In a large bowl, combine warm water, yeast, 2 T molasses,and 1 1/4 C flour. Mix well, and set aside in a warm place for 1/2 hour, until bubbly.
Add butter, salt, 1 T molasses, and 1/2 C rye flour, and stir in well. Turn onto floured surface and knead in around 1/2 C more rye flour, until dough is not sticky. Oil a large bowl and place dough into bowl, turning to oil all surfaces. Put someplace warm and let rise until doubled, about an hour.
Turn onto floured surface again and punch down. With your hands, spread/press it into a triangle, and then fold in thirds. Place, fold-side down, in oiled loaf pan, and leave to rise again until at least doubled.
Bake at 180C for ~30-35 minutes. Remove from pan and let cool on a rack.
2013-11-30: Was going to make ordinary bread for Thanksgiving tomorrow, but then one of our guests let us know she’s avoiding wheat. Other grains are fine, so I decided to try an all-rye version.
Place the olives in a deep bowl. Add the finely chopped parsley and green onions and diced tomato. In a separate bowl, combine olive oil, sumac, cumin, red pepper flakes, and then add to the olives. Add the garlic last and let sit until flavors are absorbed.
50 g Antep olives, slit and soaked, and finely chopped
1 1/2 C walnuts, finely chopped
6 green onions, finely sliced
6 cloves garlic, chopped
2 bunches flat leaf parsley, chopped
1 1/2 t red pepper flakes
1 T pomegranate syrup
Brown the ground meat, and add the onions and oil. When the onions begin to brown, add the olives and continue browning. Add the walnuts, green onions, garlic, parsley, red pepper flakes, pepper, salt, and pomegranate syrup, and continue to cook over low heat, stirring gently. Use as a filling for pita bread, and bake in a stone oven.
Mix brown sugar, cream, butter, and salt in a sauce pan and heat over medium-low heat (I hovered between 3 and 5) until everything is melted and the sauce has begun to thicken, about 10 min. Add the vanilla, and continue cooking for another 10 min. or so. Allow to cool somewhat before transferring to a glass jar and putting in the fridge to cool more.
01-11-2013: Tried out the Foodnetwork recipe for the first time and adapted it to metric measurements. Tasty, but thin. At first I was worried that when it cooled it would turn into brittle, but now I’m worried it won’t thicken up enough. I wonder if it would’ve thickened more if I had cooked it longer.