Addie
Chef Extraordinaire
It all comes down to what you learn to eat the first time. In Russia seeds were not used for flavor, but planting next year's crop.
Rye bread.
- Thread starter CharlieD
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It all comes down to what you learn to eat the first time. In Russia seeds were not used for flavor, but planting next year's crop.
Kitchen Barbarian
Senior Cook
- Joined
- Aug 21, 2012
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- 187
Addie, if that were true, all cooking would be pretty plain - because nearly all spices are actually seeds. Plus, there'd be no bread because there'd be no flour because they saved all the seed to plant ... to what purpose is the planting if you don't use some of what you grow for food? Or at least decoration, say flowers ...
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CharlieD
Chef Extraordinaire
No, not at all. I'll try to find a picture to post here.
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CharlieD
Chef Extraordinaire
Frankly I do not care if you think that it is "wrong" or "doesn't taste proper". I do think it is true: "To each his own".
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CharlieD
Chef Extraordinaire
That looks yummy. How thick does one slice that?
Kitchen Barbarian
Senior Cook
- Joined
- Aug 21, 2012
- Messages
- 187
Oddly enough, I made that statement in reference to Jewish Rye, not Ukranian or Russian or Dutch Rye ... And I WAS being a bit facetious. But if you want to be that serious about it, feel free. LOL!
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CharlieD
Chef Extraordinaire
Just because it is called "Jewish", doesn't mean that it is Jewish per se. They have brought it from the places they used to live in at the time, and those places are in fact Russia and Ukraine. I am not serious about this at all. You like what you like, I like what I like. The only reason I quoted you was because on one hand you are saying to each his own on the other hand you saying it is wrong. Really it doesn't matter.
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CharlieD
Chef Extraordinaire
And Yummy it was. It was so good people who'd come to Kieve for visit would buy this bread to bring it back home as presents. The bread was absolutelly amazing.
But how thick do you cut the slices?
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CharlieD
Chef Extraordinaire
Anyway you like, I suppose. There was no sliced bread back there. People cut it themselves. As the matter of fact you could uy half or even a quarte of the loaf in the store. That is what I used to, 1/4 of the loaf everyday. A lot of times bread was still warm when I bough it.
I was asking because the Danish one is cut about 2 mm thick. Your picture looks like a version of the Danish bread, with no whole bits of rye and baked free form. So, I guess it isn't the same.
Is this a sourdough bread?
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CharlieD
Chef Extraordinaire
It is sourdough. But the sour dough I buy n store is very, well, sour. This bread was not it had very rye flavor, but was not sour. Also, most dark breads made here call for coffee, cocoa powder or some other color enhancer. None of that was used there. The color you see is the color of rye bread. The rye flour was/is dark, it was not bleached. So the bread had this distinct dark brown color.
Addie
Chef Extraordinaire
Charlie I assume you still are able to read/speak your native tongue. Have you ever tried to find a foodie site in one of the countries that make this rye bread you are trying to emulate? Perhaps they may have a recipe that will come out and behave th way you expect it to.
Good suggestion, Addie.Charlie I assume you still are able to read/speak your native tongue. Have you ever tried to find a foodie site in one of the countries that make this rye bread you are trying to emulate? Perhaps they may have a recipe that will come out and behave th way you expect it to.
Addie
Chef Extraordinaire
Thank you. I always believe in going to the source of experts. Want to make something chocolate? Go to Hershey's or Ghiradelli Chocolate.
Yeah, when I want a Danish or Swedish recipe I search in Danish or Swedish. Bugs the heck out of me that Google usually asks if I want "only search results in English". No, I put those funny vowels in on purpose. I don't want any English results, thank you very much.Thank you. I always believe in going to the source of experts. Want to make something chocolate? Go to Hershey's or Ghiradelli Chocolate.
Addie
Chef Extraordinaire
I sent two large pieces of cheese to my girlfriend in Atlanta yesterday. I packed them in a "Click and Ship" box and put it downstairs for pickup by the mailman. I had to sit there until he came to make sure no one tried to deliver it back to my door. Something the nosey folks do in this building. They fail to read the whole label and see only my name. And don't tell me they mean well. I have been through this too many times with them. I even had a large clearly written note on it stating it was for pickup only! Our mailman delivers package to our door. And sometimes, when he knows it is medicine, if the person doesn't answer, he lives it in the office. These folks just can't keep their nose out of anyone's business. When I stopped one person from picking it up to bring it back to me, they had the gall to ask what was I mailing. I gave my standard answer. "A package." Grrrrr!
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CharlieD
Chef Extraordinaire
Charlie I assume you still are able to read/speak your native tongue. Have you ever tried to find a foodie site in one of the countries that make this rye bread you are trying to emulate? Perhaps they may have a recipe that will come out and behave th way you expect it to.
Yes I do post and fallow three or four Russian cooking forums. It is not that simple, the products that are available there not alwasy available here. When they are available here they are not kosher, most of the time.
Rocket_J_Dawg
Sous Chef
And what I have found from the different ingredients that are available here, they just aren't the same. We like Roggen Dinkelbrot, a rye made with spelt flour (dinkel) and the odd time we can find it but it just doesn't taste like back in Germany. Maybe it's the water.
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