Farmhouse Country Loaf from 1840 Farm
As part of out Bread Baker’s Series we are proud to introduce to you the Farmhouse Country Loaf from 1840 Farm.
As part of out Bread Baker’s Series we are proud to introduce to you the Farmhouse Country Loaf from 1840 Farm.
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Welcome to the second post in our Bread Baker’s Series in which we have teamed up with 1840 Farm.
Rye is a common grain that has been around since the Middle Ages. Because of its heavy and coarse texture, it was primarily the poor who ate it.
Rye is a wonderful grain with a rich flavor and lots of nutrients. Believe it or not, rye is actually more nutrient-dense and higher in fiber than whole wheat. It contains phosphorus, magnesium, silicon, and unsaturated fatty acids. It also contains vitamin E, which is the most powerful element for the heart, muscles, and the reproductive system.
This particular recipe produces a softer-than-normal loaf and is incredibly moist. It pairs very well with strawberry jam and makes a wonderful toast.
If you have any questions about bread making, please refer to our trouble-shooting post. You can also pick up some helpful tips in our whole wheat bread post.
*These ingredients are available in our store.
The Bread Baker’s Series is a creative collaboration between Kitchen Kneads and 1840 Farm. To be sure that you don’t miss out on any of the posts in this series, subscribe to our email, or follow us on Facebook or Pinterest. You can also become a member of the 1840 Farm community via email, Facebook, Twitter, or Pinterest.
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Galaktoboureko is a traditional Greek dessert. It’s a combination of a semolina-based custard and flaky phyllo dough that is baked to perfection then drenched with a lemon infused syrup.
Galaktoboureko got its name from a combination of Greek and Turkish words. Gala means milk in Greek and bourek means pie or pastry in Turkish.
Don’t let this recipe intimidate you. There are a few steps and takes a bit of time, but it really is easy to make. And it’s definitely worth it. It’s definitely a dessert you’ll want to make more than once.
Serve it at room temperature and allow the lemon infused syrup to be absorbed by the pastry. It can also be served with ice cream.
For the Syrup
For the Custard
For the Phyllo Dough Crust
*Can be found in our store
To Make the Syrup
To Make the Custard Filling
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Monday | 9:30am - 6:00pm |
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Tuesday | 9:30am - 6:00pm |
Wednesday | 9:30am - 6:00pm |
Thursday | 9:30am - 6:00pm |
Friday | 9:30am - 6:00pm |
Saturday | 9:30am - 5:00pm |
Sunday | CLOSED |