Rye is a delicious, earthy-tasting grain.
This cereal is one of my favorites!
It reminds me of a mix that I used to eat years ago, topped with ground flax.
Rye sometimes gets a bad rap because people think that it tastes like 'rye bread' and they don't like 'rye bread'. But I've discovered that most people who don't like 'rye bread' really don't like the caraway seeds and when you leave those out, they think it's pretty good :)
So if you have some rye sitting around in your pantry and don't know what to do with it, perhaps this might work for you! You can use store-bought flour or grind your own rye berries.
Rye Porridge
1 cup rye flour
1 cup cold water
4 cups of water
dash of salt
Heat the 4 cups of water in a pot with the salt, to a boil.
Beat the 1 cup of water with the cup of rye flour.*
Once the water is boiling, whisk in the rye paste and continue to cook until thickened.
About 5 minutes.
*To get a smoother texture, whisk the flour into all the (cold) water (5 cups) at once and then bring to a boil.
This is excellent topped with butter and honey or butter and molasses.
You can also add fruits, cinnamon, or other spices.
Psa 147:14 He maketh peace in thy borders, and filleth thee with the finest of the wheat.
7 comments:
I was at a place that sells bulk supplies this morning. I don't think they sell rye but I should have looked.
You have a great point about caraway seeds! That is probably why my husband doesn't care for it.
I have whole berries here and was given some flour :)
Caraway is SO strong- I think you have to acquire a taste for it.
I LOVE the caraway in rye bread. I think I might make up a batch tomorrow. Thanks for the tip for the cream of rye.
I do too- but I've discovered that a lot of my crew likes rye without the caraway- but the cereal- is always a winner! :)
Thank you; it is simple and delicious. Karel
It should taste pretty nice and creamy if you substitute milk for water, and some honey or sugar while cooking at a low simmer. My son, as a child, would only eat grits this way. Rye has a natural sweetness that is brought out by slow cooking at a temperature of 160 F (75 C)
Other distinct tastes in rye bread are malt extract to make it black and dry bran on the bottom where the loaf touches the pan. Caraway seeds are great on holiday bread or in tea.
Cooked flour does not look appetising. I prefer more texture from coarse milled grains. Processing whole rye grains in a blender also yields fine flour by the time most grains have been broken.
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