7. How about some Advanced down-home loafin'?
 Rustic Rye (without the Rye Chops)
 New Topic  Reply to Topic
 Printer Friendly
Author Topic  

Elisabeth_P
89 Posts
Elisabeth
Burlington NC
USA

Posted - Jan 12 2019 :  2:55:01 PM  Show Profile  Reply with Quote
Yesterday I made the rustic rye loaf.
I didnít realize till the day before that it called for rye chops. Since none of our local stores carried it I didnít put them it. I ended up using 1 1/4 cups of my mother flour instead of the called for 1 1/2 cups. We are planning on eating tomorrow so I will update then on the taste/texture... but so far it looks perfect! (I think I say that every week!)
I was fixing to help my dad cut up hog meat and make sausage so my mind was not all on my bread. With that said, I put the topping on before I was suppose to but I donít think it affected it to much!







https://youtu.be/vMTYv-trl7I
Here is a link to the YouTube video I made of how we made sausage. Is only a few minutes... thought you may enjoy.

Elisabeth

Proverbs 22:1

~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~

MaryJane
143 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Jan 12 2019 :  3:51:34 PM  Show Profile  Reply with Quote
Elisabeth, your rustic rye turned out fabulous. I think perfect! works ... every time.

Thank you for sharing your video and recipe for sausage. It was nice to "meet" you in person! We used to raise our own pigs and I still have the grinder we used. One year we smoked our own bacon and hams. It was a lot of work keeping the smoker going (a little shed we have that people think looks like an outhouse). My daughter and her family eat sausage patties every weekend it seems. I often wander by about the time they're serving up their eggs, sausage, and hash browns. And yes, I agree, you need plenty of sage. Sage is essential to sausage.

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
Go to Top of Page

Elisabeth_P
89 Posts
Elisabeth
Burlington NC
USA

Posted - Jan 12 2019 :  8:10:02 PM  Show Profile  Reply with Quote
Thanks!!
I started helping a man in our church make sausage when I was around 12-14 years old. Now our family raises them. This year we had the man who butchers the hog raise one for us. He raises them the same way we would raise one if we were doing it. It saves my dad a lot of time (Heís a pastor). My favorite way to eat sausage is to take a patty and drizzle some maple syrup on it! It is the best!! We had some sage we had grown, that we were going to use for our sausage. We dried it on the stems. It didnít want to grind up in the food processor, so we had to buy some.

Elisabeth

Proverbs 22:1

~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~
Go to Top of Page

MaryJane
143 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Jan 13 2019 :  08:17:21 AM  Show Profile  Reply with Quote
I thought it was just me who loved sausage ala maple syrup! Easy enough to do if you're serving sausage with waffles or pancakes. Yum. The community spirit behind your meat supply sounds wonderful.

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
Go to Top of Page

Ashley
396 Posts
Ashley
MOSCOW Idaho
USA

Posted - Jan 15 2019 :  08:26:09 AM  Show Profile  Reply with Quote
Your rye bread looks absolutely perfect! Thank you for sharing your sausage video...I never thought about "sausage just being sau without the sage". I love it!

Ashley Ogle
Go to Top of Page

Elisabeth_P
89 Posts
Elisabeth
Burlington NC
USA

Posted - Jan 15 2019 :  09:11:05 AM  Show Profile  Reply with Quote
Thanks!! Yeah, that thought just kinda came to me as I was making the video!

Elisabeth

Proverbs 22:1

~A good name is rather to be chosen than great riches, and loving favour rather than silver or gold.~
Go to Top of Page
  Topic  
 New Topic  Reply to Topic
 Printer Friendly
Jump To: