Bread, Vegan Cheese, Vegan Snacks

Rye Sourdough Loaf with vegan baked cashew cream cheese and pickles

rye bread+baked cashew cream cheese with pickled cucumber and fresh tomatoes

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.

round rye sourdough loaf

I used the same procedures as I’ve laid out in a previous post:

Adventures with Sourdough:

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Spelt Sourdough

(click on image for link)

 

Ingredients for a 50/50 rye/spelt loaf:  

Sponge:

  • 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

Dough:

  • 150gms. rye flour
  • 150gms. wholemeal spelt flour
  • 10gms. salt
  • Drizzle of olive oil

Method:

  • Activate the sourdough starter several hours before cooking

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  • 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

baked sliceable cashew cream cheese

Ingredients:

  • 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)

Coating:

  • 1/2 tsp. blackpeppercorns
  • 2tsp. fennel seeds
  • 3-4 dried sage leaves
  • pinch of salt

Method:

  • 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…

toasted rye with marmalade

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C. Nancy Gold 

 

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