Trying to make all of the foods from little floating bugs, another food attempt from months ago was sauerkraut. I made a beautifully coloured kraut from carrot and turmeric. It has a very distinct turmeric flavour, and a colour that makes the usual swamp slime look a bit prettier than usual. Use whatever you have on hand, chaps.
I purchased some rye flour, and had no idea what to do with it. It was granular and not very floury. I looked up on the Bob’s Mill’s website so I could figure out how to use it. I found a recipe by Sara Olen using rye flour, as well as sauerkraut. My partner loved it, and lived off it for about three days. It was easy to do this, because I didn’t like this bread. A bit too…krauty. I don’t really like sauerkraut that much, but I try to eat it often enough to get the health benefits from that gunk. Do you like it??
Anyway, if you’re a fan, try out this recipe from breads. It works surprisingly well, and you can flavour it how you like. This is using a bread machine.
- ¾ cup water
- 1 cup sauerkraut, squeezed a bit
- 1½ TB molasses
- 2 cups bread flour
- 1 cup rye flour
- 1½ TB salt
- 1½ TB brown sugar
- 1½ TB margarine substitute
- 1 TB seedy spices (cumin, coriander, mustard, any)
- 1½ tsp instant yeast
- In order of appearance, add the water, kraut, molasses and flours.
- On the top, each in a different corner, spoon in the salt, sugar, butter and seeds. In the centre, add the yeast.
- Select the "dough" setting on your machine. Let it do its weird business.
- Once finished its cycle, remove and shape into a circular lump. Place in a bread tin, cover and let rise for 1 hour.
- Bake at 180*C for 35 minutes. Allow to cool before slicing.