The long story: I saw two rye bread cooking segments on PBS last winter and was inspired to try my hand at rye bread. Baking bread is a decades old hobby and, as with my previous excursions into bread baking, purchased THE book, "The Rye Baker" by Stanley Ginsberg. The cook book provided the necessary skills to produce a rye bread recipe to my own taste, maximum taste for a minimum of effort. Actually, rye bread baking exceeded my expectations since I never liked any whole grain wheat bread (homemade or commercial) but enjoy whole grain rye bread's taste. The start of the camping season did provide a challenge since my Granby does not have an oven. So, after some experimentation (for breakfast):
One Rye Porridge Cake:
3 +/- tablespoons whole grain rye flour, usually labeled "dark rye flour". My favorite is Bob's Red Mill.
2-3 teaspoons dry milk
2-3 teaspoons cooking oil, I use canola but olive oil works too
Add water in small increments while mixing to produce a thick fluid batter.
Pour onto a hot oiled griddle and cook to lightly tan-brown, flip and cook to a light tan-brown. Cooking to a darker brown creates a chewy cake.
Spread on honey or a jelly packet to taste and enjoy.
No refrigeration. No leavening. No sweetener other than the topping.
Rye plants are unusual in today's industrial food system: rye can beat weeds without herbicide; grows in cold places with lower quality soil; and does not need fertilizer.
Rye porridge cakes takes me back to my forefathers (German) 20 generations ago: pick some seeds, grind them, add water, and cook. They ate 3 pounds per day per person of the stuff back then.
One Rye Porridge Cake:
3 +/- tablespoons whole grain rye flour, usually labeled "dark rye flour". My favorite is Bob's Red Mill.
2-3 teaspoons dry milk
2-3 teaspoons cooking oil, I use canola but olive oil works too
Add water in small increments while mixing to produce a thick fluid batter.
Pour onto a hot oiled griddle and cook to lightly tan-brown, flip and cook to a light tan-brown. Cooking to a darker brown creates a chewy cake.
Spread on honey or a jelly packet to taste and enjoy.
No refrigeration. No leavening. No sweetener other than the topping.
Rye plants are unusual in today's industrial food system: rye can beat weeds without herbicide; grows in cold places with lower quality soil; and does not need fertilizer.
Rye porridge cakes takes me back to my forefathers (German) 20 generations ago: pick some seeds, grind them, add water, and cook. They ate 3 pounds per day per person of the stuff back then.