Rye Grain Recipes
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These recipes offer a variety of ways you could incorporate Brow Farm’s wholegrain rye into your meals, whether you’re craving pancakes, crackers, or a hearty salad. Enjoy experimenting with these wholesome and nutritious options!
1. Wholegrain Rye Bread
– Ingredients:
– 2 cups wholegrain rye flour
– 1 cup bread flour
– 1 packet active dry yeast
– 1 teaspoon salt
– 1 tablespoon honey or maple syrup
– 1 1/4 cups warm water
– Instructions:
1. In a large bowl, combine the wholegrain rye flour, bread flour, yeast, and salt.
2. Add the honey or maple syrup and warm water. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 400°F (200°C). Punch down the dough and shape it into a loaf.
6. Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
7. Bake the bread for 30-35 minutes, until golden brown and hollow-sounding when tapped on the bottom. Let it cool before slicing and serving.
2. Wholegrain Rye Porridge
– Ingredients:
– 1/2 cup wholegrain rye flakes
– 1 1/2 cups water
– Pinch of salt
– Optional toppings: fresh fruit, nuts, honey, cinnamon
– Instructions:
1. In a small saucepan, bring the water to a boil. Stir in the wholegrain rye flakes and salt.
2. Reduce the heat to low and simmer, stirring occasionally, for 10-15 minutes, until the porridge thickens and the grains are tender.
3. Remove from heat and let it sit for a few minutes to cool slightly.
4. Serve the porridge warm with your choice of toppings, such as fresh fruit, nuts, honey, or a sprinkle of cinnamon.
3. Wholegrain Rye Salad Bowl
– Ingredients:
– 1 cup cooked wholegrain rye berries
– Mixed greens
– Cherry tomatoes, halved
– Cucumber, sliced
– Avocado, diced
– Red onion, thinly sliced
– Feta cheese, crumbled
– Balsamic vinaigrette
– Instructions:
1. In a large bowl, combine the cooked wholegrain rye berries with the mixed greens, cherry tomatoes, cucumber, avocado, red onion, and feta cheese.
2. Drizzle with balsamic vinaigrette and toss gently to coat.
3. Serve the salad bowl as a nutritious and filling meal option for lunch or dinner.
Feel free to customize these recipes or add your own twists to make them uniquely yours!
4. Wholegrain Rye Pancakes
– Ingredients:
– 1 cup wholegrain rye flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– Pinch of salt
– 1 cup buttermilk
– 1 egg
– 2 tablespoons melted butter or oil
– Instructions:
1. In a large bowl, whisk together the wholegrain rye flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter or oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
4. Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
6. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.
5. Wholegrain Rye Crackers
– Ingredients:
– 1 cup wholegrain rye flour
– 1/4 teaspoon salt
– 2 tablespoons olive oil
– 1/4 cup water
– Optional toppings: sesame seeds, poppy seeds, sea salt
– Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the wholegrain rye flour and salt. Add the olive oil and water, and mix until a dough forms.
3. Roll out the dough on a lightly floured surface until it is very thin, about 1/8 inch thick.
4. Use a knife or pizza cutter to cut the dough into squares or rectangles. Prick each cracker with a fork to prevent air bubbles.
5. Transfer the crackers to the prepared baking sheet and sprinkle with your choice of toppings, if desired.
6. Bake for 15-20 minutes, or until the crackers are golden brown and crisp.
7. Let the crackers cool completely before serving. Store in an airtight container for up to one week.
6. Wholegrain Rye Berry Salad with Roasted Vegetables
– Ingredients:
– 1 cup cooked wholegrain rye berries
– Mixed salad greens
– Assorted roasted vegetables (such as carrots, bell peppers, zucchini, and red onion)
– Crumbled goat cheese
– Balsamic vinaigrette
– Optional additions: toasted nuts, dried cranberries, sliced avocado
– Instructions:
1. In a large bowl, combine the cooked wholegrain rye berries with the mixed salad greens and roasted vegetables.
2. Toss gently to combine. Add crumbled goat cheese and any optional additions.
3. Drizzle with balsamic vinaigrette and toss again until evenly coated.
4. Serve the salad as a hearty and satisfying main dish or side dish.