Eating healthy, easy and tasty

My husband is in Eretz Yisrael now so I know the temperatures.  This is an easy dinner; if you buy the rye bread instead of making it, you won’t heat up your kitchen.  Just pick up some cold cuts and some pickles and you’re all set.

Rye Bread

1 tablespoon yeast1 tablespoon sugar1-3/4 cups warm water1 tablespoon salt3 tablespoons oil1 cup rye flour4 cups bread flour1-1/2 teaspoons caraway seeds, if desired

Proof yeast and sugar in water until foamy – about 10 minutes.  Whisk in salt and oil.  Stir in rye flour, then bread flour and caraway seeds if using.  Knead until dough is smooth and elastic.  Add more flour if necessary.  Oil the bowl and roll dough in it.  Cover with damp towel and let rise for 2 hours.  Punch down and form 2 loaves.  Place in greased loaf pans, cover and let rise for an additional hour.  Preheat oven to 350 degrees.  Bake for about 40 minutes until browned and hollow sounding when tapped.

Classic Cole Slaw

Ingredients:2 bags ready pack cole slaw mix2/3 cup mayonnaise¼ cup white vinegar¼ sugar1 teaspoon salt¼ teaspoon pepperDirectionsMix all dressing ingredients together and pour over coleslaw. Refrigerate (about 1 hour) to let flavors absorb.

Potato Salad

2-1/2 pounds potatoes1 onion, chopped