And since baking with sourdough isn’t any more difficult than baking without it - the hard part is making and achieving a strong starter - it’s worth considering as the logical next step in old-world baking. Sourdough starter controls the enzymatic activity of the rye flour with its natural acidity, preventing the crumb from getting gummy while adding a beautiful complex flavor to the bread. By using sourdough, the acidity of which creates a small chemistry experiment in your bread bowl and oven, you can make loaves using all rye flour - beautiful, complex loaves that bear as much similarity to store-bought ryes as artisan-made baguettes do to Wonder Bread. The exception to this loose rule is sourdough rye bread, which is what most bakers who fall in love with rye bread usually end up baking, and which, of course, is a whole other story. For this reason, most rye breads are not made with 100% rye, but with a combination of wheat and rye. Rye is a hardier grain, and the flour is also more mercurial than wheat flour, with less gluten and more bran and fiber, which means the doughs absorb more water and have a tendency to become dense and gummy. Instead of wheat, these are breads built with rye flour, as that grain could grow in the less hospitable climate.
The cornerstone of old-world breads like these is, of course, the flour. Then all of a sudden nothing else satisfies you.” “When you get hooked” on rye breads, says master baker Peter Reinhart, “you really get hooked, just like when somebody falls for a strong IPA beer. Breads that can form the centerpiece of meals, almost the meal itself.
Breads that have complexity and staying power and the ability to pair with strong ingredients instead of fading into the background of a meal. The payoff? Loaves with stunning flavor, texture and depth. And although they can sometimes require a bit more technique than a loaf of white, and often a few more ingredients, they’re surprisingly easy to make at home. Loaded with flavor from whole grains, often from nuts or seeds, and sometimes from long hours on the oven floor, loaves of rye bread built the bakeries of northern and eastern Europe and migrated to this country with the bakers that created them. Or, more exactly, an old one rediscovered. And if you’ve never baked breads like these - chewy ryes, dark breads studded with nuts and seeds, black pumpernickels layered with as many intricate flavors as a great ale or stout - then it’s not just a good loaf you’ve been missing, but a whole new world of baking. You may run across old-world loaves like these, on your table if you’re lucky or maybe at a Vermont bakery, the loaves stacked in a dark mosaic, but in this country it’s mostly the more familiar baguettes and country whites that we buy and bake at home.īut if your experience of rye bread has been limited to grocery store loaves, then you’re missing out on something extraordinary. If you don’t have a fondue pot or a chafing dish, just microwave it until it’s melted, and eat as fast as you can! Trust us, that won’t be a problem.Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye breads are a bit out of the comfort zone. Which makes eating fondue super easy – no chafing dish needed (it’s also a fun gift). You could also get an electric fondue pot, like this one, You can add spices like nutmeg, pepper, or garlic if you like, and once everything is melty and delicious, you can put the fondue pot over a chafing dish so it stays warm as you dip. If you do have a fondue dish, Trader Joe’s says that you should rub the dish with garlic, then add the cheese and bring to a boil, stirring constantly. If you don’t have a fondue dish, you can make this meal right in your microwave. I mean, what *doesn’t* taste better when dipped in melted, gooey cheese? The packaging recommends pairing it with baguette slices, fresh fruit, and veggies, all of which you can conveniently get while you’re at Trader Joe’s. Even better? It’s only $5.99, which costs way less than a trip to the Alps!Ĭheese fondue is traditionally served with cubes of stale or toasted bread, boiled potatoes, and other dippers, though really you can’t go wrong. A post shared by Trader Joe's List we might just be eating dinner in our suburban kitchens, but Trader Joe’s fondue kit, made with artisanal Swiss cheese, makes it feel like we’re dining in a cozy chalet after a long day out on the slopes.
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