Cooking Classes


Virtual Supper Club - Cooking with Rice and Grains

The Virtual Supper Club's theme this month is cooking with rice and grains. I am always looking for new bread recipes so this really caught my eye. I loved the sound of sour rye bread. It takes a shortcut by using yogurt rather than a sourdough starter. This is much easier.

This recipe was a complete success. The flavours are sublime. Neither the caraway nor the onion dominate but it is well balanced with the flavour of the flour. I followed the recipe exactly and the bread rose beautifully. I have never brushed the bread with egg yolk before. I have used an egg white wash or a milk wash but this egg yolk wash produced a rich and shiny crust.

The only think I did differently was that I baked it in my steam oven. I baked it at 400F for 25 minutes with steam being injected throughout the early part of the cycle. The crust is amazing. I love the saltiness of the kosher salt. What can I say? I love this recipe. I think I will add it to my Farmers' Market menu this summer.

This month's menu is like a potluck and mostly main dishes. There should be lots of ideas here for you.

Check out the rest of the menu by clicking on the links below:

Sandi -Whistestop Café Cooking    Smoked Gouda Risotto with Spinach and Mushrooms
Jerry - Jerrys Thoughts, Musings and Rants Spelt Salad with White Beans and Artichoke 
Val- More Than Burnt Toast      Turkey Jasmine Rice Meatballs with Baby Bok Choy
Susan Linquist –The Spice Garden    Barley Stuffed Cabbage Rolls with Pine Nuts and Raisins
Roz - La Bella Vita    Risotto Milanese

Hearty Sour Rye Bread

2 tbsp. olive oil
3/4 c. chopped yellow onion
3 1/4 tsp. active dry yeast
1/4 tsp. sugar
2 tbsp. warm water
1 1/4 c. low fat yogurt
1 tbsp. caraway seeds
1 1/2 tsp. salt
3/4 tsp. white pepper
1 large egg, lightly beaten
2 1/4 c. bread flour, divided
1 1/4 c. stoneground rye flour
cooking spray
1 tbsp. water
1 large egg yolk, lightly beaten
kosher salt

Heat olive oil in pan and add chopped onions. Saute until golden, about 10 minutes. Stir frequently. When done, cool completely.

Dissolve sugar and yeast in warm water. Let sit for 5 minutes. Add yogurt, caraway seeds, salt and pepper. Add egg. Stir well with a whisk.

Add 2 c. bread flour and rye flour to this mixture, 1 cup at a time until a soft dough forms. Stir in sauteed onion. Turn onto a countertop and knead until smooth and elastic. Add bread flour 1 tablespoon at a time to prevent the dough from sticking to your hands and the countertop.

Place dough in large bowl that has been sprayed with cooking oil. Spray dough, also, and cover to rise in a warm, draft free place for about 45 minutes or until doubled. Punch down and let rest for 5 minutes.

Knead 5 times on the countertop and shape into a 7 inch round loaf. Place on a parchment paper lined baking sheet to rise for about 30 minutes or until doubled in size.

Preheat oven to 350F. Brush bread with egg yolk and water. Sprinkle with kosher salt. Make 3 slashes on the top of the loaf. Bake for about 30 minutes or until it sounds hollow when rapped.

Let cool for about an hour before slicing.


  1. Beautiful loaf of bread! I DO love homemade the best! Thanks for bringing it to the dinner club!!

  2. I can imagine all of my senses would be satisfied on your bread making days for the farmers market Sarah. I would love to have a slice of this bread right now, but am waiting patiently for breakfast at The Bean Scene:D

  3. What a gorgeous loaf of bread!

  4. I haven't had bread in 4ever... just the thought of smelling it baking.
    Almost more than I can stand!
    Thanks for bringing to the table

  5. Your Hearty Sour Rye Bread looks awesome and delicious! I make bread at home all the time and I can't wait to give this a try. Totally love the aroma when the bread is baking in the oven. :) Thanks for sharing.

  6. MMM perfect loaf. I've been using rye in my everyday bread for a few years now and just love it. I would love to go with more rye and this looks great. Perfect loaf... but then you are a master baker at this point.

  7. I cannot imagine how bursting with flavor this bread is Sarah! What an inspiration for me to bake....just love it! I have not posted my recipe yet for this month since I am nose-deep in grading term papers and final exams for the university. Planning on doing this by Sunday! Not a slacker, just an over-doer!

    Hope you're doing well!

  8. WOW - that is an impressive addition to the supper club! I would love some of that - if only I weren't yeastphobic.

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