Tuesday, May 07, 2013

Kate's Kitchen: rye bread and green summer soup

I’ve been doing a little experimenting, lately, and I was thrilled to discover that I can eat a couple of slices of rye bread without the scales showing a 2lb gain, the next day. So the obvious next move was to make some myself. I should add that rye bread isn’t for everyone – it’s a little bit heavy, much denser than wheat bread, and the taste might be a bit strong for some people. But if you want to give it a go, it’s the easiest bread ever because there’s no kneading involved. (Seriously. Not so much gluten, so you don’t have to pummel it.)

The only thing I would say is that the feel of the dough isn’t as nice as wheat bread, but it tastes good. I also love it toasted, topped with steamed spinach and a poached egg for breakfast. And it goes very nicely with the green soup below.

Rye bread
Ingredients (makes one loaf in a 2-lb tin) :
  • 500g rye flour 
  • 400ml water (cold is fine) 
  • 2.5g fast-action yeast

Stir the yeast into the flour and add the water (you might need a little bit more because rye flour really soaks up the water – it needs to be a very soft dough).

Using wet hands, shape the dough into a brick roughly the same size as the loaf tin and pop it in. Don’t worry about pressing it into the corners – just flour the top, cover it with oiled cling film, and leave in a warm place for 2 hours or so to prove. (You can also let it prove overnight in the fridge.)

Preheat the oven to 220 degrees C.

Remove the cling film and bake for 45-50 minutes. It’s done when it sounds hollow if you take it out of the tin and tap the bottom.

Green Summer Soup
This one’s really easy to make and it’s also super-low in calories. Works nicely hot or cold. Serves 2.


  • 1 clove garlic, chopped 
  • 100g leeks, chopped 
  • 250g courgettes (zucchini), chopped 
  • 50g leaves (rocket (arugula), watercress and spinach are great) 
  • 400ml water or stock 
  • red chilli, to taste, chopped

Put all the ingredients into a pan, bring to the boil and simmer for 20 minutes. Cool slightly and whizz through a blender.

In the UK, you can get a reprint of Playboy Boss, Pregnancy of Passion in the anthology To Tame the Playboy. (Kate's most recent releases – Ballroom to Bride and Groom and The Brooding Doc’s Redemption - are still available from eHarlequin in the US, the Mills & Boon website in the UK, and on Amazon.) You can find out more about these books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)


  1. That is a remarkably green soup, Kate! Worth making for the colour alone :)

  2. Jan, my daughter dubbed it Shrek Soup ;)