S@H Cook's Corner 2012....................

Can you get dark flour in the US ?

I should post a recipe of dark bread one time.

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Please Mike
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Pluto will always be a planet to me.

Cash Donation Specialist

Here is a pumpernickel rye recipe......
It calls for rye flour...perhaps that is what you mean when you say dark flour.

My best memories of a true pumpernickel rye are from my childhood.

My grandfather came to the country with grandmama directly from Germany, and as such, sought out what they could find as comfort.
One of them for my grandpapa was pumpernickel rye, slathered in lard mixed with bacon bits and grease, heavily salted.
The pumpernickel he used to get from a bakery in Sheboygan, Wisconsin, many miles away. He would make a trip there once a month or two, stock up, and put the rest in the freezer.

It had this wonderful chewy crust....
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"Ask not, what your kitty can do for you. Ask what you can do for your kitty."

As it is kitten, so shall it be done.

As it's bread making day then here's my loaf.



Still too warm to slice.

Pumpernickel recipe

3 cup wheat grist
3 cup rye grain
1 1/2 cup sunflower seed
3/4 cup linseed
4 cup rye flour
1/2 cup silver beet
4 1/4 cup malt beer
2 pck dry yeast
1 tablespoon salt

enter into a greased and floured loaf pan and 2.75 hours at 266°F in a convection oven bake.

Then cover with foil and stand 2 more hours in the oven can be turned off.


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wheat grist is kind of flour but very dark type 1700 here in germany.
Normal flour is type 405.

The rest of Vics translations is correct.
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Simple mushroom risotto

Serves 2-3

You need:
2 tbsp oil (or butter)
2-3 shallots - finely chopped
500 g mushrooms - sliced
200 g risotto rice
250 ml simple white wine
150-200 g (single) cream
250 ml water
750 ml (chicken) stock
50 g parmesan/pecorino - grated
1 bunch flatleaf parsley -chopped

A wok, especially the non-stick type, works very well for risottos. Else a very large pan or large pot.

Add oil/butter to pan at medium heat.
Add shallots and fry until almost transparent.
Add mushrooms and fry until starting to get soft.
Add rice and fry until grains are coated with oil and slightly transparent.
Add wine and stir well then add cream and water. Stir.
Bring to the boil and let simmer.
As the liquid gets soaked up and evaporates keep adding stock in small amounts. Don't allow to boil dry.
The risotto is done, when (most of) the liquid has been soaked up. [or you run out of patience] It should be creamy but not souplike.
Add parmesan and parsley and serve.

Enjoy!
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I'm not the Pope. I don't speak Ex Cathedra!

Just finished makking some of this..... It's best eaten fresh as it doesn't last as long as normal bread.

Irish Soda Bread
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I'm looking forward to Nicks smoothie recipe(s). He may just encourage me to go buy some plain yogurt, and fruits.
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-Dave #2


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