This is the first bread recipe that I made and is the bread that caused my bread making craze that has now lasted for more than 20 years. I have the honour of being in the kitchen of the month and thought it might be fun for the other BBBabes to make it too.
The recipe calls for all-purpose, rye and whole wheat flours as well as wheat germ. And molasses, fennel seeds, dried ginger and raisins too.
The dough is quite slack. After it has been kneaded, I folded it in the bowl a few times to strengthen it.
With only the tiniest nudge from the flat of a finger, the risen dough falls cleanly out of the bowl. Once on the board, I divided it in two and folded each piece in half before shaping it.
I shaped the dough into two rounds. On one of the rounds, I balanced star cookie cutters, thinking we would freeze that loaf for Christmas.
Alas, I allowed the shaped loaf to over-rise.
The star is still visible, but we can't serve that to guests!
The plain loaf looks a little better (although it's a bit on the flat side). This is the loaf we put in the freezer.
The inside of the star loaf looks fabulous though. We could have served this to guests after all....
Clark's bread is the perfect foil for chicken liver pate with green peppercorns.
And it's great with lentil soup as well.
On a holiday many years ago, we went for a splash-out dinner at the fabulous restaurant "Clark's by the Bay" (now sadly closed) near Kingston, Ontario. With the spectacular dinner came the most wonderful freshly baked rolls. And because we came from far away Toronto, I thought it would be okay to ask how these rolls were made. Our server (who happened to be the owner and somalier) said he'd go to the kitchen and ask. And he returned about 30 seconds later and smiled as he handed me a piece of paper: a photocopy of the very recipe that had been published in the local paper a few weeks before. I still have that sheet of paper with the molasses fennel rye recipe that Clark handed me all those years ago. Here is what that once pristine sheet of paper looks like now. (Please read more details about the recipe here.)
Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread