Overnight Rye Buns #BreadBakers

By volume, these overnight rye buns are about half unbleached bread flour, that is to say, wheat, and half dark rye flour, which means they have plenty of flavor and a lovely texture. Lighter than all rye and chewier than white bread, these buns are the perfect combination. Eat them split open and spread with creamy butter!

Years ago I found a blog that I loved so much that I actually signed up to get new posts in my inbox. It’s not that the recipes were extra fabulous. I read it because the author was so funny and honest about the challenges in her life that just reading her posts cheered me up. Sadly, she stopped adding posts years ago, but I am pleased to say that she’s left the blog up. Occasionally I visit just for a laugh.

I saved this recipe way back in October of 2014 because it sounded so easy, and indeed it was. Who knows why it took so long for me to make it!

Overnight Rye Buns

I followed the recipe trail back to the person who taught Esther of the Recipe Rifle to make these buns. Her name is Maria Mayerhofer and she has made a video so you can see how easy these are!  I am wondering if the same method will work with other combinations of flour and I cannot wait to experiment.

Ingredients
1 1/2 cups or 150g dark rye flour
1 1/2 cups or 190g unbleached bread flour
1 rounded teaspoon dried yeast
1 teaspoon honey
1 teaspoon salt
2 heaped tablespoons natural yoghurt (I actually subbed probiotic cashew yogurt because that was all I had. You could also use sour cream.)
1 1/4 cups or 295ml cold water

Method
Use a wooden spoon to mix all the ingredients together in a large bowl. It's a soft and sticky dough.

Cover the bowl with cling film and pop it into your refrigerator for at least eight hours or overnight.

When you are ready to bake, preheat your oven to 400°F or 200°C and prepare a large baking pan by lining it with baking parchment. Put another large empty baking pan on the lower rack of the oven. When you put the buns in, you’ll add a cup of water to the hot pan to create steam.

Fill a small bowl with water and put two serving spoons in it.

Remove the dough from the refrigerator and use the wet spoons to scoop out bun-sized dollops onto your prepared baking pan.

The goal is to keep as many of the bubbles as possible so just scoop and plop. Make sure to dip the spoons back in the water between each dollop.

Slide the baking pan into your preheated oven and add 1 cup or 240ml of water to the bottom pan to create a steamy environment for the buns.

Bake the buns for about 20-25 minutes or until they are puffy and lightly browned.

Remove from the oven and cool on a wire rack before serving.

These are great with a smear of butter.

Enjoy!

This month my Bread Bakers group are sharing mostly recipes made with rye flour. Because of the pandemic, our host, Karen of Karen’s Kitchen Stories, has loosened the restrictions and all of our members can participate, even if they aren’t able to buy rye flour. Thanks, Karen! Check out the link list of recipes:

• Black Pepper Rye from A Messy Kitchen
• Coffee Scones with Maple, Raisins, and Rye from Palatable Pastime
• Everyday Multigrain Rye Sourdough from Zesty South Indian Kitchen
• Light Rye Sourdough Bread from Karen's Kitchen Stories
• Multigrain Spiced Raisin Bread from Passion Kneaded
• Overnight Rye Buns from Food Lust People Love
• Sourdough Rye Boule from Culinary Adventures with Camilla
• Spelt and Rye Breakfast Sourdough Bread from Cook with Renu
• Sweet Rye Bread from Making Miracles
• Tangzhong Method Rye Bread from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.

We take turns hosting each month and choosing the theme/ingredient.

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Spicy Pickled Tomato Dirty Martini

A martini with a delicious difference, this spicy pickled tomato dirty martini is garnished with easy-to-make quick pickled grape tomatoes. The pickling liquid with rice vinegar and fish sauce also has a welcome hot kick from minced fresh chili pepper.

As promised on my post yesterday, here’s how you can enjoy a dirty martini made with the spicy pickled grape tomatoes I shared. I left mine to marinate in the refrigerator for two days before unsealing the jar and making my martini.

If, like me, you are a fan of more savory than sweet cocktails, you are going to love this one. It's the same recipe my husband uses to make my dirty martinis with anchovy or tuna stuffed olives and olive juice so until the pickled tomatoes are ready, use olives!

Spicy Pickled Tomato Dirty Martini

The ingredients list below makes one lovely chilled martini. The measure of 1 jigger = 1 fluid ounce or 30ml. You can, of course, increase the amounts to make two or more. The capacity of your cocktail shaker is the limiting factor.

Ingredients
2 jiggers vodka
1 jigger extra dry vermouth
1 1/2 jiggers juice from spicy pickled grape tomatoes
4-5 small ice cubes

To garnish: 3 spicy pickled grape tomatoes

Method
Spear at least three spicy pickled grape tomatoes with a long cocktail pick and rest them in a martini glass.

Put all the martini ingredients in a cocktail shaker and shake for a minute or two, until the ice has a chance to melt a little and chill the liquid. Strain into your martini glass.

So good. Enjoy!

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Spicy Pickled Grape Tomatoes #FoodieExtravaganza

Spicy pickled grape tomatoes are a tasty addition to salads or to serve alongside fish or chicken. The natural sweetness of the grape tomatoes are beautifully complemented by the rice vinegar, salty fish sauce and hot chili pepper. My favorite way to use them is in dirty martinis!

Savory cocktails aren’t as popular as the sweet ones but I must admit they are my favorites.  I’ll take a Bloody Mary over a daiquiri any day of the week. I am especially fond of dirty martinis made with the juice of olives stuffed with anchovies or tuna, garnished with the olives themselves, of course. It’s like a snack and a drink if you use enough olives.

This month my Foodie Extravaganza friends are all sharing recipes for pickling or using pickles in celebration of International Pickles Week so I decided to pickle something I could use in a dirty martini. Grape tomatoes are perfect, as it turns out, especially if you add some fish sauce to the pickling vinegar.

Spicy Pickled Grape Tomatoes

This recipe is adapted from several I found on the interwebs. I had no idea people actually pickled tomatoes until I started to search for pickles that look pretty in drinks! These little guys are good in salads and would also be great accompaniments to fish or chicken. Or just eat them straight out of the jar.

Ingredients
20 grape tomatoes – about 1 cup or 140g
3 tablespoons fish sauce
6 tablespoons rice vinegar
1/2 teaspoon sugar
1 Thai chili, minced

Method
Prick the tomatoes through and through with a toothpick.

Mix the fish sauce, rice vinegar and sugar in a microwavable container or a small pot. Heat the liquid up till hot but not boiling, about 130°F or 54°C. This is just hot enough to be uncomfortable if you put your finger in it. Add the minced chili pepper.

Put the tomatoes in a half pint canning jar and pour the warm pickling juice over them.

Seal tightly. Leave to cool.

Refrigerate for at least a day before eating outright or using in another recipe. Stay tuned tomorrow for my spicy pickled grape tomato dirty martini recipe.

Enjoy!

Sneak peek of the martini!

Many thanks to our host this month, Camilla of Culinary Adventures with Camilla. Check out all the other recipes with pickles we are sharing today.

• Dill Pickle Grilled Cheese Sandwich by Making Miracles
• Fried Chicken Sandwich with a Spicy Bread and Butter Pickle Coleslaw by Karen's Kitchen Stories
• Hot Pepper Vinegar by Palatable Pastime
• Indian Raw Papaya Pickle by Sara's Tasty Buds
• Japanese Pickled Ginger by Caroline's Cooking
• Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Middle Eastern Pickled Turnips by Pandemonium Noshery
• Pickled Pork Tongue by A Day in the Life on the Farm
• Pickled Rainbow Chard Stems by Culinary Adventures with Camilla
• Pickled Star Gooseberry by Sneha's Recipe
• Spicy Pickled Grape Tomatoes by Food Lust People Love

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Pin these Spicy Pickled Grape Tomatoes!

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