Since my last post of the homemade Pumpernickel Bread I have had several people email me wanting to know where I buy my rye flour. I have found the least expensive place to buy rye is at the Honeyville Grain store in Salt Lake City. I bought the rye in a 25lb. bag at the Honeyville store and brought it home and put it in a plastic bucket. I didn’t know whether or not I would want more, but now looking back, I should have bought it in a 50 lb. bag (it was cheaper). If you do not have a Honeyville store near you, I am sure any whole food’s market or online grain store would sell rye as well. I also bought the carraway seeds at Honeyville as well for a great price. I keep them in my freezer so they will last longer.
The rye grain is kind of a gray/green color, so when I ground it into flour, it makes a really pretty flour with a purple hue. I have had fun this week adding rye flour to waffles, breads and a few other recipes. I will share these recipes with you later in the week. It is quickly becoming a new favorite grain in my kitchen. Keep a container filled with ground rye flour so you can easily add it to any of your baked goods or recipes that call for flour. Having grains easily accessible will help them be much easier to use in your daily cooking.
I have posted about our Chicken Reubens before, but I wanted to share this recipe for homemade Thousand Island Dressing. I loved these sandwiches with store bought dressing, but this homemade dressing gives these sandwiches an even better flavor! With soft, homemade pumpernickel there are few things better 😉
- 1/2 c. mayonnaise
- 1/2 c. ketchup
- 1/4 c. sweet or dill relish
- 1 t. vinegar
- 1 t. Worcestershire sauce
- Dash garlic powder
- Dash cayenne pepper
- Milk (for thinning if using dressing on a salad--if using only on the sandwiches, I didn't add any)
- Combine the above ingredients together and keep in the fridge until ready to serve. Will last for 2 weeks in the fridge in a sealed container.