Almost No-Knead Rye Bread

While Marbled Rye is a favorite, it is labor intensive. This simple-to-made Almost No-Knead Rye Bread was very good in our Reuben sandwiches. 

Almost No-Knead Rye Bread

2 cups (1o oz.) bread flour

1 cup (5.5 oz.) rye flour

1 1/2 teaspoons table salt

1/4 teaspoon instant yeast

3/4 cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1. Mix the flours, salt, and yeast together in a large bowl.
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture to combine ingredients, scraping up the dry flour from the bottom of the bowl.
3. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
4. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
6. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
8. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
9. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
10. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely, about 2 hours.

Mustard-Glazed Corned Beef with Cabbage

A great recipe for St. Pat's or anytime.The mustard glaze and roasting of the boiled corn beef adds to both the flavor and appearance of the meat. Although I cooked the corned beef in a slow cooker, it could be cooked on top of the stove for about 3 hours or until tender. Cooking the cabbage separately insures it is tender but not mushy. 

Accompaniments for  our Corned Beef and Cabbage: Oven Roasted Potatoes, Green on Green Salad and Cream Puffs for dessert.

Salad greens, broccoli florets, peans and garden-fresh chives,
served with Celery Seed Dressing

Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

------

Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
   
   
   
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+. 
   
   
   
   
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
   
   
   

Recipe without photos . . . Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

------

Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+.
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.

Bangers & Mash with Caramelized Onions . . . for St. Pat's

Last year it was Corned Beef and Cabbage. This year we celebrated St. Pat’s with Bangers & Mash (aka Sausages and Mashed Potatoes) and slices of Marbled Rye Bread. Another Irish-inspired “ meal done and dusted” for another year!

Bangers & Mash with Caramelized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.

Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.

Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 

Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

           

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

We had the good fortune (the luck of the Irish you might say) to travel to Ireland in the summer of 2001. Lush green country sides, interesting pubs, clogging, Waterford, castles, bogs—all were favorites but we also charmed by the people, their language and phrases. Here are a few that I jotted down:

“It’s done and dusted.” (It’s finished.)

“Miss you already!”

“Tick your selection.” (we would say, Mark your selection)

 “Take extra care.”

“Mind your head.” (in reference to a low ceiling, etc.)

“Fill and mail.”  (Complete and send.)

Jaunting Car (Horse and Buggy)         

Traffic Calming Ahead (Reduced Speed Ahead)

Acute Bends Ahead (Winding Roads)                        

No Overtaking (No Passing)

Car Park (Parking Lot)                                                

Washing Up Soap (Dish Soap)                                   

Medical Hall (Pharmacy)                    

House to Let (Rental House)                          

Bargain Rail (Bargain Rack)

Newsagent (Newspapers sold here)               

Sale Agreed (Sold)

Take Away (referring to Take Out Foods)                

Serviettes (Napkins)

Crumbled Cob (Breaded Cod)

Recipe without photos . . .

Bangers & Mash with Carmalized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.
Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 
Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

                   

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

Slow Cooker Corned Beef and Cabbage

Believe it or not, neither Barry or I had ever had Corned Beef and Cabbage so we certainly have never prepared this dish. Into the slow cooker it went yesterday. I immersed the beef in liquid and cooked on HIGH for about 4 1/2 hours, then added the veggies and cooked until they were tender - on HIGH for about 1 1/2 to 2 hours. (I prefer to add veggies near end to prevent overcooking.)
It was indeed an Irish feast on St. Paddy's Day!
Leftovers will be used today for an "Irish" Ruben Sandwich (homemade rye bread is in the oven now) and then tomorrow I'll make Corned Beef Hash.

Slow Cooker Corned Beef and Cabbage
1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
   
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
   
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
   
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Recipe without photos . . .
Slow Cooker Corned Beef and Cabbage

1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper to taste, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Buttery Beer Bread

This Beer Bread is a throw back to the 1980s. A fun, easy quick bread recipe that I used to make all the time during that era. This recipe adds some butter to the usual mix of ingredients.

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.  
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
   
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
   
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
   
   
   
   
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds.
   

Recipe without photos . . .

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. 
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

Homemade bread, there's nothing quite like it! And, the almost no-knead varieties are so easy.  Just plan ahead as they need at least 8 hours to ferment and a two hour rise time + one hour bake time.  Crusty and delicious on the first day, they make fabulous toast in the days after. I started out making a basic recipe and keep experimenting. Here's my latest version . . .

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

4 to 5 tablespoons grains & seeds (any combination such as: rolled oats, rolled barley or rye flakes, pumpkin seeds, raw sunflower seeds, etc.) – divided use

2 cups bread flour

1 cup white whole wheat flour

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1 to 2 teaspoons flax seed + a few extra to sprinkle over top

Vegetable oil spray

1. Place selected grains and seeds on a baking sheet. Bake in a preheated 350° oven until lightly toasted, about 5 minutes – watch carefully! Cool.
   
2. Mix the flours, salt, and yeast together in the work bowl of a mixer.
3. Add the water, beer and the vinegar. Mix, adding most of the toasting seed combination (save some for adding to the top of loaf right before baking) + flax seeds.
   
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
   
7. Transfer the dough, seam side down, to the center of the sprayed parchment paper; then spray the surface of the dough with the vegetable oil spray.
   
8. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
   
9. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot.
10. Using a sharp knife, a razor blade or a bread lame (pictured below), make long, ½” deep slashes along the top of the dough; lightly spray with vegetable oil spray and top with remaining seeds.
    
11. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point—do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.

    

    Above: Bread after 30 minutes -- it was baked with the lid on.
    Below -- Bread after being bakes another 30 minutes with the lid off. Notice thermometer inserted to check the internal temperature.

    
13. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely . . . if you can wait that long. Best eaten the first day but makes fabulous toast for days afterwards. Store lightly wrapped leftover bread in refrigerator (wrap in plastic wrap or place in a bag that is only partially sealed.)
    

Other Almost No-Knead breads include:

Almost No-Knead Bread (basic loaf)

Almost No-Knead Cranberry-Pecan Bread

Almost No-Knead Oat Bread

Almost No-Knead Walnut & Rosemary Bread 

Almost No-Knead Crusty Pumpkin Bread

Recipe without photos . . .

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

4 to 5 tablespoons grains & seeds (any combination such as: rolled oats, rolled barley or rye flakes, pumpkin seeds, raw sunflower seeds, etc.) – divided use

2 cups bread flour

1 cup white whole wheat flour 

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1 to 2 teaspoons flax seed + a few extra to sprinkle over top

Vegetable oil spray

1. Place selected grains and seeds on a baking sheet. Bake in a preheated 350° oven until lightly toasted, about 5 minutes – watch carefully! Cool.
2. Mix the flours, salt, and yeast together in the work bowl of a mixer.
3. Add the water, beer and the vinegar. Mix, adding most of the toasting seed combination (save some for adding to the top of loaf right before baking) + flax seeds.
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the sprayed parchment paper; then spray the surface of the dough with the vegetable oil spray.
8. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
9. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot.
10. Using a sharp knife, a razor blade or a bread lame, make long, ½” deep slashes  along the top of the dough; lightly spray with vegetable oil spray and top with remaining seeds.
11. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point—do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
13. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely . . . if you can wait that long. Best eaten the first day but makes fabulous toast for days afterwards. Store lightly wrapped leftover bread in refrigerator (wrap in plastic wrap or place in a bag that is only partially sealed.)