Tuesday, August 23, 2011
Rye Soda Bread with Dill Butter
This is a fantastic pair of recipes from Super Natural Every Day. I've been meaning to make the Rye Soda Bread - it's one of the ones I had my eye on early on when I got the book. The Dill Butter was never on my short list. But when we got two bunches of dill from the CSA, I figured, why not both? I used up some of the chives from my little container garden as well.
I don't know what I was thinking not wanting to make the Dill Butter to go with the bread. It's ridiculously good! I'm not one to butter my bread, which is why I wasn't interested in it at first - but it's really worth it. I have been snacking on it for the past few days, and I even ate it for breakfast yesterday (and probably will tomorrow). Despite the somewhat assertive flavors it actually makes a very nice breakfast. (In Heidi's book it's in the Lunch section, but I like to warm it up and we don't have a toaster oven at work, so breakfast it is!) Farmer cheese is added to the butter, almost as much as there is butter, so it's not entirely butter that I'm eating for breakfast!
I'm officially out of rye flour, though, so now it's time to try a variation with some other types of flour. I'm trying to use up as much of my flour as possible, but it's rough with all this produce coming at me left and right!
Which reminds me... I'll try to get my CSA post up tomorrow!