50% Whole Wheat & Flax Bread

Another day, another loaf of bread. But before I get to that recipe, I got a shot of C's borscht and what it looks like when she makes & cans it. As you might recall from my previous post, I deviated from her recipe's instructions and got a different-looking soup. Here is what hers looks like, in a 1L jar. Isn't it pretty?


Now, onto the bread.

I adapted this recipe from my Le Cordon Bleu Complete Cook book, where I also go the milk bread recipe from. I don't like 100% whole wheat bread; I don't like the texture and my stomach has a hard time with that much fibre. So I cut the whole wheat flour in half and also added about 1/4 flax seeds, which I had hanging around my freezer.

50% Whole Wheat & Flax Bread (adapted from Le Cordon Bleu Complete Cook, page 463)

1 tbsp instant yeast
1 tsp sugar
1 tsp salt
2 cups whole wheat flour
2 cups white bread flour
2 tbsp butter, softened
2 tsp barley malt syrup (or honey)

Directions here. And this is what she looked like:

The original recipe called for 2 tsp barley malt; I have no idea what is meant by that - whether they're talking about a powder or a syrup or what. I've had a jar of barley malt syrup kicking around since I made bagels a couple years back, so I use it whenever I get a chance. It adds great colour & flavour to bread.

C's Borscht

You might recall C, my SIL's mom, who does catering on top of her busy day job. She also created a homemade cookbook with some of her favourite recipes in it, as well as the fave recipes of some of her friends and family. Last weekend, I helped C cater the concession at the curling club, and one of the items on offer was C's homemade borscht.

I have previously posted about borscht here, and that post included some information about this hearty Russian soup as well as a recipe I've previously made with great success. C's version is also extremely awesome, and although there are beets in the soup, they are there more or less for colour and are discarded during the cooking process. I only like non-beety borscht because I am not a fan of that particular root veggie; however, C's borscht is the most brilliant pink colour I can barely describe it. I was too busy during that concession to take a picture of her borscht, so you'll have to trust me when I say that stuff was PINK, man!

Anyway, I had a bowl of C's borscht for lunch at the curling club one day and it inspired me to make some of my own so I could freeze it in portions for quick nuking when I don't feel like cooking. Yesterday, I got down to it and made the soup. The total cost for ingredients was $9.95; I got 11 portions, which makes each portion $0.90! You cannot beat that! That's even cheaper than my cabbage rolls!

Here is the recipe, which C generously allowed me to share here.

C's Borscht (I am taking some liberties with the method; these directions are not exactly how they appear in the original recipe)

2 beets
2 large carrots
4 large potatoes
dash of salt
1/2 cup butter
1 cup whipping cream (35%)
1 onion, chopped
1 green pepper, chopped
1 quart canned tomatoes (I used 1L diced)
1 head cabbage
2 tbsp dill, preferably fresh, or to taste (to be honest, I used WAY more than that!)

1. Peel the beets, potatoes, and carrots; chop and add to a large pot. Cover with water & add a dash of salt. Bring to a boil and cook until veggies are tender. (I personally wouldn't dice the beets again; I'd keep them in chunks; they are there more to impart colour and you don't want to spend a lot of time fishing them out when it comes time to discard them.)

2. When the veggies are tender, drain everything and discard the beets. Save the water! Mash the carrots and potatoes with 1/2 cup of butter and half the cream. Add back the water from the cooking vegetables. (Now, I deviated from this and it was a BIG MISTAKE. I just fished out the beets with a slotted spoon and mashed the carrots & potatoes in the pot with the water, but I couldn't get a nice smooth mash. No wonder. It wouldn't happen in the water; you have to do it out of the water. I ended up pureeing mine with an immersion blender. This was my first mistake on the path to getting a completely different borscht than the one C makes.)

3. In a large frying pan, saute the onion & pepper with 2 tbsp of the butter until the onion is clear and soft. Add tomatoes and dill & simmer.

4. Chop the cabbage very fine. Add it to the sauteed tomato mixture. Cook until cabbage is tender. (I had to deviate from the original recipe at this point, too, because I didn't have a pot big enough to accommodate the cabbage; I was using the big pot to boil the root veggies. So I wound up added cabbage to two pots and making two pots of borscht in the end, which I mixed together to make it all consistent.)

5. Gradually add the cabbage mixture to the potato mixture.

6. Very gradually add the rest of the butter and cream to the soup, stirring frequently (if added too quickly the acid in the tomato mixture will curdle the cream). Do not boil. Serve. (I just added the cream with the cabbage and didn't experience any curdling. I also boiled! No ill effects at all, but I had to in order to cook my cabbage since I was splitting it between two pots.)

My soup looked like this:


Yeah...very different from C's. But it tastes fantastic! Which is what counts, I guess. Next time I'll follow C's directions more closely and hopefully get that fantastically pink borscht she does!

Russian Borscht

Not too long ago, I wrote about Russian Lasagne, a dish we regularly serve at work. I said in that post that I cannot give out the recipe because my boss would not be too happy with me, and I mentioned also that I often make borscht at work, and that I cannot share that recipe with you because it could get nasty around the shop.

So, I'll provide you with some pictures instead, some background info on borscht, and give you some hints as to what you can to do make a borscht similar to mine - making sure to be careful that I reveal nothing at all of the much-protected secret recipe.

Here is a good Wikipedia article about borscht in general. Indeed, most borschts I've had in my life have involved beets, and I am not a fan of beets. Thus, I've never been a real fan of borscht. Until this one came into my life with its two cups of cream and one cup of butter. This hearty soup, that contains a whack of cabbage and more than two but less than four pounds of potatoes, is quite common in these parts since we have a significant Doukhobor population here. Many Doukhobors in this area are vegetarians, and so this soup doesn't contain any meat. Root vegetables, as evidenced in this article, are very important in borscht. Indeed, apart from the potatoes already mentioned, a certain orange root vegetable with a vaguely phallic shape is also a part of my borsch. Also, more than two but less than three cups a huge ton of those things that are round, contain many layers, and make you cry when you slice them are required.

Since the work recipe doesn't contain beets, it must have something to give it a red colour. Use three tins of diced tomatoes your imagination. In terms of seasoning, think of a popular pickle flavour and triple it. Salt & pepper. Etc.

Now, I don't always add the stipulated green pepper. Though I know it's kind of traditional, see here, sometimes I can't be bothered, and no one has ever said anything when I don't add it. But, when I do at it, it does brighten the soup up a bit and make it look a little perkier.

This is a spectacular soup, we always sell out, and I never work on Fridays when it's served. I do, however, savour the moments I get to adjust the seasonings, using several tasting spoons to get it all just right. I love it. What else can I say?