Wildfire Rye Cookies with Currants

rye_cookiesLooking for a tasty, easy, and simple snack to eat with your  milk or tea? Or a cookie to bake your Heavy Metal loved one? Then these cookies are for you!!

I saw this recipe on Kitchen Vignettes and couldn’t help but try and put my own spin on it. Aube does great work and will make your stomach hungry in an instant.

As always, put on a record before you start. I recommend the new Deströyer 666 LP, “WILDFIRE.” I’ve had the pleasure of seeing these Australians a few years ago and am thankful that they exist. Seriously…check out the new album here and be sure to GO BUY IT at your local record store. And if they don’t have it, complain to management immediately.

d666_wildfire

What you will need:

Ingredients:
1 cup of Butter (2 sticks, room temperature)
3/4 cup Cane Sugar (scant or a little less)
1 egg
1/2 tsp. Sea Salt (the Kosher stuff is top notch)
2 1/2 cups Rye Flour (I used Bob’s Red Mill flour)
3/4 cup Dried Currants

 

Tools:
KitchenAid Mixer (or a large bowl to cream butter and sugar)
Spatula
Parchment Paper
Baking pans

 

Get your bowl or KitchenAid ready (spatula for the bowl, standard beater for KitchenAid). Place the butter in the bowl along with the sugar and combine. Once creamed together, add your egg, salt, and currants and mix well.

Next, tip in your flour bit by bit until a nice dough ball is formed. Flour your work surface lightly and take the dough ball out onto it. Break in two and begin to form them into “logs” that are about an 1-1/2 or 2 inch thickness.

Once you have two “logs” wrap them separately in parchment paper and place in your fridge for one hour.

In the meantime, your record should be done with side A. Flip it, headbang, drink a beer, and then go preheat your oven to 350ºF.

Get two baking pans out and be sure to butter them or use parchment paper to prevent stick.

Grab the logs, place them on your work station and begin to cut them at about 1/8 inch to 1/4 inch thickness. This will produce plenty of cookies (I got about three or so dozen).

Once your pans are filled, place them in the preheated oven for about 15–18 minutes. Watch them the last few minutes so they don’t burn. What you want is a nice golden edge.

After they are baked, let cool on pans for a minute, then place onto a wire rack to cool completely. Repeat the cutting and baking steps for the rest of your batch.

Share, eat, enjoy, repeat! These cookies are easy and tasty. Perfect for your Heavy Metal Bloodlust…or whatever you want to to call it.

 

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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