Virtual Supper Club - Cooking with Rice and Grains

The Virtual Supper Club's theme this month is cooking with rice and grains. I am always looking for new bread recipes so this really caught my eye. I loved the sound of sour rye bread. It takes a shortcut by using yogurt rather than a sourdough starter. This is much easier.

This recipe was a complete success. The flavours are sublime. Neither the caraway nor the onion dominate but it is well balanced with the flavour of the flour. I followed the recipe exactly and the bread rose beautifully. I have never brushed the bread with egg yolk before. I have used an egg white wash or a milk wash but this egg yolk wash produced a rich and shiny crust.



The only think I did differently was that I baked it in my steam oven. I baked it at 400F for 25 minutes with steam being injected throughout the early part of the cycle. The crust is amazing. I love the saltiness of the kosher salt. What can I say? I love this recipe. I think I will add it to my Farmers' Market menu this summer.



This month's menu is like a potluck and mostly main dishes. There should be lots of ideas here for you.



Check out the rest of the menu by clicking on the links below:



Sandi -Whistestop Café Cooking    Smoked Gouda Risotto with Spinach and Mushrooms

Jerry - Jerrys Thoughts, Musings and Rants Spelt Salad with White Beans and Artichoke 

Val- More Than Burnt Toast      Turkey Jasmine Rice Meatballs with Baby Bok Choy

Susan Linquist –The Spice Garden    Barley Stuffed Cabbage Rolls with Pine Nuts and Raisins

Roz -




La Bella Vita    Risotto Milanese






Hearty Sour Rye Bread



2 tbsp. olive oil

3/4 c. chopped yellow onion

3 1/4 tsp. active dry yeast

1/4 tsp. sugar

2 tbsp. warm water

1 1/4 c. low fat yogurt

1 tbsp. caraway seeds

1 1/2 tsp. salt

3/4 tsp. white pepper

1 large egg, lightly beaten

2 1/4 c. bread flour, divided

1 1/4 c. stoneground rye flour

cooking spray

1 tbsp. water

1 large egg yolk, lightly beaten

kosher salt



Heat olive oil in pan and add chopped onions. Saute until golden, about 10 minutes. Stir frequently. When done, cool completely.



Dissolve sugar and yeast in warm water. Let sit for 5 minutes. Add yogurt, caraway seeds, salt and pepper. Add egg. Stir well with a whisk.



Add 2 c. bread flour and rye flour to this mixture, 1 cup at a time until a soft dough forms. Stir in sauteed onion. Turn onto a countertop and knead until smooth and elastic. Add bread flour 1 tablespoon at a time to prevent the dough from sticking to your hands and the countertop.



Place dough in large bowl that has been sprayed with cooking oil. Spray dough, also, and cover to rise in a warm, draft free place for about 45 minutes or until doubled. Punch down and let rest for 5 minutes.



Knead 5 times on the countertop and shape into a 7 inch round loaf. Place on a parchment paper lined baking sheet to rise for about 30 minutes or until doubled in size.



Preheat oven to 350F. Brush bread with egg yolk and water. Sprinkle with kosher salt. Make 3 slashes on the top of the loaf. Bake for about 30 minutes or until it sounds hollow when rapped.

Let cool for about an hour before slicing.