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Dakota Quality Rye – The Great Plains Greatest Grain

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Dakota Quality Rye – The Great Plains Greatest Grain

Rye is one of the small grains grown in the Great Plains. It is a winter annual, planted in the fall, and is the hardiest of the small grains. Rye does well in cool climates (optimum temperature 55ºF to 65ºF) and tolerates most adverse weather. It is often grown in light, sandy soil, when weed problems are present or when the soil is low in fertility. Rye grain is similar to wheat in size and composition but is lower in protein. Bread made from only rye is a small, dark, compact loaf. Hence, in North America, it is blended with wheat to produce a loaf that is more acceptable to the consumer. Due to its hardiness, winter rye is commonly grown in the northern parts of the Great Plains like the Dakotas.

Dakota Quality Rye – An Immigrant’s Story

Rye bread, of course, is not new to Americans. However, none of the rye bread we are used to as Americans match the bumpy, nutty, and fragrant ancestor from Scandinavia and Northern Europe. What we call rye bread, although not a whole-grain bread, isn’t just a mutt mixing American whole grains with European rye. It is more of a blending of traditions, a bread spicing, if you forgive the pun, combining caraway, anise, fennel and coriander seeds, common in America with old world practices.

Rye, like barley and oats, is an ancient grain that thrives in cold and wet weather. Before modern agriculture and transportation made wheat available everywhere, rye was the best (and sometimes only) option for bread baking. The traditional bread produced by bakers and homemakers were staples across the region, dense, fragrant and satisfying. Those qualities have also given rye bread a renaissance with modern enthusiasts, who may also appreciate that it contains more fiber and less gluten than wheat.

Consider trying this Dakota Norwegian Rye, an American interpretation of a traditional rye bread using Dakota Quality Rye developed by Dakota Harvest Bakers in Grand Forks, North Dakota originally featured in Stanley Ginsberg’s cookbook, The Rye Baker:

Recipe

  1. SPONGE (DAY 1, EVENING) – Mix the sponge ingredients by hand until incorporated, cover, and ferment at room temperature (68-72°F/20-22°C) overnight, 12-15 hours. The sponge will be very bubbly, have a clean sour smell, and will have doubled in volume.
  2. FINAL DOUGH (DAY 2, MORNING) – In the mixer, combine the flours, salt, yeast, and sugar, then add the sponge, water, vinegar, and caraway seed. Use the dough hook and mix on low (KA2) speed until the dough comes together into a soft, sticky mass, 6-8 minutes. Cover and ferment at room temperature until doubled in volume, 1Уг-2 hours.
  3. Turn the dough, which will have become more elastic and easier to work, onto a lightly floured work surface and shape it into a rounded oblong loaf 14-16 inches/35-40 cm long. Place on a well-floured peel, if using a baking stone, or on a parchment-lined sheet pan, cover, and proof at room temperature until doubled in volume, 45-60 minutes.
  4. Preheat the oven to 430°F/220°C with a steam pan (see page 76) and the baking surface in the middle. Use a sharp knife or razor blade to make three diagonal slashes to a depth of И-Уг inch/0.6-1.25 cm. Bake with steam for 15 minutes, then remove the steam pan and continue baking until the loaf thumps when tapped with a finger and the internal temperature is at least 198°F/92°C, 30-35 minutes. Transfer to a rack and cool thoroughly before slicing.

To get your hands on some great quality rye grain or for answers to any of your questions, drop us a line here at Brooks Grain. In the meantime, enjoy the rye bread!

 

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan

Mitch-Morgan

The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth

 

Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda

Blackberry-Soda

Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye

Enjoy

Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Buns:
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks

drink

The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice
Savor

 

 

Classic Manhattan

drink

3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan

drink

2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.

 

Cara’s Feature

cara

750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**