Sunday Butter: Toasted Rye & Miso

aka the fancy butter that tastes like ritz bits

After eating and cooking thousands of meals across the globe, I have landed upon a singular truth - nothing beats bread & butter.

Butter is a blank canvas. A beautiful white space in which you may paint your strange desires, utilize wild ingredients, and work within the season.

I will share my favorite butter recipes and bread pairings every week: no measuring, no long preamble, just the best combinations. Please enjoy.

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Toasted Rye & Miso

The Elements

• Rye Flour

• Buckwheat Flour

• Miso (lighter varieties preferred)

• Butter (room temp)

• Finishing Salt (to taste)

• Pairing: Sourdough Miche

The Guide

Preheat the oven to 350. Toss equal parts rye and buckwheat flour onto a sheet tray. Toast until fragrant and slightly deeper in color. Stir occasionally. Don’t burn it (ok??) Allow to cool.

Take a heap of room temp butter and mix with a spoonful of miso (depending on how salty you like your butter). Smash with a spoon or use a whisk. When emulsified, add to the rest of the butter, along with a heavy sprinkling of the toasted flours. Continue to add miso, flours, and salt, to your preference.

Toast the bread. Spread that butter on thick. Enjoy.