This platter makes me think of a New York Deli, and with a jar of crunchy pickles from Poland. Just a fantastic combination…..
First of all I made a rye and spelt (50/50) sourdough loaf.
I used the same procedures as I’ve laid out in a previous post:
Adventures with Sourdough:
(click on image for link)
Ingredients for a 50/50 rye/spelt loaf:
- 120ml of activated sourdough starter (it’s OK to use a spelt or wheat starter for a rye loaf)
- 140gms. rye flour
- 140gms. wholemeal spelt flour (or wholemeal wheat flour)
- 300ml. warm water
- 150gms. rye flour
- 150gms. wholemeal spelt flour
- 10gms. salt
- Drizzle of olive oil
- Activate the sourdough starter several hours before cooking
- In a large mixing bowl prepare the sponge by mixing 140gms rye flour and 140gms spelt together.
- Add the warm yeasty bubbling sourdough starter.
- Add the water. Mix well, cover the bowl wrap it up, and leave for 10-12 hours (overnight)
- Then, add the remaining ingredients.
- Lightly knead for 8 – 10 mins. Add more flour as necessary.
- Recover with cling film and leave for 8 hours or so, until the dough has doubled in size.
- Knock back the dough and place in a container. I made a round loaf, by placing the dough in a colander lined with oiled clingfilm or parchment.
- Wrap up well, leaving necessary space for the dough to rise. Place the loaf somewhere warm: an airing cupboard, or near a radiator, or in a recently warmed, but switched off, oven.
- When the dough had risen further ( 2 hours – depending on ambient temperature), prepare the oven.
- Switch to highest setting : gas mk. 9/ 240C and heat an oiled baking tray for 10 mins.
- Place small tray of water in bottom of oven to keep the loaf moist while baking.
- Remove hot baking tray carefully from oven, and flip dough onto tray.
- Either slice the top of the loaf once or twice with a knife, or use pastry cutters to indent a pattern like I did.
- Bake bread 15mins gas mk. 9/240C
- Reduce heat to gas mk. 6/200C and bake for a further 25 mins.
- Remove from oven and from tray, place on a cooling rack until completely cool.
50/50 rye/spelt, gives a dense moist nutty loaf with the distinctive tang of rye.
Once I’d made it, I started hankering after cashew cream cheese and crunchy pickles……..
Cashew Cream Cheese coated in fennel, black pepper and sage
- 150gms. cashews, soaked in water 2-4 hours
- 3tbs. non-dairy yogurt
- 1 tbs. nutritional yeast flakes
- 1-2 tbs lemon juice
- A good pinch of salt
- I tsp. Mirin rice wine or 1/2 tsp vinegar (optional)
- 1/2 tsp. blackpeppercorns
- 2tsp. fennel seeds
- 3-4 dried sage leaves
- pinch of salt
- Blitz the first 6 ingredients until the mix is very smooth and creamy. Taste. Adjust flavours accordingly.
I wanted to make a mild cheese as a foil for the sharpness of the rye and the pickles.
- Pour the mixture into two oiled ramekins.
- Place the ramekins on a baking tray and cover loosely with foil.
- Bake at gas mk. 4/180C for 25-30 mins.
- Remove from oven and then allow to cool. Don’t worry if they’re slightly golden on top.
- When cool, place the ramekins in the refrigerator for 2 hours or so.
- Remove from the refrigerator and slide a knife carefully around the edge of each cheese.
- Place a small plate over the ramekin and upend the cheese onto the plate.
- Prepare the coating by grinding the four ingredients in a grinder or pestle and mortar until fine.
- Spread the coating on a big plate, and roll the cheeses in it until covered.
And that’s it. A smooth creamy mild sliceable cashew cheese. Served on rye sourdough……and don’t forget the pickle jar 🙂
oh…one more thing… marmalade on toasted rye is lovely…
C. Nancy Gold