Archive | November, 2017

Soaked Spelt and Rye Soda Bread

29 Nov

Spelt and Rye Soda Bread

  • 3 c. spelt flour
  • 1/2 c. rye flour
  • 1/2 c. flax seeds, ground
  • 8 Tbs. butter (1 stick)
  • 1/2 c. apple cider vinegar
  • 1 and 1/2 c. buttermilk
  • 1 tsp. salt
  • 1 tsp. baking soda

In a large, glass bowl, whisk together the spelt and rye flour. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. In the morning, preheat the oven to 350 degrees F. Prepare two greased bread pans (or use cast iron skillets). Mix together the salt and baking soda. Spread out the dough flat onto a table. Cut the butter into little chunks and drop on the dough. Smash the butter into the dough using a pastry blender or fork. Sprinkle the salt and baking soda on top and then knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. Bake at 350 Fahrenheit for 30-40 min.

 

Advertisements

Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.