In Search of Exciting Breakfasts – Baked Blackcurrant Ryemeal

baked blackcurrant ryemeal | my blue&white kitchen

"I only want to live in peace and plant potatoes and dream!"

– Tove Jansson, Moomin: The Complete Tove Jansson Comic Strip, Vol. 1


The past couple of weeks have been a mess. I find it hard to blame life cause, after all, this is the life I've chosen. I don't want to bother you too much with my every day breakdowns but I can pretty much sum it all up in one single word: thesis. If you have done yours or are in the midst of it, like I am, you probably know what I'm talking about. I'm like one awkward crazy brain. I feel like there's always more to do than what I actually manage to accomplish, and there are always new obstacles in the way. "I only want to live in peace and plant potatoes and dream!" has been my personal mantra lately. But deep inside I know this won't last forever. Everything will eventually come to an end. And then there will be a new thing to stress about. It's called life, and it's good as it is.

baked blackcurrant ryemeal | my blue&white kitchen

Today, I want to talk about breakfast. Breakfasts are a rather boring affair in this home. Not bad but boring. Usually it's a slice of rustic country bread, or a bowl of homemade granola with plain yogurt and a drizzle of honey. There's always coffee with milk; usually two cups (at least). On weekends, I may make some eggs or enjoy a croissant and freshly squeezed orange juice, but, to be honest, that happens way too seldom. I'm not the one making pancakes or waffles early in the morning, neither do I make breakfast frittatas. Like I said, boooooring. If there's one thing I want to change about my eating routine, it would be making more exciting and satisfying breakfasts.

Today's recipe is a result of cravings. First, I saw this breakfast post from Yossy Arefi at A Cup of Jo. The moment I saw it, I knew I had to make it. An exciting breakfast! I started to wonder if rolled rye would work in this dish. You know, this is the first time I've used them. Would it be too "heavy"? I decided to give it a go. I still had a lot of blackcurrants from last summer in my freezer waiting for their destiny, and I felt like this would be a dish that would do them justice. Furthermore, I used cardamom instead of cinnamon cause, well, I'm a cardamom girl. Cardamom also felt like the perfect pairing with the deep flavors of rye and blackcurrants. "Plain yogurt would be great too", I thought. So I made it last Friday. I knew, I did everything right the moment I had the first mouthful of it. Comforting, delicious, nutritious, exciting. Everything I asked for, really. I found a new breakfast favorite. One to break my boring morning routines.

Baked Blackcurrant Ryemeal | my blue&white kitchen

More breakfast inspiration:

More breakfast inspiration can be found on my Breakfast Board on Pinterest! And for more berry breakfast love, don't forget my Whipped Lingonberry Porridge. It's not only damn beautiful but also a luscious way to start your day.

What do you have for breakfast? I would love to hear about your mornings!

    baked blackcurrant rye meal | my blue&white kitchen

    Baked Blackcurrant Ryemeal

    adapted from this recipe from Yossy Arefi (who adapted hers from Super Natural Every Day by Heidi Swanson, p. 44)
    serves 3–4 

    I think, this also makes a comforting dessert if served with vanilla ice cream! Feel free to play around with different berries, sweeteners, and grains. Furthermore, the recipe can easily be doubled, tripled, or even quadrupled. In other words, perfect to serve a big crowd!

    75 g (2.6 oz; 2 ½ dl; 1 cup) rolled rye
    ½ tsp ground cardamom (preferably freshly ground)
    ½ tsp baking powder
    2 pinches of fine sea salt
    2 ⅔ dl (1 1/8 cups) whole milk
    1 egg (S)
    2 ½ tbsp maple syrup
    60 g (2 oz; 1  dl; ½ cup) pecans, toasted & roughly chopped
    140 g (5 oz; 2 ½ dl; 1 cup) frozen blackcurrants (you can use fresh ones too)
    30 g (2 tbsp) butter, melted + more to butter the baking dish

    plain yogurt, to serve


    Preheat the oven to 190°C (375°F). Butter a 16 cm (6") round baking dish.

    In a medium-sized bowl, combine the rolled rye, cardamom, baking powder, and salt. In another, small bowl, whisk together the milk, egg, and maple syrup.

    Spread half of the rye mixture in the buttered baking dish. Sprinkle with half of the pecans and blackcurrants, then cover with the remaining rye mixture. Slowly pour the milk mixture over the rye. Top with the remaining pecans and blackcurrants, and drizzle with the melted butter.

    Bake on the middle rack for 35–45 minutes, until the top is golden brown and the ryemeal has set. Serve warm with plain yogurt, and drizzle with maple syrup if you feel like it.

    baked blackcurrant ryemeal | my blue&white kitchen

    I also wanted to thank you for all the support you're giving. I was amazed by all the positive feedback on my last post. Your words mean the world to me. I feel blessed to be able to share my heart and passion with you all and to do something that others really love as well. So thank you. A thousand times thank you.

    Sesame² & Poppy Seed Crispbread

    seed crispbread :: my blue&white kitchen

    “There are such a lot of things that have no place in summer and autumn and spring. Everything that’s a little shy and a little rum. Some kinds of night animals and people that don’t fit in with others and that nobody really believes in. They keep out of the way all the year. And then when everything’s quiet and white and the nights are long and most people are asleep
    — then they appear.”

    – Tove Jansson, Moominland Midwinter


    Crispbread, the Scandinavian take on crackers, has been baked for centuries and can therefore be considered as a staple of Nordic cuisine. The most traditional version is shaped into a large round with a hole in the middle – this way the bread could be stored on long sticks under the roof. To sleep in an old log house under a crispbread sky...I definitely like the idea. And maybe, just maybe, one crispbread would have been offered to the shy creatures of winter.

    You won't find many Scandinavian families who don't have a pack of crispbread at home at all times. It is one of the secrets of how we people of the North survive the long, dark winters. Forget its reputation as low-caloric diet food. It's so much more than that (and to be honest, I doubt any Scandinavian enjoys it because of it being "health food"). Crispbread is enjoyed as a midday snack simply buttered or with cheese and thin slices of cucumber. It's also great alongside a bowl of soup, like a hearty pea soup, or a green salad.

    Nowadays, few people make homemade crispbread anymore. Maybe it's because you can find a ton of different varieties at your local grocery store. However, homemade crispbread is not only tastier but also easy and relatively quick to make. So why not make your own crispbread at home?

    seed crispbread :: my blue&white kitchen

    This slightly luxurious seed crispbread pairs especially well with cheese and a glass of full-bodied red wine...the kind of winter night I like the most.

    Sesame² & Poppy Seed Crispbread

    dough slightly adapted from Elle Mat och Vin 1/2014, p. 90

    3 dl (1 ¼ cups) lukewarm milk
    25 g (1 oz) fresh yeast [OR 8 g / 0.3 oz instant active dry yeast]
    1 tsp fine sea salt
    165 g (6 oz; 3 dl; 1 ¼ cups) all-purpose flour
    245 g (8.6 oz; 3 ½ dl; 1 ½ cups) coarse wholegrain rye flour

    1 egg white
    1 tbsp cold water
    white & black sesame seeds + poppy seeds

    In a medium-sized bowl, combine the lukewarm milk and crumbled yeast. Stir with a spoon until the yeast is completely dissolved. [note: if you use instant active dry yeast, mix it with the dry ingredients and heat the milk to about 45°C / 115°F} Gradually add the dry ingredients until the dough comes together enough for you to start kneading it. Knead until it comes clean off the sides of the bowl. Add more all-purpose flour if it sticks to your hands. Shape into a ball and cover with a kitchen towel. Let the dough rise in a warm place for 30 minutes.

    Preheat the oven to 250°C (475°F). Line 2 baking sheets with parchment paper.

    Take about a third of the dough and roll it into a very thin rectangle. The thinner you roll it, the crispier it becomes. With a knife, cut the rolled out dough into about 21x2,5cm (8x1") strips. You can also cut it into different shapes, like triangles (mine were about 6,5 cm / 2.5") or rounds. Transfer to a baking sheet.

    Prick each piece all over with a fork. This will keep the crispbread from puffing up in the oven. In a glass, whisk together the egg white and water. Brush each piece of crispbread with the mixture and sprinkle generously with the seeds.

    Bake for about 6 minutes. The crispbread will be crisp and start to brown at the edges. Let cool on a wire rack. Continue to prepare the rest of the dough but remember to keep an eye on those in the oven.

    Once cool, store in an airtight container. They will keep for a couple of weeks, even for several months.

    Hope you all have a great start to the first week of February which, by the way, is my favorite winter month!


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