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Russian Rye Bread

On 29 Jan 2007 at 9:20, Gary wrote:

> I just discovered your site.  I am looking for a Russian Rye Bread
> recipe.  This recipe uses onion, caraway and fennel seeds and whole
> wheat and rye flour.  I first had it in a typewritten, stapled
> assemblage of recopies obtained by my girlfriend from a women commune
> in Ohio devoted to psychotherapy.  They made pottery and bread to
> support their endeavor and this was in the 70's.  I know this sounds
> very weird but it was the best recipe ever.  Any ideas?  I would
> settle for something close.  This was a quite moist bread, but was a
> regular loaf bread.
> Gary

Hello Gary,

See below.


Russian  Rye  Bread

 Preparation and baking time: 3 - 3 1/2 hours. Yield: 2 large loaves.
3 1/2 c. water (100 degrees)
1 tbsp. dry yeast
1/2 c. dark molasses
1 oz. unsweetened baking chocolate, melted
1/4 c. onion flakes
2 tbsp. caraway seeds
2 tbsp. fennel seeds
2 tbsp. gluten flour
2 tsp. salt
1/4 c. cooking oil
2 tsp. vinegar
4 c. rye flour
2 c. white flour
1 c. whole wheat flour

Proof yeast in 1 cup warm water (about 100 degrees) with 1 tablespoon molasses.
If yeast is good, add remaining water, salt, oil, gluten, onion, caraway seeds,
fennel seeds, molasses, melted chocolate to a large mixing bowl. Add flour 2 
cups at a time and stir together. Dump contents of bowl onto floured surface 
and knead 10-15 minutes. Add a blend of white and rye flour while kneading.
Don't attempt to totally eliminate stickiness.
Dough is ready when it resumes its shape when pressed in by 2 fingers. Grease 
or butter a large bowl and put the dough in to rise. Turn the dough in the 
bowl to grease the entire surface.  Cover the bowl and let the dough rise in 
a draft-free, warm place until it has doubled in size, 35-45 minutes. Punch 
down the dough with your fist, and turn it out onto the floured surface to knead.
Knead dough, adding flour to reduce stickiness. Dough is ready when it responds 
as described above .Split dough into 2 equal pieces. Flatten dough with palm 
and press out from center to eliminate air bubbles. Roll flattened dough into 
a coil. Turn ends under and pinch all seams closed. Put dough into greased 
9x9 inch loaf pan and flatten dough until it touches all sides. Press down 
all edges to form rounded top.
Repeat with second piece of dough. Let dough rise a second time until doubled 
in bulk, about 35-45 minutes, in a warm place, no drafts. Dough does not need 
to be covered.
Bake at 375 degrees for 30 minutes.  When done, bread sounds hollow when 
tapped. Remove bread from pans immediately and cool on a wire rack.

Radish Soup

On 29 Jan 2007 at 18:01, Sandra wrote:

> Do you have any recipe on Radish Soup, mostly Germany origin but could
> be oriental?  My father-in-law from germany was brought up on this
> soup.  Any information would be appreciated.

Hello Sandra,

I could not find any German "radish soup" recipes, only German BEEF and radish soup.

Below is a Korean radish soup recipe and two generic radish soup recipes.


Title: Radish Soup Or Moo Kuk (Korean) 
Yield: 4


1 lg korean or daikon radish; -thinly sliced into bite-size pieces
1 clove garlic; minced
2 green onions with some -greens; minced
1 ts salt
1/4 ts pepper
4 c  water


1) Combine all the ingredients in a medium saucepan. Bring to a boil.
2) Reduce the heat and simmer until the radish is tender, about 10
minutes. Serve hot.

Per Cup 36 cals (4% cff) est by MasterCook

NOTES : This is a popular mild-flavored soup frequently served as a first
course in Korean restaurants. It merely whets the appetite.

Recipe by: Flavors of Korea: Vegetarian Cuisine
Radish  Soup

2 bunches red radishes, washed
1 sm. onion, minced
1 tbsp. butter
3/4 c. yogurt, plain
1 1/2 c. chicken stock (broth)

 Separate the radishes from the greens, reserving both.  Cook the onion in 
 the butter until translucent, then add the radish greens.  Cook over low 
 heat, stirring occasionally, until wilted.  Puree in a blender or food 
 processor along with half the yogurt and half the chicken stock.  Return 
 to the heat and add the other half of the yogurt and half the chicken stock 
 until heated through and through. 
Radish  Soup

12 radishes
4 sm. onions
2 cans chicken broth
1 can water
1 bay leaf
3 tbsp. butter or margarine
3 tbsp. flour
2 c. half and half milk
1 tbsp. Worcestershire sauce
Salt and pepper

 Cook radishes and onions in chicken broth and 1 can water with bay leaf 
 until radishes are soft.  Remove the bay leaf.  Put radishes and onions 
 in blender and puree.  Return to broth. In separate pan melt butter, 
 add flour and cook about 1 minute.  Slowly add milk, stirring until smooth.
 Add radish mixture, Worcestershire sauce, salt and pepper.  Serve hot.


Dear Phaed, good morning!

Sorry, we had a lot of things to do and I had no time to put the
instructions in English (it is not to much easy and quick for me...).

We live in Minas Gerais State and we have here the larger milk
production in Brazil.  There is here a top of line farm specialized in milk
and yogurt production and we got good results only with the yogurt they sell
in 1 kg pots.

Anyway, here goes the instructions.




I hope you will forgive some problems about the English but I have no time 
to use good dictionaries in order to avoid errors and mistakes…
Lets go!

One has to buy 2 kg (it can be 1 kg, or 3 kg, etc.) of a very high quality 
fat yogurt.  Usually it is out of commerce and the best idea is to buy it 
directly from a farm or to buy fresh milk and prepare the yogurt at home.
I want to put that the quality of the yogurt is of great importance.
Keep the yogurt at room temperature during 3 up to 5 days till it becomes 
a little sour.
Then, put the yogurt in a liquefier and mix during 3 minutes.
Bring the yogurt into boiling (Enameled pot is better.   Avoid aluminum.) and 
let it boil a few minutes in order to be sure that appeared a liquid separated 
from the solid part.
Drain it trough two layers of cheesecloth, tie the 4 corners of the cheesecloth 
and hang it in order to let it dry as much as possible.   While hanging press it
strongly:  it will help to dry. Open the cheesecloth.    Now it is solid.   
Use the hands to make it in coarse grains.
Put it in a covered Pyrex and let it in a warm woven between 140 160 F (after a 
few hours check the lid:  if it has no condensation the temperature is too high 
and a little condensation means the temperature is correct) during 3 up to five 
days till it becomes a little yellowish and get the characteristic smell.
Remove the content to a food processor, ad around 17 grams of salt for each 
400 grams of kashk and mix it well.
Now it is ready and you can keep in the freezer*.   To use it, cut a piece and 
smash it in sufficient water.
* If you live in a sunny place you can make little balls.   Let them dry 
thoroughly in the sun and store them in fresh and dry place.

Almond Smash

I'm a Baltimore native in Los Angeles and have Almond
Smash cravings every now and again. So, for those that
don't live in Balto...if you want to simulate Almond
Smash do this: get yourself a 2L bottle or some cans
of Big Red soda ( which is
not available in Maryland (see map at BR site), pour
some over ice and add a drop or two of almond extract
(use the real stuff not imitation) and Blammo --
Almond Smash or close enough. A little goes a long way
with the extract so be careful. Hey, add some vodka,
bourbon, or rum and it's a party! Almond Smashed you
could call that cocktail.

Posted by: EAP (eric) | February 01, 2007 at 07:46 PM


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