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.

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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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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!

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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

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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