As many of you know, I am a bread lover. Matters not whether it’s rye bread, sourdough, biscuits, bagels, quick bread, cornbread – you name it. If it smacks of bread, I am all over it. So, the other evening having just received my latest A1C blood test results and learning that I am no longer classified as a diabetic, I celebrated. I fixed these delicious rolls to go along with Duck Sausage and Bean Soup. (Recipe already on site.) And the combination of these biscuits and the soup turned out to be perfect! And thank you Pam from 101milekitchen.com for this great recipe.

And the best part. (Well, almost the best part, was how easy the biscuits had been to make.) (The actual best part was how wonderful these biscuits tasted. And how delicious they still were the second and third day!) One bowl and hardly any prep time. In fact, the oven took longer to come to temperature than it took for me to mix and shape the biscuits. How cool is that!

And cleanup was a snap. So, all in all, a recipe destined to be prepared and served over and over at Chez Carr. And each time I plan to make them a bit different. As examples, next time I make these biscuits, I’m going to use grated sharp cheddar cheese and a pinch of chili powder. Or crumbled blue cheese, granulated garlic, and a pinch of dried thyme. The possible variations are truly endless.

So, if you too like soft, flavorful, and easy to prepare biscuits, this is the recipe for you.

Well, the weather Goddess doesn’t seem to be able to decide what to do regarding precipitation around here. Mixed rain and snow are being threatened by the weather forecasters. But looking out the den windows, the mountains are in the sun’s spotlight. All the new snow that has fallen over the past week has turned even the low foothills into a snowy wonderland. Grey clouds are high in the sky, but the mountains themselves look Christmas card worthy. Truly beautiful to behold.

Speaking of Christmas, how did it come around again so soon? I sincerely hope you were paying more attention than I was, because so far, I haven’t given Christmas gifts and goodies even the slightest thought. Perhaps I should work on Christmas this weekend. But first there are World Cup matches to watch. And I do have my priorities after all! Christmas will just have to get sorted out between games. Besides, after all the Christmas’s I have withstood, I know everything will work out just fine in the end. It always does!

May you too adopt a more cavalier attitude towards the holidays this year. We are all so blessed and have so much to be thankful for. If all the cookies don’t get baked as planned, or a tree doesn’t get decorated this year, or you decide to go away for the holidays, so be it. Just be joyful and thankful for what was accomplished. If you are like me, you sometimes set the bar too high. Lowering the expectations you set for yourself could be the best way to truly enjoy this wonderful time of the year.

Peace and love to all.

1¾ c. unbleached all-purpose flour, fluffed

1 T. baking powder

½ tsp. kosher salt

freshly ground black pepper (just a smidge)

⅓ c. finely grated Parmesan cheese or grated cheese of choice

½ tsp. Italian seasoning or favorite combination of dried or fresh herbs

1 c. whole milk or half whole milk and half buttermilk

6 T. extra virgin olive oil  

Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl whisk the flour, baking powder, salt, Parmesan cheese, and Italian seasoning together. Pour the milk and olive oil over the dry ingredients. Stir just until the dry ingredients are incorporated. Don’t overmix.

Using a #24 (3 tablespoons) ice cream scoop, drop the biscuits onto the prepared pan. Bake in a pre-heated 425-degree oven for 14-16 minutes or until the bottom side of the biscuits are a nice golden brown. Remove from oven and serve immediately or allow to cool and warm just before serving.

    

OK, this is it! No more searching the internet for the perfect whole grain baking powder biscuit that is low in sugar and tastes fantastic. Because I have now found the holy grail of fairly healthy biscuits. Not only are these biscuits delicious; they are a snap to prepare. And because of this, I am so excited to share this recipe with you.  

And to whom do I have to thank for this recipe? foodnetwork.com. (I would throw immoderate plaudits towards the person or persons who came up with this recipe, but his, her, or their names weren’t referenced.)

Of course, I did make a couple of simple changes from the original recipe. I reduced the amount of salt from 1 teaspoon to ¾ teaspoon. And the next time I make these amazing biscuits, I will not brush the tops with buttermilk before baking them. (I found it a waste of good buttermilk for no apparent reason. The biscuit tops didn’t brown, so why bother! Next time I make these, which I assure you will be darn soon, I am going to try mixing an egg yolk with a bit of whole milk. If that works to help make a beautiful brown top, I will edit this recipe to include that step.)

Anyway, for now, these biscuits taste wonderful, but don’t expect the tops to be gloriously brown. Ain’t going to happen unless you bake them long enough to burn the bottoms. Which is not what I would suggest! What I would recommend however, would be to serve these biscuits warm, spread with room temperature butter and either local honey or a very nice jam or jelly. Because these babies deserve only the best. As do each and every one of you! Of course!

Well, there’s not much more to report today from Lake Wobegon. (And yes, I do miss Garrison Keillor’s The Prairie Home Companion.) It was such a fun radio show. And I especially loved the description of the town. “Lake Wobegon, where all the women are strong, all the men are good-looking, and all the children are above average.” Especially the line about women. Women have always been strong, but it was nice to hear it said. (And I am taking strong to mean competent, capable, proficient, accomplished, knowledgeable, talented etc. etc., rather than merely muscular!)

So, to all you “strong” women out there who make life better for everyone you meet, I salute you. Keep up the good work. Because life is not getting easier. For anyone. And staying positive in these tumultuous times is sometimes rather difficult to maintain. I only know that because I feel it too. I would love some morning to read in the newspaper that the Ukraine was now free of Russian invasion. Or the war on poverty was winning. Or that Covid was finally obliterated. Or that everyone finally acknowledged that climate change is real. (As just a few examples.) But that is only wishful thinking. And just thinking never accomplished anything. What helps is action.

So, if you have yet to cast your ballot, please do so ASAP. And for those who have already voted – good on you!

Peace and love to all.

1½ c. whole-wheat pastry flour

1 c. old-fashioned rolled oats

2 tsp. baking powder

2 tsp. granulated sugar

¾ tsp. kosher salt 

freshly ground black pepper (not a lot)

6 T. cold unsalted butter, cut into ¼-inch pieces

1 c. buttermilk

Preheat the oven to 400-degrees.

Line a rimmed baking sheet with parchment paper.

Place the flour, oats, baking powder, sugar, salt, and pepper in a food processor. Pulse until the oats are finely ground.

Add the butter and pulse until the mixture resembles a coarse meal.

Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together. (I use a table knife to do my stirring.)

Dust a work surface with flour.

Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1-inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Then roll or pat out to a generous ¾-inch thickness. Cut out rounds using a 2½ to 3-inch biscuit cutter, rerolling and patting together to cut more biscuits until all the dough is used.

Arrange on the prepared baking sheet, leaving about 2-inches between each biscuit.   

Bake the biscuits until risen and light golden, 17 to 19-minutes. Serve warm.

   

Even though I have reduced my A1C down to an almost “normal” number (getting off prednisone really did the trick), I am still trying to eat like I have type 2 diabetes. And why shouldn’t I? I’m a senior citizen and sugar has never been a required food group! And at least for me, sweet desserts have never been my problem. (I like them, but don’t have to have them every day like a certain member of my family who shall remain nameless!) But, and isn’t there always a but, rather than cookies or candy, bread has always been my downfall. And as everyone knows bread is high in carbs. And our bodies break down carbs into glucose, leading to an increase in blood sugar levels. So, still craving bread, but armed with a tiny bit of knowledge, I like to bake with whole wheat and rye flours now rather than all-purpose white flour. Of course, there are times when white flour is the only choice. But I’m always keeping in mind that whole grains are far better for us. So, when I found this recipe for whole wheat biscuits on the rachaelcooks.com site, I was eager to bake us up some biscuits for dinner.  

I served the biscuits with Leftover Pork Tenderloin and Veggie Stew and they were so yummy. Of course, whole wheat flour takes a bit of getting used to. It produces a grainier mouth feel. But the flavor is lovely. And the more you eat baked goods made with whole wheat flour, the more you learn to appreciate the flavor it brings to the bread or whatever baked goods you are producing. Not to mention the nutritional benefits associated with whole grains.

So, next time you feel like making biscuits, give this recipe a try. They will be perfect any time a biscuit would make the perfect addition to a meal. Plus, they are easy to make. And isn’t that always a bonus.

So, thank you Rachael for this delightful and reasonably heathy recipe.

Well, that’s all for today. Mr. C. has a gig tonight in Bellevue. And before the gig we plan to dine at Angelo’s Italian Restaurant. I can hardly wait. Angelo’s was one of our favorite haunts when we lived in Bellevue. So, anytime I get to eat there is a walk down memory lane. Not to mention, a reason to eat more than I should. (Like I need a reason for that!) Anyway, it will be great too because we will be joined by Mark and Vicki, our dear friends and neighbors. So, great food and great company. What could be better?

Peace and love to all.

1½ c. whole wheat flour  

¼ c. yellow cornmeal

2 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

freshly ground black pepper

2 T. granulated sugar

¼ c. grated sharp cheddar cheese

6 T. cold unsalted butter, grated

¾ c. buttermilk

In a large bowl, whisk the whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, and sugar together. Stir in the cheese and grated butter. Add the buttermilk and stir until just combined.

Pat out the dough to about a ½-inch thickness on a floured surface. Use a biscuit cutter to cut into rounds. Re-roll the scraps and cut as many rounds as you can. Place on an ungreased baking sheet about 1-inch apart.

Bake in a pre-heated 450-degree oven for 12 minutes or until golden brown. Best enjoyed fresh and hot. (But gently microwaved and slathered in room temperature butter works mighty fine too.)

 

Over the years I have made many types of bread. Baguettes, boules, loaves, quick and yeast breads, rye, whole wheat, sourdough, you name it. But now that I need to monitor my carbs more closely and concentrate on upping my fiber intake, it isn’t quite as much fun to bake bread as it used to be. Until yesterday that is. Because yesterday’s bread baking adventure was not only fun, but the whole process went quickly, and the result was wonderful. But then, I have always been a sucker for sourdough bread of any kind. And I am particularly fond of English muffins. And when English muffins are built using olive oil, an egg, milk, and rye and whole wheat flours, the carb count is reasonable, and the fiber count is high enough to offset the 1 tablespoon of honey used as a sweetener.

If there is any one thing on which most experts on diabetes agree, it’s that carbs in the form of fiber (mainly in fruits, veggies, whole grains, and legumes) are better for us than any other type of carbohydrate. Our bodies are simply unable to absorb and break down fiber. So, fiber rich foods don’t cause a spike in blood sugar the way other carbohydrates can. Which in turn helps keep our blood sugar in the appropriate target range. So, all in all, lots of fiber is quite essential for our every day good health.

So, not only are these English muffins delicious; they are high in fiber and stinkin’ easy to make. And the best part, I can toast half a muffin in the morning for breakfast and not feel guilty. (I hate feeling guilty.)

So, if you too would like to build an English muffin that is easy to prepare and tastes really great, this is the recipe for you.

Well, I’m home today because we are having our yearly generator inspection. Mr. C. is off performing at the annual Anacortes Arts Festival, but someone had to stay home to greet the nice man who will be performing the checkup. Since I don’t play the piano as well as Andy, I pulled the short straw. But not to worry. Mr. C. is in two other bands performing tomorrow, so I will have plenty of time to check out the art exhibits and help a few artists line their pockets from the fruits of our labor. (My civic duty, right?) OK, I will also be in the audience to applaud the bands, because, well, I really love jazz, and these bands do jazz really, really well.

And for those of you who live in the area and have never visited the Anacortes Arts Festival, you are in for a treat. There are dozens of booths featuring high quality arts and crafts for sale, three stages offering live music, and fun food opportunities in abundance. So, don’t miss this opportunity to support your local artists, try a new dish or enjoy an old favorite, and listen to some great music.

And as always, laugh, love, and just be happy to be alive.

Peace and love to all.

½ c. sourdough discard (I used a rye flour sourdough starter)

2¼ tsp. instant yeast

1 T. honey 

2 T. extra virgin olive oil, plus more for greasing the mixing bowl

1 tsp. kosher salt

1 lg. egg

¾ c. whole milk

1 T. vital wheat gluten

½ c. stone-ground rye flour

2 c. stone-ground whole wheat flour

Place the sourdough starter, yeast, honey, and 2 tablespoons olive oil in the bowl of your stand mixer. Let sit for 5 minutes until bubbles start to appear.

Add the salt, egg, whole milk, vital wheat gluten, rye flour, and most of the whole wheat flour.     

Using your dough hook, mix everything together and knead for 5 minutes. Add more flour as needed to make a tacky dough.  

Pour a bit of olive oil in the mixing bowl, and using your hands and a stiff plastic spatula, form the dough into a well-greased ball. Cover the bowl tightly with plastic wrap and allow dough to rise until doubled, around 1 to 1½ hours.

Line a baking sheet with parchment paper and then lightly sprinkle with cornmeal.

Place the risen dough on a lightly floured work surface and cut into 8 equal pieces. Form each piece into a ball and flatten slightly with your fingers. Place about 2-inches apart on the prepared baking sheet. Cover with a lightweight tea towel and let rise until the muffins are doubled in size, around 45 minutes.

When you are ready to cook the muffins, heat a pan (a non-stick griddle works great for this) over medium-low heat. Gently lift the muffins with a flat spatula and place them on the heated pan. (I do 4 at a time. Too many at a time makes it difficult to flip them.) Cook for 2 minutes on each side and place them back on the same baking sheet.

Bake in a pre-heated 325-degree oven for about 10 minutes or until fully cooked. (The internal temperature should be at least 200-degrees to consider the muffins fully cooked.)  

Remove from oven and place on a rack. Store in an airtight container. Great slathered in butter or spread with something sweet or savory.

    

So, I know I have mentioned before that I am not a gourmet. I am just a gal who likes really great food. And I am not a food snob. I mean really, my favorite food is a bacon guacamole burger. So, that said, I definitely do not qualify for gourmet status! And for more proof positive, in addition to a truly great burger, I periodically get a yearning for a really good hotdog. Again, hardly a gourmet food. Except, and I mean this, when the hotdog is made by a specialty butcher shop. Then – all bets are off. But what I never have been able to find until yesterday, was a hotdog bun worthy of the quality hotdogs that are now available at most grocery stores. And yes, I am picky when it comes to both hamburger and hotdog buns. The buns should be tasty as well as able to contain all the meat and fillings while the juices run down my arms and off my elbows. (A condition I find usually happens when I am enjoying a really good burger or hotdog.)  

So, in keeping with my new reality (whole wheat flour and reduced sugar) I modified a recipe that I found on the godairyfree.org. site.

And I have to say, this was one of the easiest bread products I have ever made. And the resulting hotdog buns were good enough to have eaten sans the hotdog. Of course, I didn’t, but the bun was just that delicious. And tender, and just the right size to keep my hotdog and extras (mayonnaise, dill pickle relish, ketchup, and old-fashioned yellow mustard) from escaping. This quick and easy to prepare bun simply made for one absolutely delicious hotdog experience.

So, if you too love a great hotdog then this is the bun for you. And sorry there is no picture of the dough made into hamburger buns. But after tasting the dough rolled into hotdog buns, I’m sure it won’t be long before I make hamburger buns. When that happens, I will edit this post and add a picture.

Until then, just trust me and make your own hamburger buns using this recipe. You will not be disappointed.

As always, have fun in your kitchen. There are so many fabulous recipes available on the internet. I can’t imagine ever going back to just having cookbooks. In fact, I haven’t looked at even one of the many cookbooks I own for such a long time it’s almost embarrassing. Because I own some really great cookbooks. Of course, some of them like my Betty Crocker cookbook are being held together with silver tape and stains from cooking incidents. But others are still in pristine condition. But I still keep them around because it’s like having good friends. You may not see them very often, but it’s reassuring to just know that they exist.

So, to all my good friends, I may have been a bit reclusive lately, but never wonder if you are still a part of my life. You absolutely are and always will be dear to my heart. I’m just getting older and slowing down a bit. Think of me like you would one of my cookbooks. On the shelf but always available when needed.

Peace and love to all.

1 c. lukewarm water

2 tsp. granulated sugar

2¼ tsp. or one pkg. instant yeast

1 tsp. fine sea salt

2 T. extra virgin olive oil, plus extra to grease the bowl

½ c. oat flour  

2 T. vital wheat gluten*

2 c. whole wheat pastry flour or white whole wheat flour**

In the bowl of your stand mixer, combine the water, sugar, and yeast. Let sit and proof for about 5 minutes or until you start to see bubbles. 

Add the salt, olive oil, oat flour, vital wheat gluten, and most of the whole wheat pastry flour to the yeast mixture.

Using your bread hook, knead the dough until it is soft, smooth, and elastic using as much additional flour as required.

Pour a bit of olive oil in the bowl, and using your hands and a plastic spatula, roll the dough into a lightly greased ball. Cover the bowl with a tea towel and let rise in a warm place until doubled, about 1 hour.

Lightly oil a baking sheet or line it with parchment paper.

Transfer the risen dough to a lightly floured surface and punch it down.

Cut the dough into 6 equal portions.

For hotdog buns:

On a lightly floured surface, roll out each portion into a flattened piece of dough about 5-inches long and 4-inches wide. Then tightly roll up the dough to form a cylinder. Tuck in the sides/edges and place each portion on the prepared baking sheet about 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.

Bake in a pre-heated 375-degree oven for 10-12 minutes or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.

Remove from oven and transfer to a wire rack to cool completely before slicing.

For hamburger buns:

Shape each portion into a ball, then flatten slightly to form a bun. Transfer to the prepared baking sheet at least 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.

Bake in a pre-heated 375-degree oven for 10-12 minutes, or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.

Remove from oven and transfer to a wire rack to cool completely before slicing.

*Vital wheat gluten

Any type of whole wheat flour (regular, pastry, or white) does not contain as much gluten as found in all-purpose flour. The protein boost provided by vital wheat gluten adds elasticity to bread dough made with whole wheat flour which results in a less dense product. So, when using any type of whole wheat flour exclusively in a recipe, a bit of vital wheat gluten is always a good idea.

**Whole wheat flour

Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard winter wheat.

Like regular whole wheat flour, whole wheat pastry and white whole wheat flour too are milled from whole wheat-berries. Unlike their refined counterpart (all-purpose flour), whole wheat flour is not devoid of the bran and germ making any type of whole wheat flour more nutritious than all-purpose flour.   The only difference between white whole wheat or whole wheat pastry flour and regular whole wheat flour is simply in the type of wheat used. So yes, whole wheat pastry flour and white whole wheat flour are lighter in color than regular whole wheat flour. But they are not bleached. They are simply milled from a different type of wheat.

    

If you are a Boston brown bread lover, then this recipe should be right up your alley. The only real difference in ingredients between this quick bread and Boston brown bread is in the use of rolled oats and wheat germ in place of cornmeal. And there is no steaming this bread. It goes in the oven just like any other quick bread.

In fact, this is one of the easiest breads you will ever have the pleasure of building. No mixer involved. And you only need to get one mixing bowl dirty in the process. Of course, there are measuring cups and spoons necessary for recipe integrity, but then there are always measuring implements involved in baking. Baking being the chemical changing “thing” that it is!

But truly, this is one of the easiest breads to fix. And one that your entire family will enjoy. I know this as a fact because this was my 4 children’s favorite breakfast bread. They loved it straight out of the oven or toasted the next morning. I used to make a triple batch and every bit of it was gone within 2 days.

Now I bet you are wondering where I got this recipe. And I would love to be able to provide you with that information. But I don’t have the foggiest idea. Maybe that’s because I have been making this bread since the mid-70s. And that my friends, was a long time ago. All I remember is that I added the wheat germ to the original recipe because I was adding wheat germ to any dish that I could. Meatloaf, cookies, bread, you name it. And of course, since I am now on a healthier food quest, I replaced the white flour called for in the original recipe with whole wheat pastry flour and the granulated sugar with coconut palm sugar. And as far as I can tell, there is no discernable difference in the flavor or texture of the bread. And it’s a bloody good thing, because there is no going back even though this was a fairly healthy bread to begin with!

And why I haven’t posted this recipe until now is anyone’s guess. (Actually, I thought I had already posted it, so if you stumble upon it as you peruse this site, please let me know.) (Oh, and please provide me with whatever name I gave it, or I won’t be able to find it a second time. And yes, thank you, I am feeling every one of my 78 years!)

Well, that’s it for today. It’s Friday again and I’m not quite sure how that happened so quickly. Time just seems to be passing at warp speed. I remember hearing older people talk about this very thing when I was younger. And thinking that they were crazy. Now, that I am in the category of being an “older person”, I realize I was the one who was crazy. Time really does fly by when you get older. I’ve kind of always wondered how that works. But I’m too lazy now to do the research required to prove that it actually happens. Of course, I don’t really have to do any research. Einstein got there before me. In the Special Theory of Relativity, Einstein determined that time is relative—in other words, the rate at which time passes depends on your frame of reference. So, I’ve decided that people’s point of reference changes according to their age. I’m sure if Mr. Einstein were still around, he would thank me for that little bit of extra enlightenment.

As always, take the time to have fun. Laugh a lot and often. And seek positivity in others as well as in yourself. We are only here for a very short time. Make the most of the time you have.

Peace and love to all.

1 c. whole wheat pastry flour or regular whole wheat flour

1 c. rye flour

2 T. wheat germ* or wheat bran** (your choice)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

¼ c. coconut palm sugar (granulated sugar can be used if preferred)

1 c. rolled oats

½ c. regular molasses***

1¼ c. buttermilk

1 c. golden raisins

¾ c. chopped walnuts

Combine flours, wheat germ or bran, baking powder, baking soda, salt, coconut sugar, and rolled oats in a large mixing bowl. Gradually stir in the molasses and buttermilk. Then stir in the golden raisins and chopped walnuts. Scoop into a greased loaf pan or pans. Let stand at room temperature for 20 minutes.

Please note: Non-stick pans are best for this recipe.

Bake in a pre-heated 350-degree oven for 1 hour (single loaf pan 9×5-inch) or 40 minutes for 2 8×4-inch loaf pans. A toothpick will come out clean when stuck in the middle of a loaf when the bread is done baking.

Remove from oven and let cool for 10 or so minutes before removing from pan.

Great slathered with butter at breakfast or as a afternoon treat with coffee or tea.  

*Wheat Germ

According to healthline.com “Wheat germ has excellent nutritional value as a food supplement, experts say. It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus.

Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat. Although it’s removed from most processed wheat products, it is a major nutritional component of whole grain wheat.”

From thehealthsite.com “8 amazing health benefits of wheat germ:

Relieves constipation

Boosts immune system

Lowers blood sugar

If diabetics are skeptical about wheat germ, here is something to convince you otherwise. We already know that this food by product has a high content of dietary fiber. And this can help reduce postprandial blood glucose response. Making whole grains a part of your diet can even help you prevent type 2 diabetes.

Improves cardiovascular health

Reduces cancer risk

Soothes PMS symptoms and improves menstrual health

Fights obesity

Supplies your gut with prebiotics”

** Wheat Bran

According to Bob’s Red Mill “Technically speaking, the wheat kernel has three distinct parts: the germ, the bran and the endosperm. The hard exterior of the kernel is known as the wheat bran, and it is often separated from the other parts of the wheat kernel during the milling process. It’s a source of plant-based nutrients and minerals, and it has both a sweet and nutty flavor. However, wheat bran is perhaps best known as being an amazing source of fiber.”

Wheat germ, however, is richer in protein and packed with important nutrients including vitamin E, vitamin B, and fatty alcohols. In comparison, wheat bran is richer in fiber, three times that of the wheat germ and has more niacin. 

***People with diabetes can eat small amounts of molasses as part of an overall healthy diet. According to the American Diabetes Association, the amount of carbohydrate consumed has a greater impact on blood sugar than does the type of carbohydrate consumed — in this case, molasses. If you choose to consume added sugar, whether from molasses or another source, the ADA advises reducing other carbohydrates in the meal so that your total carbohydrate consumption remains in check. For example, if you plan to have a dessert made with molasses after dinner, you might omit the rice or bread from the meal.

Also, from what I have read, offsetting sugar intake with high amounts of fiber is a good plan. And this bread has tons of fiber. So, as an occasional treat, this bread should be OK.

      

In my quest to eat healthier and stay away from white flour and sugar, I have been doing pretty well. But the main thing I miss is not sweets, it’s bread. Good old fashioned homemade bread. You know, the kind that smells wonderful as it’s baking and tastes even better when slathered in room temperature butter. Bread is totally my downfall. I simply must have bread in my life. So, after doing more research than I care to admit to, I have come to the conclusion that no two diabetic experts agree on mostly anything! Every article I read is a contradiction. Some experts say you can eat this or that, and the next article I read says just the opposite. Although almost every article I read says I can continue to eat leafy greens, fatty fish, eggs, Greek yogurt, nuts, and olive oil. Great! I love them all. But they aren’t bread!

However, another type of edible most articles reference as being good for diabetics are under the classification – whole grain. So, to my thinking, that means that stone-ground whole grain flours (oat, wheat, rye) should be OK. So, I’m going with that.

Now you realize, I am not going to sit down and eat a half loaf and think that’s OK. That would be ridiculous. But a piece of whole grain toast in the morning along with my eggs, homemade granola (lots of oats, nuts, seeds, dried fruit, etc.), fresh fruit, and Greek yogurt should be just fine.

So, as I work out new bread recipes like this one, I will keep you posted. And since I let my old sourdough starter die an honorable death a few months ago, I decided to start a new one without even a teaspoon of white flour to its name. I plan to use this sourdough starter using rye flour in all my future sourdough bread recipes.

And if it gives my other recipes as wonderful and tangy a sourdough flavor as it did with this recipe, I may give up writing this lucrative food blog and start my own bakery. Because this bread is absolutely delicious with all the tang we all so desperately need in our lives. (It must be that the local bacteria are especially fond of rye flour.) Who knows, and more importantly, who cares? It works, that all that matters.

Well, that’s it for now. It’s sunny and warm here on the island. With just enough breeze to allow us to sit outside. Which is just exactly what Mr. C. is doing. I plan to join him shortly.

Peace and love and happy summer to all.

1 c. rye sourdough starter, room temperature (see recipe for rye starter below)

1½ c. stone-ground dark rye flour  

1 c. slightly warm water

2 tsp. active dry yeast

1½ – 2 c. stone-ground whole-wheat flour

1½ tsp. kosher salt

2 T. honey

olive oil

Day 1:

Combine room temperature starter, rye flour, and water in the bowl of your stand mixer. Cover with plastic wrap and let stand on your counter overnight.

Day 2:

Add the active dry yeast, one cup of the whole wheat flour, salt, and honey to the bowl and using your dough hook, beat the mixture until the dough comes together. Knead for several minutes until the dough is smooth and springy. Add the rest of the whole wheat flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness. However, this dough should remain somewhat tacky. There should be a bit of the dough that wants to stick to the bottom of the bowl.  

Pour a little oil over the dough, the using your hands and a stiff rubber spatula, roll the dough into a lightly greased ball. Cover with plastic wrap and let rise about 60-90 minutes in a warm place or until doubled in size. (When you think it has risen enough, use your finger to make a small dent in the dough near the side of the bowl. If the dent remains, the bread is ready for Baking Option 1 or 2.)

Baking option 1: Baking your bread on a baking stone or greased baking sheet

Punch down dough to release air; shape into a round loaf (boule) or an oval (batard). Place on a baking stone lightly sprinkled with flour or cornmeal or a greased baking sheet. Lightly cover with a tea towel and allow to rise about 30 minutes until almost doubled.

When ready to bake, cut 2-3 deep slashes on top of loaf. Let sit for 5 minutes, then lightly mist with water. Bake in a pre-heated 425 oven for 10 minutes. Reduce the oven heat to 400 degrees and bake another 20-25 minutes or until loaf is browned and sounds hollow when tapped on the bottom. The internal temperature of the bread should be about 205 degrees before it is removed from the oven. Let cool completely on a wire rack before slicing.

Baking option 2: Baking your bread in a clay baker (Cloche) or Dutch oven  

Punch down dough to release air; shape into a round loaf (boule) and place on a rectangle of parchment paper. Lightly cover with a tea towel and allow to rise about 30 minutes until almost doubled.  

Meanwhile pre-heat your oven to 425 degrees with your clay baker or Dutch oven inside. You want to heat the clay baker or Dutch oven as the oven heats. 

When ready to bake, cut 2-4 deep slashes on top of boule. Let sit for 5 minutes. Carefully remove the clay baker or Dutch oven from your oven and take the lid off. Gently pick up the dough using the corners of the parchment paper. Lower the dough onto the clay baker or into the Dutch oven and replace the hot lid. Place in the oven and bake covered for 25 minutes. (I have found that if I use my clay baker, I first set it on a baking pan. It is much easier and safer to lift in and out of the oven, rather than just lifting the clay baker itself. You don’t have to do it my way, but it works well for me.) (For this recipe, I actually prefer my clay baker over my Dutch oven because the bottom doesn’t get as dark when baked on the clay baker.)

After 25 minutes carefully remove the lid and continue baking for about 15 more minutes. The internal temperature should be about 205 degrees when the bread is removed from the oven.

Carefully lift the bread off of the clay baker or out of the Dutch oven. Place on a wire rack and let cool completely before slicing.

RYE FLOUR SOURDOUGH STARTER

1½ c. water

2½ tsp. active dry yeast

2 c. rye flour

In a large glass container, dissolve the yeast in warm water. Let stand 5 minutes. Add the rye flour; stir. Cover loosely with plastic wrap. Let stand in warm place for 2 to 3 days. Stir twice each day.

The starter can be used for baking at this point or placed in the refrigerator for later use.

To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.

Replenish remaining starter with 3 parts rye flour to 2 parts water and 1 teaspoon sugar. Stir until blended. Some lumps may remain.

Cover loosely and let stand in warm place for 10 to 12 hours or overnight. Stir and store in refrigerator. If the starter is not used every week, stir in 1 teaspoon sugar to keep it active. Or replace used starter with equal parts rye flour, water, and a pinch of sugar.

Please note: This starter is a lot thicker than most sourdough starters. So, don’t be surprised if you don’t need quite as much flour as directed in other recipes.

 

I found the bones of this recipe on the food.com site. I modified the recipe by replacing shortening with unsalted butter and used buttermilk instead of milk. The reason I made the changes is because I grew up on a farm which included a couple of milk cows. My grandmother churned our butter and therefore we had both fabulous unsalted butter and buttermilk in abundance. So, that’s what I watched being used in biscuits by both my mom and my grandmother when I was a child.

The original recipe for rye biscuits posted on the food.com site by Chocolatl first appeared in print in 1908. Chocolatl writes “This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only “hot,” “moderate” or “slow/cool” temperatures. This recipe is also unusual in that it calls for a small egg. Rumford Baking Powder is still being made, by the same company that makes Clabber Girl.”

Since lard was the most common form of shortening until around 1911, I would have thought lard would have been called for in the original recipe. And I’m sure lard would be great in this recipe, but I don’t always have lard on hand. And I’m willing to bet you don’t either.

So, I question the use of “shortening” and “regular milk” in the original recipe. Plus, if you churned your own butter, like many women did in 1908, I bet using the buttermilk to make biscuits was a great way of getting rid of it. I know we always had a small pitcher of buttermilk in our refrigerator. And none of us kids were eager to drink it. In fact, we wouldn’t touch the stuff! So, let there be buttermilk biscuits. (We ate a lot of baking powder biscuits when I was a kid.) (I am not complaining!)

OK, I’ve told you about the ingredients, and why I made the changes I did, now I need to tell you how amazingly easy these biscuits are to prepare, and how fantastic they taste. They are one of the best tasting biscuits I have ever eaten. And they use whole grain rye flour, only a small amount of fat, and absolutely no sugar. Praise God!

For more information about rye flour, see below.

So, if you too love biscuits and are trying to stay away from white flour, sugar, and a lot of fat, these are the biscuits for you. And just so you know, these biscuits are great warmed up and served alongside your breakfast bacon and eggs.

As always, peace and love to all.

2 c. whole grain rye flour – I use Bluebird Grain Farms (Winthrop, Washington) organic Heritage Rye Flour   

½ tsp. kosher salt

4 tsp. baking powder

2 T. cold unsalted butter, cut into tiny pieces

1 sm. egg

¾ c. buttermilk

Whisk the flour, baking powder, and salt together. Add the butter and “mix” it in by pinching the small butter pieces between your fingers until most of the butter is smushed into the flour. (Or until you can’t stand playing with your food any longer!)

Whisk the egg and buttermilk together then pour it over the flour mixture. Mix just until combined.

Roll out on a lightly floured board and cut into 8-10 biscuit shapes. Place on a lightly greased baking sheet. Or do what I do. Using a #16 (scant ¼ cup) ice cream scoop, drop level balls of dough on your lightly greased baking sheet. (You should get 10 balls.) Then using a small water glass dipped in a bit of flour, flatten the biscuits slightly.

Bake in a pre-heated 425-degree oven until the bottom of each biscuit is nicely browned, about 15 minutes. Don’t over-bake. Remove from oven and transfer to a wire rack.

Great right out of the oven or lightly warmed in your microwave or toaster oven. Perfect spread with butter and jam or my personal favorite – peanut butter.

The benefits of using rye flour (besides the flavor of course)

Rye contains a myriad of core vitamins and minerals such as potassium and manganese. Moreover, rye has a lower gluten content than wheat, which makes baked goods containing rye flour ideal for those who want to lower the gluten content in the baked goods they consume. In addition, products made with rye flour also make you feel fuller and have less of an impact on blood sugar levels than when white flour is used.

For example, rye bread has a lower glycemic index (48) than wheat bread (70). As you know, the lower the index, the better it is for your health. Because, after the consumption of lower glycemic index food, there is less of a chance of a rapid increase in your blood glucose level. This is especially beneficial for diabetic and obese individuals.

Well, by now you are probably tired of me posting cornbread recipes. But cornbread like this one, I can consume in moderation when paired with other foods that are high in fiber and protein.

So, the other night when I served ribs and salad along with this cornbread, I was fine. And this recipe that contains no added sugar and features rye flour, produces a cornbread that is just about as perfect for my restricted diet as cornbread can get. And it tastes absolutely great. Moist and savory, without the slightest hint of depravation. So, thank you kneadingconference.com for the bones of this recipe. I made a few changes because they worked better for me. But the main concept was all on Amy.

Now granted, this cornbread is not low in calories. But calories are not my greatest concern. My personal gremlins are sugar and white flour. So, anytime I can create a bread or goody with no white flour and a no or dramatically reduced sugar content, I am a happy camper. Especially if the recipe can also be of profit to my readers. Because as I am quickly learning, I am not alone in my quest to eat healthier and learn how to embrace life within the confines of necessary dietary restrictions.

But don’t get me wrong. I refuse to eat junk. And over the last few months I have prepared enough recipes using “alternative ingredients” to feed a family of four for a week. And some of it has gone in our yard waste barrel. Products like monk fruit sweetener when used 1 to 1 in place of granulated sugar, in my humble opinion, is horrible. Too, too sweet with a bitter aftertaste. However, when used in very small quantities, monk fruit sweetener is just fine.

So, as I continue to experiment with alternative ingredients, I will share the recipes that work with you. The dishes that I wouldn’t even feed to certain radical, greedy, and depraved politicians and journalists, I will continue to, in all good conscience, personally place in our yard waste barrel! Where incidentally, these forgettable dishes truly belong! (Right along with the aforementioned politicians and journalists I dare say!)

As always, peace and love to all. (With the exception of the aforementioned politicians and journalists, that is!)

2 c. fine to medium ground cornmeal

1 c. rye flour

1 T. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/2 c. (1 stick) + 1 T. unsalted butter, divided

3/4 c. whole milk

1/2 c. buttermilk

1/2 c. sour cream

2 eggs

Place a 10-inch cast iron or oven proof skillet in your oven. Pre-heat the oven (plus pan) to 425-degrees. While the oven is doing its magic, whisk the cornmeal, rye flour, baking powder, baking soda, and salt together in a small bowl.

In a large glass mixing bowl, melt the 1 stick of butter in your microwave. Then whisk in the whole milk, buttermilk, sour cream, and eggs. Stir the dry ingredients into the wet ingredients just until blended.

Let the batter rest for 15 minutes. (This is an important step. Time allows the flours to absorb the liquids.)

Carefully remove the hot pan from the oven. Allow the remaining 1 tablespoon of butter to melt in the hot pan. Using a heat proof implement, coat the pan with the melted butter.

Scoop the thick batter into the pan and level the batter off as best you can.

Bake for about 25 minutes or until the cornbread feels set to the touch and cracks appear on the surface.