December 14, 2008 - 5:02pm
Can I made Rye Cereal by Boling Rye Flour?
Can I made Rye Cereal by Boling Rye Flour?
Presumably there is some magic ratio of water to flour. Can I put the ingredients in a large pot and boil uncovered for an hour or so and produce something edible?
Thanks
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Most likely you'll make one hell of a glue.
of course you can, 1000ml of water(4cups), 400ml of coarse rye (1.6cups), ½-1 tablespoon of salt (15ml)
bring to a boil and let boil for about 10 minutes.
After cooling this kind of porrige can be cut in slices. Try sprinkling them with some cinnamon and brown sugar and then reheaing the strips of porrige by frying them in butter, amazing. Note that the porrige has to be quite thick for this to work but most often when I make rye porrige I store the leftovers in the fridge and it almost always turns into cutable jelly.
Thanks for the replies.
Kuret - Is the 1/2 -1 tablespoon for taste, or to aid in the cooking process. I am trying to cut out salt from my diet.
Thanks
I would say that the salt is mainly for taste but you will have to experiment on that one.. I do infact think that 1 tablespoon is way much! Im more on the "near ½" Tbl, but some people here like to eat their rye poorige really salty.
I have made this with coarse milled flour and also a mixture of cracked grains and coarse flour. I find the latter to be the best. I local farmer/miller produces a rye flour that is almost worthless for bread but incredible for making porrige. yum!
If you like to cut back on salt, the easiest way is to do just that, and instead of salt, add spices & herbs to your bread or cereal.
Tickle your taste buds with flavor and the salt reduction becomes easy. Experiment with what you like. Mixing flours is always an option for added flavor and a little research might result with flavors that reduce blood pressure. (You might want to consult a herbologist, just a thought.) Grab for the spices instead of the salt. Start an herb garden, little pots on the window sill, and replace any old ones in the spice rack.
Spices like caraway, cumin, coriander, mustard, allspice, fennel, anise, nigella, cardamon, ... to name a few
Herbs like rosemary, thyme, parsley, sage, basil, savory, dandelion leaves, celery, lovage, carrot, ginger root, onion, dill ... the list goes on and on
Seeds and nuts like sunflower, walnut, peanut, almond, pine, chocolate, flax, whole or cracked soaked grains, grain flakes or rolled graines, wild rice, barley grains (big assortment), pecans, hickory, pumpkin, fenugreek ... to try more
Dried fruits also add flavor and sweetness and add lots of minerals ....go for it!
Just a few ideas to throw your way, before you throw up your arms, pack up your bags and move to Tuscany where the bread is known to be saltfree.
Mini O