More orange food – the last for a little while, I promise!
I have a terrible habit of not reading recipes all the way through before I start making them, which sometimes catches me by surprise. With the rye bread, however, not only did I not read all the way through, I didn’t translate to english in full before starting. This recipe also comes from Svenska Folk Baka Mera! and it looked like a good accompaniment to the soup I was planning to make for dinner. I translated the first couple of steps to the point where I had to let the hot dough cool for a couple of hours, thinking I would do the rest of the translation while I was waiting. And that was when I realised that the bread was supposed to rest for a day before serving! I continued on, and we did eat it that night, but it was definitely better the next day. The bread has a really lovely flavour and is quite moist. It lasts well, and can be eaten “fresh” for up to a week. Oscar loved it – he even ate it Swedish style with jam and cheese! It’s easy to make, but does take a long time, however it is definitely worth the effort.
The soup is based on a recipe from the Sydney Markets site.
3 responses to “Scalded Rye Bread and Creamy Carrot and Red Lentil Soup”
Two of my favorite foods – rye bread and soup! I’ve been making a carrot & ginger soup for a while now but was getting tired of it, so I will give this one a try. The Fussy Eater can manage carrot soup, but not pumpkin soup…go figure? Also, I have not tried to make rye bread yet, so will have to try this one too! thanks for sharing.
It is great that Oscar can take carrots! Well done mommie! 🙂
It’s been a long slow process, but moderate salicylates are part of his regular diet now. We’re now lowly working on the highs – just a little bit a couple of times a week.