Gonna Have Me Some Fun!

Discussion in 'Food & Drinks' started by Frank Sanoica, Oct 10, 2016.

  1. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    This morning, I asked my wife about whole rye flour. I've come to the belief that rye bread is about the healthiest for me, better than whole wheat. So, once or twice a week, when we breakfast over at AVI Resort, I order "rye toast dry", no "butter". You don't want to know what restaurants often call "butter". She said she did not think our stores carry whole rye flour. I told her, I would like to make some of my own whole rye pasta.

    With that, she delved into our pantry, and unburied the device pictured below. I didn't even know she had it! She said she recalled using it only once. Popeil's Home Pasta Machine!


    [​IMG]
     
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  2. Ken Anderson

    Ken Anderson Veteran Member
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    Most breads that are marketed as "rye" in the stores contain mostly wheat flour.
     
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  3. Ina I. Wonder

    Ina I. Wonder Very Well-Known Member
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    I too have one of those. Noodles are hard to make without one, and I was married to an Italian. :rolleyes:

    But I also used it to make breads. Ken is right, even rye breads call for some wheat flour. If you only use rye flour, you will find the bread very heavy. It doesn't have the rise that wheat flour has, so it is heavy and dry. :(

    Good luck and let us know how you progress.
     
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  4. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    @Ken Anderson
    This doesn't surprise me. I have a bag of real Whole Wheat flour which I used to bake with once, and the result was very heavy. Whole Rye will likely be similar. I found "Organic Whole Rye" flour on line, how to tell, other than questioning the truthfulness of their ingredients and labeling, whether it really is "uncut" is anybody's guess, I suppose.

    My Grandma made her own Rye bread, it was dark and heavy, with that delicious rye taste. Her loaves were big and round, about 2 feet in diameter! And of course, they were filled with "chmeen", Caraway Seed! No idea how she bought her flour, or what it actually was.
    Frank
     
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  5. Chrissy Cross

    Chrissy Cross Veteran Member
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  6. Ike Willis

    Ike Willis Very Well-Known Member
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    #6
  7. Chrissy Cross

    Chrissy Cross Veteran Member
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    Yes, I love it too...although I don't like caraway seeds in it, I do like the taste of caraway seeds.

    My grandmother made a soup out of caraway seeds whenever we were sick...mostly stomach problems. The seeds were strained after cooking. Maybe bouillon was added for depth of flavor but can't remember.

    It also could be thickened with a roux...I'm really not remembering exactly how it was made but it was very simple and basically caraway seeds...no other thing was added.

    Everyone that knew the recipe has died...maybe one of my sisters has it. It would be Eva as she still cooks a lot of Hungarian and enjoys cooking and still does everyday a lot from scratch too.

    Baby sister is a vegan and not a cook, in fact it was my mom who cooked the whole time she lived with my sister except of course the last year or two when she was getting worse. You can't really cook wearing oxygen.
     
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    Last edited: Oct 11, 2016
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  8. Joe Riley

    Joe Riley Veteran Member
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    Rye bread has to be light enough to fly....
    [​IMG]
     
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  9. Ina I. Wonder

    Ina I. Wonder Very Well-Known Member
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    For me it is dark pumpernickel rye bread. Yummy!!!

    About twenty years ago at Thanksgiving, I made three loaf of rye. Of course with a large family there are always many different preferences, so I made light, medium, and dark loaves of rye bread. I have three 18" cast iron skillets that came from my grandmother, and so I thought I had plenty of bread for the dinner.

    When I went to serve everything on the side table I only found two loaves. With a little detecting I found one of my three nine year old grandsons, ( it was a prolific time for my children), holding his tummy and groaning from pigging out on my dark pumpernickel. :eek: :rolleyes:
     
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  10. Chrissy Cross

    Chrissy Cross Veteran Member
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    Too bad I don't eat bread cause all this has me craving some rye with something as simple as butter. Yum.
     
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  11. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    @Chrissy Page
    My wife no longer touches bread of any kind, except the stuff like muffins and buns she makes out of flax seed meal, low carbs. She encourages me, though, to enjoy anything I want, but hints at my going low-carbs now and then. My upcoming CBC might just require it! Blood sugar reading, here I come!
    Frank
     
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    Last edited: Oct 12, 2016
  12. Steve North

    Steve North Veteran Member
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    I also don't eat bread, however when I did many years ago, I must admit that a Rye bread was among the favourite breads I ate....
    Low carb here for many years.. I am on maintenance which means upon occasion, I will have some carb foods but I limit it to special times.....
     
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  13. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    I love Safeway's sourdough mini loaf for 1.69 locally sold at their stores. I love the texture and taste of it plus it's a mini loaf so I can eat it for I'm the only sourdough bread eater at home. I don't bake much of anything at home for I have no time to bake. I love breads! At Safeway and other local markets like Foodland and Times Supermarket they got the breads made locally and from the mainland! I never baked bread the closest I baked to bread is Jiffy muffins. Enjoy to the max bread making! That looks like a nice machine to bake bread too!
     
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  14. Debbie Seattle

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    My uncle was a baker in Berwyn and grew up on 'real' rye bread back in the day.
     
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  15. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    @Debbie Seattle
    Really! Do you happen to know the bakery's name, or where it was located? The closest to our home was "Skowronek's", Polish-owned, but well-versed in making Bohemian bakery, as the whole neighborhood was a den of Czechs! They made our wedding cake, beautiful job, big, for $15! How much easier things were in 1965!
    Frank
     
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  16. Debbie Seattle

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    Na, that was such a long time ago. I'm really fortunate I grew up on such ethnic breads and foods......fond memories.
     
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