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Soaked Rye Biscuits

April 25, 2011 by Katie Mae Stanley 8 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
Stack of light brown biscuits on top of a lime green plate.
Resently I have been experiamenting baking with different flours to have a veriety of gains and seeds in my diet. These rye biscuits are wonderful on there own or covered with sausage gravy!
Print

Soaked Rye Biscuits

Cook 10 mins

Total 10 mins

Author Katie Mae Stanley

Yield 24

Ingredients

  • 5 cups rye flour
  • 10 TBS butter, melted
  • 2 cups milk
  • 2 TBS acid medium (apple cider vinegar, whey, lemon juice, kombuhca or dairy kefir)
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 1/2 teaspoon salt (I use Real Salt)
  • unbleached white flour

Instructions

  1. Mix your rye flour, melted butter, milk and apple cider vinegar and and cover the bowl with plastic wrap.
  2. Leave on your counter to soak for 12 to 24 hours. The next day add the baking soda, baking powder and salt. Kneed for 5 mintues.
  3. Roll out to 3/4 in thick on a lightly floured counter top. Use cutter/ glass of your choice to cut the biscuts out. The glass I use is about 2 inches in circumferance. Place on in a ungreased pan, crowd them close togther so that they will be softer and rise higher.
  4. Bake at 450 dgrees F for 10 minutes.

This post is part of Hearth and Soul, Pennywise Platter Thursday, Simple Lives Thursday,

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Katie

    May 18, 2011 at 9:16 pm

    Anonymous, I’m so glad that you liked them! 🙂 It’s always great to hear feed back. I hope you try more soaked recipes!

    Reply
  2. Anonymous

    May 18, 2011 at 8:24 pm

    Okay, I made these are they are great!! I have to say, this is the first soaked recipe I’ve tried that not only turned out but is very tasty. Even my kids liked these, so that is a good endorsement. They smell like bran muffins! Thanks for a great recipe 🙂

    Reply
  3. Katie

    May 8, 2011 at 6:44 am

    Maman- I hope you enjoy them!!

    Reply
  4. Maman A Droit

    May 8, 2011 at 4:24 am

    Oh hurray for the update! I have lemon juice in my fridge, so I can make these sometime this week! I’m so excited to try them!

    Reply
  5. a moderate life

    April 29, 2011 at 11:57 pm

    HI katie kates! I have to tell you that I adore the taste of rye bread and flour. In fact if ever given a choice of different breads, I always pick the rye because I adore the tangy flavor of it! i like the idea that you made a baking soda biscuit with the kick of rye and I am going to bookmark this to try at home! Thanks so much for sharing it on the hearth and soul hop! Big hugs! ALEX

    Reply
  6. Katie

    April 28, 2011 at 2:44 pm

    Thanks Mare! 🙂

    Maman A Droit, there are actualy lots of options you can use to soak your flour not just ACV, I added those options to my post.

    Reply
  7. Maman A Droit

    April 28, 2011 at 2:10 pm

    Yum! I need to go buy some vinegar so I can try this!

    Reply
  8. Marillyn Beard

    April 25, 2011 at 2:40 am

    yummy! Looks good Kate!

    Reply

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