[RiversideLen]

This afternoon I baked the Semolina Rye Bread from KAF. While the recipe doesn't call for it, I made a starter the day before using 100% of the rye and water and 50% of the yeast. The rest of the yeast was added to the dough today. The loaf looks good, I'll slice into it at dinner time.

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[RiversideLen]

Today I made a vanilla cake from a mix (Arrowhead Mills). I used buttermilk (it calls for regular milk or soy milk) and baked it in a small bundt pan (the half size pan, not the mini one). The cake rose beautifully over the top without any spillover. I topped it with my chocolate frosting flavored with Hazelnut flavor (from The Spice House). It was very good.

[RiversideLen]

On Friday I made rye sandwich buns.

[RiversideLen]

On Friday I made rye sandwich buns.

[RiversideLen]

I made nachos for a pre dinner snack, I piped refried beans onto tortilla chips, topped it with Mexican cheese and popped it in the oven, convection bake at 450 degrees, for a few minutes. Also made a boneless pork roast and mashed redskin taters.

[RiversideLen]

Rascals, I used fresh brewed decaf coffee for all the water the recipe calls for. It's not something I do often, just when I feel like making a darker loaf. I don't detect any flavor difference when doing that. In addition, or sometimes without using the coffee, I have used a level tablespoon of unsweetened cocoa. This does affect the flavor of the bread, gives it a very subtle chocolate note. Again, that is not something I do often.

[RiversideLen]

Today I made salmon patties, I haven't had those in a long time. Have enough left for tomorrow's lunch.

[RiversideLen]

Thanks Baker Aunt. It looks like something I can do. I've never made crackers before. I'm putting it on file on my to do list.

[RiversideLen]

BakerAunt, I don't have that, and yes, I would appreciate it if you post it.

[RiversideLen]

I've baking my pizzas at 500 degrees, I use the parchment from KAF, I pull it out after 2 minutes, you can see from the baked pizza pic I posted, it gets toasty after 2 minutes.

Sometimes I make a simple sauce out of tomato paste, I thin it out to the desired consistency with water, put a little garlic powder and oregano in it and sometimes a teaspoon of olive oil. It comes out pretty good.

[RiversideLen]

Both interesting articles. Suddenly I have a taste for brownies.

[RiversideLen]

The pizza tastes great, just like pizza. The tomato sauce, toppings and cheese are the main flavors. Rye without the addition of caraway seeds is pretty mild. I haven't used seeds in rye in years, my rye breads are mild in taste. I also go easy on salt in my breads and that might help to tone down the flavor of the grains. Or who knows, maybe my taste buds are fried, lol.

Interesting article on Ron Santo's pizza place, Aaron, I didn't realize he had a chain of them. I know the ball players back then didn't earn anywhere near what they get today. So earning a few bucks on the side was probably important. They had Ron Santo pizza in Wrigley Field in the '60's, for a while. They were limp individual serving pies, I'm sure they weren't anything like the pies in his restaurants or the frozen pies at the grocer, I'm sure Mr. Wrigley dumbed them down in order to create maximum profit.

[RiversideLen]

Mike, that pizza pan looks interesting. What is the max temp it is rated at?

[RiversideLen]

I took a third of my rye pizza dough and rolled it out thin. Topped it with jarred pasta sauce, fresh mushrooms, chopped, ground beef, mozzarella and Mexican cheese.

There it is unbaked so you can see the pale color of the rye dough.

I baked it at 500 degrees on a baking stone with parchment paper. I slid the parchment out after 2 minutes and baked the pizza a total of 6 minutes.

It was good, really can't tell it's rye.

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[RiversideLen]

Thanks Rascals.

I've had a few slices of the Rye Raisin bread and I like it a lot. I'll be making that again.

I have a bag of rye flour that is fast approaching it's best use by date so I'm looking for ways to get it used up. Today I decided to incorporate some rye in pizza dough. It's something that I've thought about before but haven't done until now. I used 1/2 cup of each, rye, semolina, bread and white whole wheat flours, a quarter tsp of salt and yeast, a tbsp of olive oil and honey, hydrated at 69%. I've had it proofing at room temp for a few hours, I will soon put it in the fridge and will use half of it tomorrow. I'll report back.

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