There’s been 3 oz of whole rye berries in my pantry for about a year. I’ve been wanting to finish the bag up, but couldn’t find the right recipe for it. Then I remembered the Raspberry Jam Rye Crumble Bars I made and how much I liked them. While I don’t have raspberry jam in the house, I have a delicious jar of cherry preserves.
Adapted from Raspberry and Jam Rye Crumble Bars
- 65 g freshly milled rye flour
- 130 g freshly milled soft white wheat flour (instead of all-purpose flour)
- 50 g light brown sugar
- 1/2 tsp salt
- 113 g unsalted butter, softened
- 1 tsp almond extract (instead of vanilla)
- 50 g old fashioned rolled oats
- 38 g light brown sugar
- 30 g freshly milled rye flour
- 15 g freshly milled solf white wheat flour (instead of all-purpose flour)
- 50 g unsalted butter, melted and cooled
- 6 oz cherry preserves
- cut the crumble topping ingredients in half
- used a 6″ square dish
- baked 45 min.
When I cut the crumble topping ingredients in half, I goofed and also reduced the size of the baking dish from my normal 8″ square. But all that did was make the base extra thick. And while I wasn’t able to confirm that the half-recipe for the topping is enough to cover the bars, there seemed to be enough of it that it would work fine.
The bars fall apart way too easily, making them difficult to eat without a fork and plate. Previously I attributed that to underbaking, but now I think it’s the fact that I used soft white wheat (like pastry flour) instead of hard white wheat (which has higher protein and makes stronger gluten).
The combination of almond extract with the cherry preserves is heavenly! I kinda can’t stop thinking about nibbling at bar after bar…
Next time, I’d go back to the 8″ baking dish, and use either all hard white wheat flour, or a combination of hard and soft. But I don’t think I’d miss the rye flour at all.