The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Valais Rye Bread - and a tart, some soup, for chilly autumn nights

txfarmer's picture
txfarmer

Valais Rye Bread - and a tart, some soup, for chilly autumn nights

Sending this to Yeastspotting.

Click here for my blog index.

It's been a great summer, brilliantly sunny and dry, however before I knew it, Seattle has gone back to its cloudy, rainy, chilly ways. Time for a hearty loaf of heavy rye bread! I used this recipe seen on yeastspotting, http://berndsbakery.blogspot.ch/2012/10/walliser-roggenbrot-valais-rye-bread.html . I stuck close to the original ratio but halved the amount, and used pecan instead of walnuts.

Truely hearty and delicious. For some reason, it's not as sour as I expected.

One (of many) things I like about high ratio rye breads is how quickly it can be made. With starters and soakers ready, it's just a couple of hours of work.

What's better than a bowl of hot soup to go with that rye bread? I was gifted with a lot of leeks, so potatoe leek soup it is! Very roughly followed this recipe: http://www.greedygourmet.com/recipes-by-course/starters/easy-leek-potato-soup/

Also make a tart to showcase the last batch of colorful grape tomatoes -- waving goodbye to the summer season so to speak.

Very roughly followed this recipe: http://whiteonricecouple.com/recipes/tomato-tart/ , but I used 20% spelt in the tart dough, which was a great idea. The crust was so tender and fragrant.

I used A LOT OF homemade pesto at the bottom, plenty of mixed herbs, parmesan, and feta. All of these worked well with the clean flavor of grape tomatoes.


Comments

dabrownman's picture
dabrownman

baking all the way around.  With Thanksgiving only 2 weeks away this post gets the baking juices going.  Love the crust on the tomato tart that uses spelt too! 

Nicely done as usual.

isand66's picture
isand66

That soup would go real nice with the meatloaf and roasted potatoes I'm making for dinner.  A slice of that Tart would be good as well!

Beautiful baking.

Regards,
Ian

Janetcook's picture
Janetcook

Thanks for the link to the rye loaf.  I see he was inspired by Codruta....small world.  I am into making ryes at moment so I have added this one to my list too.  I agree, they are quite easy to do and I love the way the dough feels when shaping it - as long as I remember to keep my hands good and wet!

Your other foods look delicious too.  Between your posts and dabrownman's it is hard for me to enter my kitchen without feeling totally inadequate.  Luckily my family doesn't see how you eat in your home or they would all pack up and be on your doorstep in no time flat :-}

Take Care and thanks for the post,

Janet

PiPs's picture
PiPs

What beautiful shades of a fading summer in the tart ... gorgeous presentation.

Rye breads with nuts is something I jusn't haven't done ... I have noticed a french bakery here that is selling a small rustic rye loaf with hazelnuts ... sounds an interesting combination too.

Thanks for the lovely post and introduction to Autumn ... 

Cheers,
Phil 

fancy4baking's picture
fancy4baking

work you have done there man! Gosh everything looks so delectable the rye bread, soup and especially tart...i would love to sink my teeth on it :D

Very well done man :D

fancy4baking's picture
fancy4baking

work you have done there man! Gosh everything looks so delectable the rye bread, soup and especially tart...i would love to sink my teeth on it :D

Very well done man :D