Easy Rye Bread

My Easy Rye Bread Loaf

 

I love my little island life with my beautiful family but greatly enjoy travelling, seeing new sights, cultures and perhaps this won’t surprise you trying new food. And I really do think that food is all the better for being in the right location and ambience, pasta just seems to taste better in Italy and simple salads of tomato and olives burst with flavour in Greece. One of my enduring experiences as a teenager was winning a trip to Norway, the stunning scenery, the wonderfully hospitable people and the really fantastic food. Fresh seafood, particularly bucket loads and I do mean bucket loads, of crayfish for breakfast caught that morning, buttery cinnamon porridge, sweet and tangy Brunost and most of all the Smörgåsbord; pickled herrings, Gravadlax, sausages, meatballs, lobster, prawns, basically a buffet table of many of my favourite foods.

Easy Rye Bread
Rye Bread Open Sandwich

Smörgåsbord means buttered open sandwich and many of my favourite types are made with rye bread, a dark, intensely flavoured bread, high in fibre, which is popular across Northern Europe. Rye bread spread with cream cheese and topped with prawns or salmon with a little watercress and lemon is my number one sandwich. Don’t be put off by the thought of bread making, it is not particularly difficult if you follow the Rye bread recipe carefully and be patient. I hope you try it and enjoy the results.

Easy Rye Bread Loaf –

You can top the loaf with sunflower and pumpkin seeds for a little extra crunch

500 gr Rye Flour

500 gr Strong White Bread Flour

20 gr fresh Yeast

35 gr Black Treacle

30 ml good quality Olive Oil

20 gr Salt

¾ litre warm Water

25 gr Fennel Seeds, roughly ground

A little extra flour for dusting

If you possess a kitchen mixer place all of the ingredients in the bowl apart from the flour for dusting. Gently combine the ingredients a little with a fork, this stops a face full of flour when you switch on the mixer ( I have been there I promise ). Fit into the mixer with the dough hook. Switch on at the lowest speed setting and then once the ingredients are thoroughly mixed turn up to top speed. Mix for five minutes. When mixing by hand I would allow a thorough ten minutes.

When the dough is mixed, shape into a large ball, coat with a little more flour and place in a large bowl covered with a clean tea towel. Leave the dough to prove. In an airing cupboard or similar warm environment, the dough will rise to around one and a half times its original size in approximately two hours. If you have the time prepare the dough on the day prior to baking and you can slow the proving process down by leaving it in the fridge overnight. This method of proving produces a dough with deeper more robust flavours.

Half an hour before you are ready to cook turn on your oven to 475 F / 240 C / Gas Mark 9 and place in a heavy non-stick baking tray. Five minutes before baking, fill a small ovenproof dish with hot water from your kettle and stick it in the bottom of the hot oven. Turn your dough quickly out of the bowl onto the baking tray and put it straight into the hot, steamy oven as fast as you can. Try to leave the door open for the shortest possible time so the temperature does not drop.

After ten minutes, drop the oven temperature to 350 F / 180 C / Gas Mark 4 and check on your loaf. Opening the oven door will drop the temperature quickly and help prevent the loaf from burning. Cook for a further twenty-five minutes and check again. When cooked the loaf will sound hollow when tapped on the bottom. It should be left to cool thoroughly on a wire rack before slicing.

For the toppings –

Gravadlax and Mustard and Dill Sauce

Ham and sliced Dill Pickle

Cream Cheese, fresh Prawns with Lemon and Paprika

Sliced hard boiled Eggs, Beef Tomato and crisp Bacon

Sliced rare roast Beef, Watercress, quick pickle Red Onion and Horseradish Crème Fraiche

Pickle Herring and Remoulade

Blue Cheese, Apple Batons, and Watercress

Smoked Salmon, Cream Cheese, Baby Gem and finely diced Red Onion

 

Allergens in the Rye Bread recipe are;

  Flour

Please see the Allergens Page

Confit Byaldi - a type of Ratatouille

A Taste of Jersey Summer – Confit Byaldi

Mediterranean Vegetables
Delicious sun-ripened summer vegetables from Jersey

We are coming to the end of a beautiful Jersey Summer. What do you think of when you think of food and Jersey summer? Is it some of our amazing seafood? Fresh strawberries and thick Jersey cream? We are lucky to have so much fantastic food right on our doorsteps from the humble hedge veg, dedicated producers big and small, and all fishermen and farmers. I think this rather special version of Ratatouille called Confit Byaldi captures the best of our island, our horticultural heritage, and delicious sun-ripened local produce.

When I made the first trial batch of  Confit Byaldi my daughter and I sat and ate a massive bowl just on its own, it really is that good. I suggest it would be lovely at lunchtime with some fresh crusty bread or tasty supper piled in a baked potato. As a side why not serve Confit Byaldi with some sauté, local diver-caught scallops or pan-fried sea bass or with grilled Halloumi and Jersey Royals. The recipe for Confit Byaldi is not complicated but does involve a little preparation so is perhaps best made a day in advance and the flavours, if you can leave it alone, do improve overnight. As an added bonus the red pepper sauce is brilliant with pasta or as an accompaniment for grilled fish like Sea bass and Bream.

Confit Byaldi - a type of Ratatouille
Confit Byaldi

Confit Byaldi       4 generous servings

For the Pepper Sauce

2 Red Peppers, remove the seeds and stem and cut into chunks

8 large Vine Tomatoes, deseeded and chopped

1 large Spanish Onion, peeled and finely chopped

4 large cloves of Garlic, peeled and finely chopped

½ teaspoon of Caster Sugar

A good glug of Olive Oil

1 Sprig of fresh Thyme

1 Bay Leaf

Sea Salt and freshly ground Black Pepper

For the Confit Byaldi

1 large Green Courgette, washed and thinly sliced

1 large Yellow Courgette, washed and thinly sliced

2 Red Peppers, deseeded and cut into 2 ½ centimetre squares

( any off cuts can go into the pepper sauce )

4 Baby Aubergines, thinly sliced

3 Red Tomatoes, thinly sliced

3 Yellow Tomatoes, thinly sliced

2 teaspoon Olive Oil

⅛ teaspoon Fresh Thyme Leaves

Salt and freshly ground Black Pepper

For the Tomato Dressing

1 large, ripe Tomato, deseeded and finely chopped

A splash of quality White Wine or Cider Vinegar

3 tablespoons Extra Virgin Olive Oil

1 teaspoon Parsley, washed, dried and finely chopped

Salt and freshly ground Black Pepper

For the Red Pepper Sauce

Heat the olive oil in a medium-sized, heavy-bottomed pan and sauté the onion of twenty to thirty minutes until soft, add the garlic stir and cook for a couple more minutes. Add the red pepper, chopped tomato, any juices, thyme, bay leaf, sugar and cover with a tight-fitting lid. Simmer for twenty minutes the take off the lid and simmer to reduce any liquid for another ten minutes. Remove from the heat and allow to cool. When cool, remove the herbs, season generously and blitz in a food processor until smooth. ( This can be made in advance ).

For the Confit Byaldi

Heat your oven to 325 F / 160 C / Gas Mark 3. Spread a layer of your prepared pepper sauce in the bottom of a twenty-centimetre oven-proof casserole or baking dish. From the side of the dish, arrange a row of alternating slices of the sliced vegetables, overlapping so that just a little of each slice is exposed.

Confit Layered Vegetables

Continue overlapping the vegetables in a close spiral until the dish is filled. Sprinkle with the thyme, season well with salt and pepper and drizzle with the olive oil.

Confit finished spiral

Cover with baking paper and foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, roughly two hours. Uncover and bake for a further thirty minutes to colour. Remove from the oven and allow to cool.

You can now cover and refrigerate overnight if you wish. Serve cold or reheat in 350-degree oven until warm as required, carefully lift from the tray with a spatula and drizzle with tomato dressing.

For Tomato Dressing

Gently mix ingredients together in a small bowl.

Wine

What to Drink? In the Walt Disney film Ratatouille, the world-famous chef Thomas Keller invented a version of Confit Byaldi which was served to the imposing restaurant critic with a bottle of Chateau Latour. If you cannot afford this I would recommend a classic French Syrah or good Australian or Argentinian Shiraz, a great match for the rich umami sweet vegetable flavours.

Allergens in this recipe are;

There are no Allergens

Please see the Allergens Page