It’s been an entire moon phase since I started this journey and 5 years to the day since I lost my Aunt Barb to cancer.
A loving wife, mom, aunt, sister, daughter and friend; she wore many hats and touched the lives of many people. Her time with us was short, reminding us of the fragility of life and the importance of enjoying the moments we have with others. Although she has left her physical form on this Earth her loving presence remains and is felt by those whose lives she has touched.
A great hostess, there was always room for one more at her table. She made the best raspberry pie I have ever tasted. I’ll never forget the smell, taste and texture of that pie. That’s the true mark of a kitchen goddess: an unforgettable dish. Recipes are unique to the people who create them, especially in baking. You have to be able to feel when you’ve reached the consistency or texture you desire, a recipe can’t teach you that. To me, it’s the person that created the dish everyone is dying to get the recipe for that is the real secret ingredient. They’re the reason why even when you do get your hands on the prized recipe, for the dish you’ve enjoyed at their home time and time again, it just doesn’t taste quite as good.
In honour and memory of my Aunt Barb, I dedicate this post to her and will share with you my favorite bread recipe: Molasses Yogurt Rye Bread.
To make this bread you will need:
¾ cup warm water
2 ½ tsp active dry yeast (okay so this ingredient isn’t local, I was too excited to have to wait to make a starter for this recipe)
½ tsp molasses
1 cup yogurt
¼ cup molasses
2 1/3 cups whole dark rye flour
2 cups (approx.) bread flour
1 tsp butter (to grease bowl)
In a large bowl add water and ½ tsp molasses, sprinkle yeast over top; let stand until foamy, 5-10 min. Stir in yogurt and molasses. Add rye flour and bread flour and stir to make a shaggy dough.
Turn the dough out onto a lightly floured surface; knead, adding more bread flour as necessary, to make a soft smooth dough. Place the dough in a greased bowl, turning the dough to grease all over, cover and let rise in a warm draft from place for 1 ½ hrs.
On a lightly floured surface knead the dough gently; shape into a smooth ball. Cover with a tea towel and let rise for 10 minutes. Flatten it into a 1 inch thick oval, long side facing you. Fold top and bottom thirds over center to form torpedo shaped loaf; pinch the seam to seal.
Place, seam side down, on rye floured or parchment paper-lined peel or baking sheet. Cover with a tea towel; let rise in a warm place until doubled in bulk, 45 – 75 min. Cut ½ inch deep slits into top of loaf.
Bake on preheated baking stone/sheet at 425 F for 20 min, sprinkling bottom of oven with a few handfuls of water when putting loaf in oven and again after 3 min of baking.
Reduce heat to 375 F; bake until crust is hard and bread sounds hollow when tapped on bottom, approx. 25 min. Let cool on rack.
This is by far my favorite rye recipe. It smells absolutely amazing while it’s baking and tastes even better. Bon Appetite!