Barley Flatbröd

Well it’s been a bit of time hasn’t!? Never fear, I have been trying new recipes and this one is a MUST for every headbanger, baker, stay-at-home-parent, or human being (except for those gluten-free types…sorry).

Barley Flour has a nice nutty / earthy flavor to it and definitely stands out compared to say Wheat or Rye flour. This recipe allows for that flavor to shine because the flour is one of three ingredients. Yes…only three ingredients for these little flatbreads.

Before you gather your tools and ingredients, it’s time to select some suitable music. Being that Barley was commonly consumed by peasants in Medieval Europe, Pagan Altar is a very fitting sound and feel for this! Put on, Lords of Hypocrisy and you will hear what I mean.

pagan_altar_lords

What you’ll need for ingredients:

1 3/4 cups Barley Flour (I used Fairhaven Organic flour…really great stuff)
1 tsp sea salt
3/4 cup cold water

What you’ll need for tools:

1 medium sized bowl
Wooden spoon or spatula
Baking Sheet (lined with parchment paper)
An Oven

Set your oven to 475ºF. Pour the flour into the bowl and mix the salt in very well. Add the cold water and mix quickly and thoroughly until you have a firm and sticky dough.

From this dough, divide it into four pieces and roll them into balls. Place them on your baking sheet and flatten them to about 1/4″ thick. You can make them round, square, or whatever shape suits your fancy.

Once your oven is ready, place them in the oven for 15 minutes. Yes, this is “fast” food! Once the 15 minutes is up they should be nice and brown, but you may need to have them in for longer or shorter.

So in just about 20 minutes, you’ll have some great flatbreads that go perfect with breakfast, lunch, or dinner. Top them with butter, jam, cheese, meat….you see where I’m going with this. Enjoy them day or night and eat them while you see the dead marching!!

barley_flatbröd

“People often now stand and stare and wonder who could they be,
That would leave such a lasting tribute to their lives.
But they never look down in the undergrowth at the pile of broken stone.
Or spare a thought for all the young men who have died.”  – Pagan Altar

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Pity The Corn Bread

This corn bread is not only easy, delicious, and wholesome, but will also be the perfect side dish to soups, stews, and chili bowls. This recipe serves two for days or a group of a dozen or so friends.

What you’ll need for ingredients:
1 Cup Unbleached All-Purpose Flour (Bob’s Red Mill variety)
1/3 Cup Sugar
2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Cornmeal (any grind level is fine…I actually used Bob’s Red Mill Polenta mix, but that is really just corn meal. Try different grinds to see which works best for you!)
4 Tablespoon Melted butter (plus a tablespoon or two extra for greasing the pan)
1 1/4 Cup Almond Milk
1 Large Egg

Tools:

Two Bowls (one medium / one large)
Spatula
Whisk
8in Square Pan
An Oven

Paradise Lost was playing while I began this bread, and they fit perfectly with it. They are one of my favorite bands and just like this bread, I can never get enough of them. Their album, Shades of God is a landmark release. It bridged the gap between their guttural gothic era and their mid-career “as big as Metallica” era. Sadly the cover belongs on a page in your sisters nineties scrap book. Listen to it here.

paradise_lost_shades

First things first, set a rack in the middle of your oven and preheat it to 400 ºF. Stir together all of the dry ingredients into the larger sized bowl.

Take your melted butter, almond milk (you can really use any kind of milk, but I feel that the almond milk adds a sweetness that normal milk lacks), and egg and whisk these all together very quickly in the medium bowl. Once you have your liquid mixture ready, add it to the dry ingredient bowl and mix together very well. Don’t overdue it though, as the corn meal does not need to be beaten to a pulp.

Grease your pan and then pour your mixture into it. Bake for about 20 minutes. Use a toothpick to check your bread at the 20 minute mark. If it comes out clean, then you are ready to turn off the oven and pull out the pan. If it comes out a little “dirty”, then simply let the bread bake for a few more minutes until the toothpick comes out clean. Let the bread cool in the pan until you are ready to serve.

This type of bread is definitely an “instant” sort of bread. As in, mix it, bake it, then serve it. It holds up fairly well, but unless you are entertaining anti-food people, it won’t last long.

Cut the bread into squares and serve with honey!

corn_bread

“I’ve cried for God
And i’ve cried for you
I pray that in the end your sense will break though.”
-Nick Holmes

Storm of The Bread’s Bane

Edition Number 2!!

This recipe is for a part whole wheat part rye part white flour bread. That may seem like a lot of parts, but like a well written song, this bread is well structured.

You’re going to be making two doughs and then combining them into one. It’s pretty easy.

What you’ll need for ingredients:

First Dough:
2/3 Cup Warm Water
1 Cup Rye Flour (I used Fairhaven Organic Rye Flour)
1 Cup Whole Wheat Flour (Bob’s Red Mill, can’t be beat!)
2 Tablespoon Brown Sugar
1 Tablespoon Butter
1 Teaspoon Salt

Second Dough:
2/3 Cup Room Temperature Water
2 1/4 Teaspoon Yeast
1 1/3 Cup Unbleached All-Purpose Flour (Bob’s again)

Tools:

Two medium/large bowls (one for each bowl)
One 9″ x 5″ x 3″ Bread Pan
Spatula for mixing
Plastic Wrap
An oven

Oh, and some inspiration:

part_whole_wheat_influence

Dissection’s, “Storm of The Light’s Bane” and Nick Malgieri’s, “Bread” are what put this loaf together for me. It cannot be stated enough the importance of Dissection on extreme music. Adding everything from pure melodies, angel ripping riffs, and some of the best lyrics around, Dissection are a force to be reckoned with. Check them out here. As for the bread guy, he’s the author of over ten cookbooks and according to the back of the book, he is currently the director of the baking program at the Institute of Culinary Education in NYC. Visit him online at www.nickmalgieri.com.

Here we go.

First thing you are going to want to do is get both of the doughs ready. Mix the first dough’s ingredients all together in one bowl. You will get a rough dough and it won’t look like much. In fact, it will be a bit difficult to mix after about 10 minutes of stirring, but that’s just the way it is. Once the dough is all together and well mixed, take some plastic wrap and cover the top of the bowl.

Now do the same with the second dough. Cover this too with plastic wrap.

Let both breads proof for about an hour. Take this hour to either start your Dissection album over again or put on The Somberlain (their first). More death metal than Storm…the heaviness adds to the bread. Trust me.

After the hour is up, remove the plastic wrap from each bowl and take the second dough and place it into the first dough bowl. Here is where you mix them together! Using some good forearm strength, mix the two doughs together until they are well mixed. This took me about ten minutes of solid mixing.
I should note, you can easily use a Kitchen Aid Mixer in this recipe too…just depends on how you want to do it. I try to make all of my breads by hand. Anyway, I digress…

Once the doughs are well mixed, place some plastic wrap over the bowl and let proof for 30 minutes.

Once the second round of your bread resting is done, flour a nice flat work surface and scrape out the dough and begin to knead it. Folding the sides in, inverting, repeating…do this for about 5-8 minutes and then return it to your bowl. Cover and let it rest for about 45 minutes.

Tired of waiting yet? You shouldn’t be. Think of all the things that can be done while your bread is rising! Read some liner notes, practice air guitar, practice real guitar, read a book, do a puzzle, call your friends, etc.

After the 45 minutes is up, take the loaf and scrape it back out onto your floured work surface. Don’t deflate it too much. You’ll need that air. Make the dough into a square and then fold it and roll it so it will fit in your bread pan. Remember before you put it in your pan, to grease your pan! Once it is ready, place the dough in it. Cover with plastic wrap again and let proof until it reaches the top of the pan. This took about 30 minutes in my house with average room temperature.

Once it reaches the top of the pan, turn your oven onto bake at 400 ºF. When your oven is pre-heated, take the plastic wrap off of your bread pan and place it into your oven. Immediately reduce the temperature to 375 ºF and bake for 35 minutes (or so). Your bread should be a nice golden brown and a toothpick should come out pretty clean after doing the toothpick test.

And BAM! You have yourself a healthy wholesome bread to use for sandwiches, snacks, or whatever else you can think of with bread. The mixture of wheat and rye make a really sweet tasting bread. Not overpowering in any format and just a great simple bread.

part_whole_wheat_bread

This recipe is super versatile. Your first dough (the wheat dough) can be a mixture of just about any flour. Please share with me your experience(s) with this recipe, or if you have your own to share, please comment below or email me at: breadfiredeath@gmail.com and I will post it up!

“Hear the choirs,
Was it the wind that brought back their cries?
Once forged in blood by tragedy,
Dark were the thorns of crimson death”
-Jon Nödtveidt

A Fine Day To Rye

What you’ll need for ingredients:

  • 2 1/3 Cup Rye Flour (I use Fairhaven Organic Rye Flour…affordable, high quality, and from my neighbor’s up north in Washington)
  • 1 Cup Warm Water
  • 1 Teaspoon Sea Salt (Alessi is the salt I use. Italian and tasty)
  • 1 Teaspoon Yeast (Fleischmann’s…the standard since 1868!)

What you’ll need for Tools:

  • Spatula
  • Large Bowl
  • Baking Pan (greased. I use Crisco.)
  • An Oven

Oh, and an album to accompany your endeavors. I chose Enslaved’s, Below the Lights for this round. Rye grain and Norway do go hand in hand after all.rye_post_music

Pour the water into the bowl and then mix in the yeast. It should go from looking like a galaxy to a soup. Next, pour in the flour and salt. It will start start to become a nice dough. Keep mixing and stirring with your spatula until a nice and dense dough is formed. This usually takes 8-10 minutes of mixing. Not much kneading is necessary. Your mixing you did in the bowl works plenty fine and once it’s all together, make a ball.

Get out your baking pan and grease it. I choose to use thin layer of butter where my bread will go (for taste I use non-salted Tillamook Butter). Place your dough ball onto the sheet and flatten it to form your loaf. Then cover with a kitchen towell and let proof (rise) for two hours.

About an hour and a half into your proofing, set your oven to 400 ºF. Timing it this way allows your proofing to be done and your oven ready to go around the same time.

When your dough is proofed (you may not notice much size increase, don’t worry), place it in the oven and let bake for 40 to 45 minutes. Once the time is up, pull out the loaf and let cool on a wire rack. And guess what, you’ve just baked an easy Rye Loaf!

This Rye Bread goes great with Brie, Jam, Meat, and other Dips/Cheeses. While it is not your typical sliced bread, it tastes great, has less gluten in it (Rye is naturally less glutenous if you care), and is perfect for soups, picnics, and sharing. Remember, this bread can exist in an air tight container for around a week or so, but it more than likely won’t last that long due to it’s deliciousness!

rye_post10

Please share with me your experience(s) with this recipe, or if you have your own to share, please comment below or email me at: breadfiredeath@gmail.com and I will post it up!

I adapted this recipe from The Virtuous Bread. Visit their site, it rules!

All pictures by me (©Justin Kaye).

“The vast gates to hall up high,
Shall stand open wide and welcome you with all its within.
And Oden shall hail us bearers of a pounding Hammerheart.”
–Quorthon

IT BEGINS

bread_fire_death_main_logo

 

What you see before you is the beginning of a project I have thought about for ages (ok, a few years). I, Justin Kaye, am a rabid Metalhead who also happens to be an avid Baker. I have been called, “The Convexicutioner”, the “Martha Stewart of Metal” and a, “Defender of the Rye.” While I do enjoy these titles, I really just want to spread the knowledge, joy, and overall awesomeness that is baking. From breads, to cakes, to cookies…and hopefully a lot of things in between, I will be sharing with you all easy to follow recipes.

 

Now, what is the connection? Metal is fast, heavy, slow, aggressive, melancholic, satanic, evil, dark, light…you get it (and you should KNOW IT…Dio is watching). Baking is all of these things as well. Kneading bread is like a heavy riff forming before you. Whisking together sugar and butter is a blast beat waiting to happen. And we cannot forget FIRE. Heat causes numerous ingredients to meld together and form a delicious concoction.

I, Justin Kaye, the Defender of the Rye, hereby invite you to experiment with your oven. Join my Metal-Baking revolution.

 

All sorrows are less with bread. ” ― Miguel de Cervantes Saavedra

“There is a serpent in every Eden
Slick as grease and cold as ice
There is a lie in every meaning
Rest assured to fool you twice”
―Quorthon