Bread is a tough one – if I can find it without some ingredient that is a sulfite culprit, it is pretty awful or is mostly white flour – and believe it or not, I am choosing to not eat garbage food even if it is sulfite free! Add to that – I am much more of a cook than a baker so I really don’t want to get into the whole yeast, bread rising adventure that baking bread usually means and consequently, I rarely eat the stuff. But – I MISS BREAD. So – I went down the path of – pan bread. This was is so delicious, so easy and you don’t have to wait half the day to enjoy it. Full disclosure – my boyfriend, Nature Boy is really the one who worked out the exact proportions for this to work, so he gets a lot of the cred for it. All the timing details are mine because he has decided cooking is an art and not a science and he can’t be bothered with a timer….
- 1 cup rye flour
- 1 1/3 cups water
- 2 T plus 2 T butter (or oil)
- dash of salt
I cook this in my grandmas cast iron skillet. It is a 12″ version and works perfectly as far as getting it the right depth. Take 2 T butter and put them in the pan. Place the pan in an oven preheated to 350 degrees to warm and melt the butter. Melt the remaining butter. Mix the flour, water, salt and melted butter and pour into the heated pan. Place on lower rack for 30 minutes. You can move the pan up to the top rack if you have an oven that heats from the top for the last 10 minutes to brown the top more. When a toothpick pulls clean from the middle, it is done. If you leave it in much longer, the outer edge will get very crispy and cracker like.
You can toast this and it gets crispy and delicious. Toast it more and it becomes more cracker like.