Sentences with phrase «of dark rye»

Here are some quick instructions: Simply smudge labneh on two pieces of dark rye bread, add some spinach, fresh dill and mint and a thick layer of beet tartar.

I made my first loaf in my Zoj with a mix of Bread Flour and the White Rye and a bit of Dark rye.

To make the butter grilled garlic rye crisps: put your oven grill on then cut a slice of dark rye bread into triangles.

This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread.

What I mean is, you can throw your nearly dead bananas at it, and your leftover hot cereal from this morning, and that bag of dark rye flour you've had lying around in the refrigerator since last March.

Not exact matches

Take a slice of rustic bread (mine is a dark rye cobb with walnuts and sour cherries) top with in - season produce, spread with good quality cheese and placed under the grill until golden and nearly melting.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

Made this yesterday; only had rye whisky and whole wheat flour and two bananas; but added 2/3 a bag of dark chocolate chips and it's the most blazing banana bread ever.

My Dutch partner's penchant for dark bread has renewed my love of all things rye!

All you need is avocado, eggs, lime juice, red pepper flakes, cilantro, salt and pepper to taste, and a slice or two of healthy bread, like rye sourdough or dark rye.

The earthy pungent flavor of dark northern rye merges with the sweet nutty flavor of emmer.

To start, I have seen some books suggested dark rye flour, bottled distilled or spring water or even pineapple juice to attract the growth of the right microorganism in the starter but I have used just tap water, rice syrup and bread flour to start mine...

This is what I like to load up on mine: wholemeal dark rye bread, wheat - free (you can substitute with a gluten - free bread of choice) hummus, I usually...

For many years now, I have been on the pursuit of the perfect dark rye raisin bread recipe — and for years every loaf has failed to rise properly.

I used instant coffee instead of instant espresso, forgot the fennel seeds, didn't grind the seeds (I know it was optional... but I wanted to, just didn't have a grinder), used dark rye instead of medium, and oat bran instead of wheat.

I've always been scared of dark / rye breads because of the wet dough and my lack of stand mixer, but this was a breeze to hand mix!!

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

Most of the time you will find dark danish rye bread in our home, but sometimes we bake breads like this.

I love the idea of the dark chocolate / rye combination, I'll have to keep that in mind when I'm baking this winter!

As a dane I definitely grew up munching many, many slices of dark, wholesome sourdough rye bread with (as many as I could possibly fit) slices of dark «pålægschokolade».

I'm not a big fan of oil myself, but I like to offer my daughter a buttery spread on her «rugbrødsmadder» (the most danish of foods, which is best described as «an open sandwich on dark sour dough rye bread»).

It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.

Place the dark rye dough on top of the light rye and roll into a log starting from the short end.

It is a bit like the taste of Breton, dark rye galettes, so works well as a savoury pancake too.

I used to eat a lot of this dark, rye bread when I first moved to Germany, but nowadays I actually prefer other type of breads.

2 cups (5 dl) fine spelt flour 1/2 cup + 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5 tsp bicarbonate of soda (baking soda) 1 tsp sea salt 1/2 tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2 cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle

1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate

Or serve it between to pieces of dark danish rye.

This one is extra hearty because of the spelt and dark rye flours.

This liqueur combines the «dark roast» notes of roasted chicory root with rye seeds, cinnamon, dandelion root, and cane sugar for a bittersweet, spicy flavor.

«We're still at the point where we can hand mix,» Scott says, finishing up the rye and moving onto a big puddle of what will become a dark, crusty olive bread.

Unique to the RivaBella menu are standout creations such as Lamb Ruben with pickled red cabbage, Swiss cheese, Russian dressing, and dark rye; Pranzo Completo featuring four plates hand - crafted by Chef Luigi Fineo; Grilled Whole Branzino, grilled filet of branzino with salt duo and Salmoriglio Sicilian style sauce; Porcini Risotto with trufflesand finished tableside in a 24 - month aged wheel of parmigiano reggiano; and PistachioPappardelle with lamb and peach ragu.

Their diet was predominantly vegetarian with the majority of their calories coming from their dark, dense, loves of barley bread, or rye.

Dark rye, which retains most of the bran and germ, has a higher fibre content than many other breads and is also a good source of minerals such as magnesium and protein.

Made with varying portions of rye grain and flour, rye bread, particularly dark rye bread, has a low glycemic index.

There are also at least a few that mention if bread was made in the traditional way (freshly ground, sourdough, favor other grains such as barley, rye, and (red / blue / dark colored) corn with less of wheat, etc.), those with gluten sensitivity would be fine.

My diet would consist of lots of eggs, chicken, fish, bananas, almonds, cacao beans, raisins, goji berries, rye bread, pasta, cous cous, potatoes; lots of steamed veg and salad: avocado, tomatoes, broccoli and other dark green leaves.

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Black bread, a strong, dark, rye bread, is extremely popular in Russia, and can be eaten with many of the soups and stews.