Any delicious Ideas to use up 10 lbs of organic rye flour?
- lecker Dec 6, 2013 02:07 AM
Please help. I am a very very new cook (started cooking a few days ago, after a life-changing trip through Italy and France). I am currently obsessed with making fresh pasta and I attempted to do so with the rye flour. Note to anyone who is thinking about using 100% rye flour to make pasta: just don't do it. It's too gummy and my attempt didn't taste very good to me, but my dear hubby ate all of the spinach/ricotta/parmesan raviolis that I made with them. I have since had better luck using 00 flour, which I have learned is the preferred flour to use for fresh pasta (in northern Italy, at least).
Anyways, I am looking for some creative and delicious recipes to use up the 10lbs of organic rye flour. All I can think of are russian breads or some other dense, flavorful European style breads. Those are the ones that I have found when I googled rye flour or rye breads. I also saw another CH post listing rye bagels (not a fan of bagels), rye cookies (not a big cookie fan), but haven't been able to find anything new, different but tasty rye flour uses. I am just learning how the different type flours are appropriate for different types of dishes, so I really don't know how best to utilize the overstock of rye flour that I have on hand. Does anyone have any ideas? Has anyone had success making macarons with rye flour? I love eating macarons and petit fours. Or if you are in the Frankfurt area and want some organic rye flour, please let me know. I am willing to share my stash...Thanks in advance for your help!
Not a direct answer to your question, but rye flour should keep in the freezer for 6 months, maybe more if it is not whole grain. Wrap it in smaller packages and make sure it is sealed well, you don't want to keep opening and closing the frozen flour. You can keep the opened packets in the refrigerator depending on how quickly you use them.
I found this recipe for rye flour pancakes that looks really good http://www.cookingsf.com/cookingsf/20...
Cherylptw: The reason you have never heard of using rye flour for pasta is because it is not a good combo. In my naivete, I didn't realize that flours were all different. I just thought if a recipe, like for fresh pasta, called for flour I could use any flour I happened to have on hand. NOW, I know better. :-) Thanks for the link to King Arthur. I found a recipe for sandwich rye bread that I will try after I purchase some bread flour. The recipe calls for instant mashed potato flakes. I doubt that I can find that here in Germany. Do you happen to know if I can just substitute real mashed potatoes for potato flakes? Thanks again!
Hi magiesmom: Thanks! Yes, that's good advice. I realized it the hard way - by trial and error. Sadly, my German isn't as good as my English so I still use English recipes, which usually seem to include ingredients that are more readily available in the U.S. than here. I'm sure it would be easier to get the correct ingredients if I bought myself a few German cookbooks, but...maybe when my German is better.
Smtucker: Thank you. The recipe looks good and I have all the ingredients except...what is rye bread improver and deli rye flavor? I assume potato water is water after I cook potatoes in it? Also, I haven't had any luck finding bread flour in Germany. The closest bread flour seems to be 812, which I haven't seen in any shops. I have seen 550, which apparently is similar to all purpose flour. Do you think I can substitute all purpose flour in this recipe and it will still be good? Thanks again for your help!
The numerical designations such as 550 and 812 refer to how much mineral matter is in the flour, measured by weighing the ash remaining after a sample of the flour is burned. In other words, It is a measure of how much of the husk was left on the grain before it was ground into flour. When American recipes call for bread flour, they are referring to flour with a higher protein content than what is commonly available in Europe. If you can find Hartweizenmehl, that may be closer to US bread flour. But Hartweizenmehl can refer to (a) hard winter wheat or hard spring wheat, both of which are considered bread flour, or (b) durum flour, which will give you a springier dough, but is generally considered more suitable for pasta. "00" refers to how finely the grain has been ground.
King Arthur Flour has an online chat with baking experts on their website (on East Coast of the US time, 6 hrs behind London) and you can get some wonderful help with their recipes. I have asked about substituting mashed potatoes for potato flakes in another one of their recipes, it works fine, but you do need to know enough about how the dough should feel, so you can adjust the hydration. Also, it helps if you have very smooth mashed potatoes. (I usually use some of the liquid from the recipe to run my potatoes in my blender).
You can use an equal amount of any regular mashed potato. Reduce your liquid by a couple of tablespoons to account for water in the potato. You may need to add a little extra flour when kneading the dough if its still a little sticky.
Don't be afraid to substitute ingredients that are similar when baking. How else will you know if what you're doing will work? Recipes are a guideline, use your creativity to put your own stamp on your dish. It's not complicated and the more you bake, the more you'll get the sense of what works and what doesn't.
Icelandic Brown Bread (adapted from The Great Scandinavian Baking book) Makes 2 loaves
1/4 cup brown sugar
1/2 cup softened butter (or oil)
1 cup rolled oats
1 cup dark rye flour
2 cups whole wheat flour
2 cups white flour
1 teaspoon salt
4 teaspoons baking soda
2 1/2 cups buttermilk
If you do not have buttermilk, use regular milk and add 2 1/2 tablespoons vinegar.
Mix dry ingredients. Cream brown sugar with butter or oil. Add wet ingredients to the creamed brown sugar. Add dry ingredients and stir vigorously. Batter will be very thick. Pour into two greased loaf pans and bake at 350 F for an hour or until a skewer comes out clean. Let cool in pan for 5 minutes then turn out onto a rack for cooling. You may need to run a knife around the edge first.
Let cool completely before slicing.
This is a dense, savory loaf well suited for open faced sandwiches. I recently made a banana bread with the same recipe that was delicious.
Use the same basic recipe above but add:
4 very ripe mashed bananas
1 1/2 cup brown sugar (instead of 1/4 cup like above)
2 teaspoons baking powder
Eye ball the amount of buttermilk.
You may need a little less since you have eggs and banana. It should be a very thick batter. Thicker than pancake or cake batter. This loaf took an hour and a half to bake. Let cool in pan for 5 minutes then turn out onto a rack to cool. You may need to run a knife around the edge first.
Let cool before slicing.
The original recipe is very forgiving so don't be afraid of it. I'm planning to do a christmas version with fruitcake spices and dried fruits.
thymetobake: This recipe looks great and fast. One question that I am curious about. What does the 2 cups of whole wheat flour and the 2 cups of white flour provide in the recipe that would be missing if I were to substitute or use 4 cups of white flour or 4 cups of whole wheat? I don't quite understand all the subtle differences between the flours yet. In the US, the flours are usually marked as bread flour, pasta flour, etc. Well, unfortunately, here in Germany, they are indicated by numbers like 405, 550,1050, which apparently indicate their ash content, according to google. My gosh, I had no idea that flour was so complicated and produced such different results. Thanks for the recipe! I can't wait to try it.
I'm not TTB, but as someone who is almost incapable of actually following directions, I have a lot of experience with substituting. As you've learned, flours all have their own individual properties--not just based on which grain (rye vs wheat) but also based on what's done to the grain (whole wheat, fine white, etc).
As a (very loose) rule of thumb, you can almost always safely substitute white flour for other flours but you (sometimes) sacrifice flavor and heft. Whole wheat adds a nutty flavor and a heavier texture (usually). Some recipes seem designed to work around the specific properties of a grain and some seem designed to emphasize it so it's helpful when the author gives the "why" not just the what and how. Substituting other flours for white flour is a lot riskier. But still fun!
Macarons don't generally contain any flour and I think rye flour wouldn't work in petits fours -- too dense and strong flavored.
Mashed potato is not a good substitute for dried potato flakes.
I sometimes use rye flour in spice cake or carrot cake. If you'd like (easy) recipes, I'll be happy to post them.
re: almond tree
Almond tree: Thanks. I would love to try your spice or carrot cake recipe with rye flour. Yes, would you please post? I didn't realize that macarons don't usually have any flour in it. I am sure it must be obvious to everybody but I just assumed it had flour in it.
Aside from making pasta and bread, making macarons is another recent interest of mine. I am trying to get my hands on Les Petits Macarons, which I have read is a good intro to making Macarons at home.
About the macarons -- don't worry, we are all here to learn.
Here are the cake recipes, both adapted from Fannie Farmer:
Combine in a medium bowl
1 cup rye flour
1 cup white or whole wheat flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp powdered cloves or allspice
1/4 tsp salt
2 tsp baking powder.
In a large mixing bowl, beat
Beat in gradually
1 cup brown sugar
Add the flour to the egg/sugar about 2/3 of a cup at a time, alternately with
1 cup apple or orange juice
1/2 cup oil
Pour into a lightly greased rectangular pan of about 23 x 33 cm. Bake approx 25 min at 175 degrees C.
(Cake is done when it is nicely mounded and medium brown on top.)
Can be frosted or just sprinkled with powdered sugar.
*I use my food processor to "mush" the carrots & then to mix the cake -- fewer utensils to wash!*
Place in food processor with chopping blade
4 large carrots (3 c grated)
about a 3 cm slice of fresh gingerroot (optional)
Process until carrot pieces are fairly small, then add
2 c brown sugar
1/2 c oil
1/2 c fruit juice
1/4 tsp salt
2 tsp cinnamon
Pulse a couple of times to mix. Add
1/2 c raisins
Pulse again a couple of times. Add
2 c rye flour OR 1 c EACH rye & wheat flour
1.5 tsp baking soda
Pulse till just barely mixed.
Pour into a lightly greased rectangular pan of about 23 x 33 cm. Bake approx 40 min at 175 degrees C.