Buttermilk Rye Bread With Smalec Spread @ modern farmer
Adapted from “The Artisan Lard Cookbook of Old World Breads and Spreads” by Elizabeth Swenson.
Combine and allow to proof:
1 cup lukewarm water
1 teaspoon sugar
1 tablespoon yeast.
1 ½ cups room-temperature buttermilk
¼ cup rendered lard, melted and cooled
2 teaspoons salt
2 cups rye flour
4 cups all-purpose flour (plus more as required to form dough).
Knead in mixer for 7 minutes (or by hand for 8 to 10 minutes) adding white flour as necessary.
Let rise to double in a covered, greased bowl, and punch down again.
Form into 2 oblong or round loaves, and place on a parchment-lined baking sheet.
Cover with damp towel.
Allow to rise to about double again.
Brush with beaten egg white and slash the top of each loaf.
Bake at 400° F for 25 to 30 minutes.
Heat about 1 pound of rendered leaf or fatback lard to simmering. (This savory nature of this spread is appropriate for the porkier taste of fatback.)
Add the following ingredients to the lard and continue to simmer until tender:
½ tablespoon salt
½ peeled and finely diced onion
½ peeled, cored, and diced cooking apple
1 to 2 cloves peeled and diced garlic.
Remove from the heat and add:
½ teaspoon marjoram
Freshly ground pepper to taste.
Allow the mixture to cool, then serve with the bread.