Rye

ScottM

ScottM

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iBazinga!
I like rye.

I like it in bread. I like it mixed with water, malt and yeast.

I would like to incorporate more of it in my recipes. Does anyone use rye in a creative way other than breads and whiskeys? If you do I would love to see your recipes.

BTW I cooked some quinoa in Laird's Apple Jack along with raisins, cardomine pods, cinnamon sticks and then dissolved some brown sugar in it. Then cut open a mini pumpkin, cleaned out the seeds, added the mixture and backed them until soft. WOW was that delicious!!!

When I say creative way the aforementioned use of the grain quinoa is to what I am referring.
 
Mrs. Steingar just made a really good bean dish with quinoa. I bake sourdough rye bread all the time, might even start a loaf tonight.
 
I overseed the yard with it.
 
Rye beer is decent.

You can encrust various protiens (fish, meat) with a rye flour based coating. And I think can be added as a component of granola (cereal).
 
wsuffa said:
Rye beer is decent.

You can encrust various protiens (fish, meat) with a rye flour based coating. And I think can be added as a component of granola (cereal).
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I am trying to avoid the flour, bread, etc use of the grain. I like using whole grains in recipes to add a different flavor and texture. For instance I use cooked red wheat berries in salads along with cranberries to add a different experience to the grazing on weeds concept of salads.
 
ScottM said:
I am trying to avoid the flour, bread, etc use of the grain. I like using whole grains in recipes to add a different flavor and texture. For instance I use cooked red wheat berries in salads along with cranberries to add a different experience to the grazing on weeds concept of salads.
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Agree that crusting foods is tantamount to breading - though rye doesn't have any gluten IIRC. I haven't seen rye berries, but they may exist.

Whole rye grain can be mixed with rice to impart a different flavor/texture to a rice dish - I've had it and it imparts an interesting flavor.

I'd also think that some kind of a combo with honey and other grains could turn a tasty cereal (though that may be too close to flour/bread for you). I would also think that it could be used as a rub or seasoning in the same way as one uses Herbs of Provence or Italian herb seasoning (which I use all the time).
 
Take equal measures of rye flour and fat (grease, butter, oil, lard, ect...). Heat the fat to about 200 degrees, then add the flour. Cook for 5 or 6 minutes to eliminate the strong flour taste, and you'll have a rue with strong rye flavor. Should work, and you'll have something interesting for a basis for soups or gravies. You'll want sweetener to counteract the sour rye taste, though.
 
I use whole rye berries in a grain mixture instead of rice. Rye mixes well with brown rice, oats, barley, wheat berries...

I have a grain mill so I grind various mixtures very coarse (think steel cut oats) for breakfast cereal.

Then go a lot finer but not to bread flour and make waffles.

I use many different mixtures, rye is in a lot of them.

Joe
 
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