Pumpkin-Rye Rugbrød

The only thing more fashionable in fall than Pumpkin-Spice everything is hating on Pumpkin-Spice everything. How can you be so mad at cloves? I understand the instinct to push back on the attempt to pumpkin spice everything, but only because lost in the process is transposition of the associating the flavors of that latte with actual pumpkin.

I like pumpkin spice (when used appropriately), but I love pumpkin. This year we grew pumpkin and realized that pumpkins are the jerks of the garden. They take over everything, pull plants down, and don’t fruit until they spread over your entire yard. The pumpkins we got did not make up for the garden and yard space we lost, but I can’t hold a grudge against a vegetable. That is a sign of mental decay. The best way to get revenge is to use them well.

This bread is not the cake disguised as bread which you may see throughout the fall. Anybody worth a tub of cream cheese frosting knows that cake is delicious, but it is cake. This is bread. I wanted the bread to use the sweetness of the pumpkin as an accent, not as a feature. I also had just picked up a load of baking supplies. I have loved mixing rye and pumpkin for awhile. I love the combination and have lots of pumpkin things and lots of rye things. Additionally, I have been talking to a cook for whom I have the maximum amount of respect about the greatness of dense Danish Rye.

The questions for me was how to incorporate roasted pumpkin into bread. With bread being a relatively elemental combination of solids and water, I tested the water content of pumpkin and found pumpkin roasted is still about 75% water. I assumed the 25% solids were starchy and broke the weight of pumpkin to formulate the bread.

The rye team consisted of a rye starter, rye flour, rye bran, rye berries and rye flakes. The pumpkin team consisted of roasted pumpkin, roasted pumpkin seeds and the only palatable pumpkin beer I have tasted in awhile, New Glarus Pumpkin Pie Lust. Not that ‘palatable’ is a huge compliment, but it is a beer I’d drink on purpose and it fit the pumpkin theme. Toasted black sesame seeds, flax seeds and sunflower seeds were also added.

After baking and cooling, I sliced the bread. The bread has a less dense texture than other rugbrøds I’ve baked, primarily because when I added the pumpkin, I offset the mass of the solids in the pumpkin from the mass typically made from seeds. One of my favorite parts of the rugbrød-style breads from Tartine 3.0 is the texture – with the nuts, seeds, and berries in such a dense loaf. Reducing the seeds in place of pumpkin did not take away from the great texture, eventhough it tweaked it slightly. Rye and pumpkin flavors are soft in the bread and the toasted sesame flavors are forward. Slathered with butter, it is a delicious slice of bread, and works even better sliced thin and crisped a cracker.

The flavors might never make oreo filling or a latte, but are delicious nonetheless. People can enjoy those and this.

Pumpkin-Rye Rugbrød

Based on the Rene’s style loaves in Tartine 3.0

155 grams rye starter 13 grams water 68 grams pumpkin beer 90 grams buttermilk 300 grams roasted and pureed pumpkin 250 grams rye flour 20 grams salt 25 grams flax seeds 30 grams sunflower seeds 50 grams toasted black sesame seeds 100 grams toasted pumpkin seeds 175 grams sprouted rye berries 20 grams rye flakes 10 grams rye bran butter

Step one: Add the first set of ingredients and mix until they are consistent.

Step two: Add rye flour and mix until consistent. Wait for 20-30 minutes.

Step three: Add salt and seeds and rye berries and mix until consistent. For three hours, fold the batter/dough to develop strength. For you and for the bread. I use a plastic bench scraper.

Step four: Grease a loaf pan with butter then dust with rye bran. Scoop dough into pan and cover with rye flakes. Cover loaf pan with a towel. If cooking on the same day, let rise again for 3-4 hours. If letting rest overnight, place in fridge.

Step five: Preheat oven to 425 degrees. Mist the loaf with water and bake for 80-90 minutes.

Step six: When the loaf is done, remove it from the loaf pan and let cool for 6-8 hours.

Step seven: Eat. Don’t skimp on that butter.

Instructables Bacon Challenge…

I love bacon!  That much you should know by now.

I love the web site Instructables.  You would too if you checked it out.

In fact it was Instructables that gave us the wonderful recipe for Pig Nuts last week. (PIG NUTS!!!)

It was inevitable that they’d get together sooner or later.  Announcing (a little late – sorry) the Instructables Bacon Challenge!

The Bacon Challenge is simple: make something amazing that involves bacon. We know, bacon is already pretty amazing on its own – therein lies the challenge! Dress it up, build with it, get creative with your porcine bounty. The challenge is to make something both original and bacon-related. If it’s about bacon, it’s eligible.

So there you go!  And what pray tell does the winner get for their bacony efforts?

An IPad 2 (or an All-Clad Skillet, but we all know you’d take the IPad)!

So what are you waiting for?  Get those creative juices flowing. You have until May 8th.

via Instructables.

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serves 8-10?

1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced?
1 large carrot, shredded?
2 cups flat-leaf parsley leaves?
1/2 cup fresh oregano leaves?
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced?
1 tablespoon Dijon mustard?
1 tablespoon sugar?
1/2 cup apple cider vinegar?
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt?
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.

bacon recipe courtesy of: Sunset Magazine, July 2011

Bacon Garlic Bread Sticks

Yum. I don’t know why these look so good. What a great mix for a Thursday night happy hour! VIA: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/bacon-garlic-bread-sticks/ 1 can (about 14 Oz. Can) Refrigerated Pizza Dough, Or Homemade Dough For 1 Crust 1 Tablespoon Olive Oil 2 teaspoons Garlic Salt Or Granulated Garlic 5 slices Bacon, cooked and crumbled 1-½ cup [...]
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Zombie Bacon Pudding Cups


Looking for a Halloween-themed recipe that has your favorite food in it? Want something that is super easy to throw together? Zombie Bacon Pudding is here to save your Halloween party from “lack of bacon” boredom!



Chocolate pudding
Uncooked bacon
Sour Gummy worms
Zombie lollipops
(We found some skeleton arm and leg pops that we used, but any ghoulish kind of candy will do!)

First off, let’s start by making some delicious candied bacon. Line a jelly roll pan with foil. Lay out some bacon strips about an inch or so apart. Coat each piece of bacon with brown sugar on both sides. You can add cinnamon for extra flavor. Place bacon in the oven, then heat the oven to 375 degrees. Cook for about 15-20 minutes. You’ll want to flip your bacon strips after about ten minutes to prevent burning. Sugar can burn easily, so make sure you keep an eye on your candied bacon while it’s cooking.

While your bacon is cooking, it’s a good time to make your tasty dirt… I mean chocolate pudding! Follow the directions on the box and chill until you’re ready to serve.

When your candied bacon is done cooking, transfer the strips to paper towels and let excess grease drain. After they cool for bit, chop the bacon into little “dirt clump” sized pieces.

To assemble your tasty bowls of dirt and rotting zombie flesh, here’s what you do: In clear single-serving sized cups, layer your pudding and gummy worms nearly to the top of the cup. Sprinkle the candied bacon “dirt clumps” on top of the pudding. Then, top with your zombie candies or lollipops! What a great way to enjoy some tasty bacon and zombie flesh. Grrr-aaarrrrgg… delicious.


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