Ingredients 20 Mahurangi Oysters freshly shucked 5 slices of organic
rye bread Butter and a squeeze of lemon Freshly ground black pepper Culley's Chipotle Hot Sauce or Culley's Habanero Hot Sauce.
Not exact matches
You don't see most of what I eat online and most of my meals are far from beautiful, I often eat quick cook porridge for dinner, jars of peanut
butter with a spoon for breakfast, tubs of hummus with slightly stale
rye bread on the tube for lunch and a few too many trays of not - quite - right brownies when I'm recipe testing.
tuna cabbage salad / / corn tortillas with humus and apple
butter / / pizza flax snax whole meal sprouted
rye bread / / sprouted lentil salad / / pistachios
La Brea bakery Sourdough loafs always number 1, Hawaiian buns warm with
butter waiting for thanksgiving dinner, marble
rye sandwiches, fry read glorious fry
bread wth Indian tacos or just with strawberries and whipped cream.
Dad and I eating toasted
rye bread with peanut
butter for lunch while watching the Detroit Lions on Thanksgiving.
Easy peanut
butter snack is made with a slice of
rye bread and peanut
butter.
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
2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted
butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium
rye flour 3 cups unbleached, all - purpose or
bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
This was perfect with leftover
rye bread and
butter, but of course cornbread would be amazing with it, too.
I've already made the baked oatmeal, millet muffins,
rye soda
bread with dill
butter, and spinach chop.
«whole wheat flour» — I would assume that means whole wheat pastry flour but want to check it out before I make what I was absolutely craving for this morning but it's too late since I ended out with a piece of really good
rye bread and lots of
butter with a little sprinkle of sugar --(not even a substitution but...).
To make the
butter grilled garlic
rye crisps: put your oven grill on then cut a slice of dark
rye bread into triangles.
Ingredients: 3 T
butter / 4 garlic cloves, thinly sliced / About 1/4 — 1/2 loaf of rustic
bread, torn into pieces — use whatever you have, a combination is good too, especially if you add some
rye bread / 1/4 lb.
Reuben open top 2
rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5 mm thick 2 slices swiss cheese, such as Emmenthal 10g
butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.
2
rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5 mm thick 2 slices swiss cheese, such as Emmenthal 10g
butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.
The earthiness of the beets pairs so nicely with the
rye flour, and this
bread absolutely kicked butt slathered with apple
butter.
Fill out the spread with sliced
bread (try challah,
rye, or lepyoshka flatbread),
butter, and a mix of pickles.
Ingredients: Starter 200 g water 200 g white wheat flour (
bread flour) 1 tablespoon of your active sourdough starter (I used
rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (
bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls
Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
We're still dreaming of this appetizer: sprouted Rene's
rye bread, yogurt, a rich sunflower seed
butter, blanched and vibrantly - green kale, and, for some crunch, popped amaranth grains.
The evening started with a cocktail hour featuring a smoked, fried potato tossed in black garlic vinaigrette («like an umami bomb,» one guest gushed) and a piece of the house - made
rye bread slathered with yogurt (house - made), sunflower seed
butter (house - made) and studded with popped amaranth, onion powder, and a crunchy seed mix which were all, well... you can probably guess.
It's getting easier to find «
rye bread» style gluten - free
bread in the shops, so simply spread with some
butter and cut the frikadeller in half lengthways for an authentic Danish experience in your own home.
The
rye bread and banana will get you halfway to your daily Resistant Starch goal, and the almond
butter adds metabolism - boosting MUFAs.
It has banana, an excellent source of resistant starch, as well as vitamin B6, fiber, and potassium; almond
butter filled with heart - healthy monounsaturated fat; and fiber - rich
rye bread to keep you satisfied longer.
Opt for natural peanut or almond
butter with organic or homemade jam on sprouted whole grain, sourdough or
rye bread.
Then, I'll l usually have a piece of She Wolf sprouted
rye bread topped with nut
butter, banana, and chia seeds, or mashed avocado, flax oil, and chili flakes.
So when I was still figuring out this hunger thing and was getting hit with emergencies left, right, and centre, there was thankfully toasted
rye bread and peanut
butter and a good amount of other choices easily within reach.
millet toast / / lentil salad / / pistachios and almonds banana and peanut
butter triangles / / walnuts and almonds / / mahi mahi salad black - eyed pea salad / / millet toast / / pumpkin seeds and pistachios mahi mahi salad / / pistachios / / sprouted
rye bread tuna salad / / corn tortillas with humus and cucumber / / walnuts and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice, and whey crunchies veggie quinoa / / Gem wraps with cream cheese and spinach protein ice cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond
butter / / apple slices cinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli and brussels sprouts / / Raw Food Central flax crackers homemade french fries / / roasted veggies / / pear with cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll
I asked a colleague once, as I was slathering
butter on a slice of crusty
rye, if there was anything better than
bread.
: (I also skipped the cashew nuts because I was going for
rye bread with hazelnut
butter as well and thought it might be too much.
12 square slices of
bread (white, crusty
rye or sourdough) 80g salted
butter, at room temperature 1/4 tsp cayenne pepper 2 tbsp grated fresh horseradish (optional) 4 large leaves of crisp, green curly - edged lettuce