Whole Grain Shortbread With Einkorn And Rye Flour Recipes
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR
These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb.
Provided by Elisabeth Prueitt
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Butter a 6 by 10 in. baking dish.
- Place the butter in a mixing bowl. The butter must be very soft-the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well. Sift the flours and cornstarch together into another bowl. Add the granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.
- Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 in. deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle of the shortbread should remain light. Let cool on a wire rack until warm to the touch.
- Sprinkle the shortbread with the superfine sugar. Tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2 in. wide and 2 in. long. If the cookies have become cold they will not slice well, so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
- The first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula. The cookies will keep in an airtight container in a cool place for up to 2 weeks.
- Chocolate Dipped Variation:
- Skip sprinkling the shortbread with sugar. Temper 8 oz. milk, dark, or white chocolate. Dip half of the cookie in the melted chocolate, letting excess chocolate drip back into the bowl, and let set. Alternatively, you can use melted, untempered chocolate, but refrigerate the cookies after dipping to set the chocolate.
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
More about "whole grain shortbread with einkorn and rye flour recipes"
59 WAYS TO BAKE WITHOUT ALL-PURPOSE FLOUR - EPICURIOUS
From epicurious.com
FORMULAS FOR BAKING // CENTRAL MILLING
From centralmilling.com
EINKORN WHOLE GRAIN BREAD RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EINKORN WITH WHOLE GRAIN FLOUR - 2 RECIPES | TASTYCRAZE.COM
From tastycraze.com
WHOLE GRAIN SHORTBREAD – THE SCOTTISH MILL
From thescottishmill.ca
EINKORN FLOUR RECIPE BOOK | DEPORECIPE.CO
From deporecipe.co
WHOLE GRAIN EINKORN BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASIEST WHOLE GRAIN SHORTBREAD COOKIES FIVE WAYS
From bridgetsgreenkitchen.com
EINKORN SHORTBREAD COOKIES - 1847.CA
From 1847.ca
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR
From pinterest.ca
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR
From headtopics.com
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR
From copymethat.com
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR RECIPE | EAT …
From eatyourbooks.com
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR
From copymethat.com
RYE BREAD | ALLRECIPES
From allrecipes.com
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR | RECIPE | RYE …
From pinterest.ca
RECIPES - ANITA'S ORGANIC MILL
From anitasorganic.com
100% WHOLE GRAIN EINKORN FLATBREAD - JOVIAL FOODS
From jovialfoods.com
100% WHOLE GRAIN SOURDOUGH BREAD - FERMENTING FOR FOODIES
From fermentingforfoodies.com
EINKORN SHORTBREADS RECIPE | BON APPéTIT
From bonappetit.com
EASY EINKORN SANDWICH BREAD RECIPE | JOVIAL FOODS
From jovialfoods.com
CRAVING TED LASSO’S SHORTBREAD BISCUITS? TRY THESE RECIPES
From msn.com
1847 RECIPES | STONE MILLED FLOUR | LOCAL FLOUR | ONTARIO
From 1847.ca
WHOLE GRAIN SHORTBREAD WITH EINKORN AND RYE FLOUR
From womanlynews.com
EINKORN FLOUR BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
11 EASIEST EINKORN RECIPES - NOURISHED KITCHEN
From nourishedkitchen.com
EINKORN SOURDOUGH BREAD - THE PERFECT LOAF
From theperfectloaf.com
SHORTBREAD – FLOURIST
From flourist.com
MOM'S RYE AND WHOLE WHEAT BREAD RECIPE
From natashaskitchen.com
EINKORN FLOUR WHOLE GRAIN RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
ORGANIC EINKORN FLOUR, WHOLE GRAIN - ANCIENT – THE SCOTTISH MILL
From thescottishmill.ca
WHOLE GRAIN SCOTTISH SHORTBREAD - DIANA CHEN
From dianachenkitchen.wordpress.com
EINKORN DINNER ROLLS » EINKORN.COM
From einkorn.com
EASY WHOLE WHEAT BREAD RECIPE MADE WITH EINKORN FLOUR
From everydaydishes.com
RYE COCOA NIB SHORTBREAD COOKIES – FLOURIST
From flourist.com
BROWN SUGAR WHOLE WHEAT SHORTBREAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EINKORN SOURDOUGH WHOLE GRAIN RAISIN BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
EINKORN AND RYE BREAD | MY ANCIENT KITCHEN
From myancientkitchen.wordpress.com
WHOLE GRAIN EINKORN BREAD MACHINE RECIPE | DEPORECIPE.CO
From deporecipe.co
EINKORN WHOLE GRAIN RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
51 COOKIE BARS: OUR BEST RECIPES FOR BLONDIES, BROWNIES, LEMON …
WHOLE GRAIN EINKORN FLOUR | EINKORN.COM
From einkorn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
