[USA]Ross' Rye Sausage Buns

ssorllih · Post by **ssorllih** » Wed Jun 20, 2012 04:31

Ducky , I can work on some rye bun recipes if when I get a good one you promice to make it and tell us what you think of it.

Edit to add: I had a friend that referred to hot dogs as tube steak.

crustyo44 · Post by **crustyo44** » Wed Jun 20, 2012 11:02

Hi Ross,
I like to read about your great rye bread/buns or sourdough ones. I am willing to learn!!!!!
Regards,
Jan.

ssorllih · Post by **ssorllih** » Wed Jun 20, 2012 13:44

I just started a recipe. I shall post the details good or bad.

el Ducko · Post by **el Ducko** » Wed Jun 20, 2012 14:31

Hot dog! Now yer talkin' !

Could you work on a gluten-free version too, please? "She Who Must Be Obeyed" is gluten intolerant. Seein' as how rye flour contains gluten, this could be a tough one. She can eat sourdough bread, so maybe some sort of sourdough rye...? (Is there such a thing?)

Meanwhile, though, you and I and our sausage makin' buddies can feast!

ssorllih · Post by **ssorllih** » Wed Jun 20, 2012 16:08

Time for some applied science. Maybe the lactic acid in sourdough bread help her to digest the gluten.

ssorllih · Post by **ssorllih** » Thu Jun 21, 2012 02:20

Recipe first:
8 ounces of stone ground rye flour
12 ounces of water
mix these two ingredients and allow to hydrate for about 8 hours
Add 12 ounces of water a teaspoon of dry yeast and a tablespoon of table salt. Mix very thoroughly and add a pound of all purpose unbleached white flour. Mix some more. Allow to stand for a half hour and mix again for a couple of minutes by hand with a strong spoon or you paw. Cover and allow to rise for a few hours until it looks like something from a bad movie. Scrape it all out onto a table covered with a lot of flour. ( It is going to seem like a really bad joke) Continue to work it around on the table with the flour until it starts to become just a little manageable. My pictures pretty much tell the rest. This is what you are working towards.

Cut it into several small pieces.

Gentlely! shape them into flat cakes.

Use lots of flour and grease the pans well.

Bake at 375 F for 30 minutes.

The bottom lefthand bun is cut in half.

The finished thickness is less than one inch.

el Ducko · Post by **el Ducko** » Thu Jun 21, 2012 02:55

Oh boy! Those look great! She'll have problems with the all purpose flour, but (:drool-smiley:) others of us (:drool-smiley:) surely won't. (:drool-smiley:)

We're on the road, now, but I'll give a shot when we get home. Thanks, Ross. ...owe you another one. Your thoughts on lactic acid are correct, we suspect. (There's lactose intolerance there, too.)

ssorllih · Post by **ssorllih** » Thu Jun 21, 2012 03:06

Everyone should be aware that this is a very wet bread dough. I use a six inch drywall knife as a dough scraper and a serious amount of flour. When you are finished you can scrap up the remaining flour and return it to the bag. I greased the pans with chicken fat.
I didn't mention but let the buns rise for an hour before you bake them.

el Ducko · Post by **el Ducko** » Thu Jun 21, 2012 03:12

ssorllih wrote:I use a six inch drywall knife as a dough scraper and a serious amount of flour...

Uh... that wouldn't be drywall powder instead of flour, would it? (grin)
...although it WOULD be gluten free!

[Sorry. ...couldn't resist.]

ssorllih · Post by **ssorllih** » Thu Jun 21, 2012 14:40

Ducky, That would make a very crusty loaf.

ssorllih · Post by **ssorllih** » Thu Jun 21, 2012 19:09

When you make bread you should plan to eat it while it is fresh: Porkbutt ham and swiss cheese and lettuce with mustard.

[USA]Ross' Rye Sausage Buns

[USA]Ross' Rye Sausage Buns

Rye buns