PB, the beloved Ysant-based bakery, was kind enough to share their Sweet Pumpernickel Loaf recipe with us following the tragedy that befell the Sanctuary! In honor of you, Jeff, we're sharing the recipe here. Let's join together and find our sweet Visaj!
Inspired by: Ep. 41 A Brush with Bramblethorn
Prep time: 15 minutes
Proof time: 2 - 3 hours
Bake time: 35-40 minutes
Yield: 1 Loaf
1 1/2 cups all-purpose flour
1/4 cup whole wheat white flour
3/4 cup dark rye flour
2 t cocoa powder
1 1/2 t granulated sugar
1 1/2 t salt
3/4 cup warm water
1/4 cup unsulphured molasses
1 T + 2 t active dry yeast
1 T melted unsalted butter
One 5 x 9 inch loaf pan
Cooking spray
In a large bowl stir together the flours, cocoa powder, sugar, and salt.
In a microwave-safe measuring cup measure the water and molasses and stir together. Microwave for 45 seconds. Add in the active dry yeast and allow it to rest and become frothy, about 5 minutes.
Make a well in the center of the dry ingredients and add in the yeast mixture, then the melted butter.
Stir together until a tacky dough forms.
Turn the dough onto a lightly floured work surface and knead by hand for 5-10 minutes, adding flour only when absolutely necessary. The more you knead, the less sticky the dough will become.
Knead until the dough is elastic and smooth, under-kneading will create a tougher bread.
Place the ball of dough into a greased bowl, lightly spray grease on top of the dough, then cover and allow to proof until doubled in size, about 75 - 90 minutes depending on the temperature of your kitchen.
Grease the loaf pan.
Punch down the dough ball and move to a clean countertop. Press and stretch the dough to create a trapezoid: a 5-inch long side facing you, a 10-inch side furthest away, with 10-inch diagonal walls connecting the two.
Beginning at the 5-inch side closest to you, tightly roll up the dough into a log, pinching at every seam to cream a smooth log.
Place the dough into the prepared pan and cover with greased plastic wrap, allowing to rise until doubled in size, 60 minutes or so, depending on the temperature of your kitchen. (The warmer the air, the faster the rise).
Pre-heat oven to 375°F.
Bake the bread for 20 minutes, then turn the loaf pan 180°. Bake for an additional 20-25 minutes until the bread is fully baked. It should sound hollow on the bottom, have a nice dark crust, and
Allow to cool in its pan for 10 minutes, then gently remove the loaf to a wire rack to cool completely.
Slice and enjoy fresh for sandwiches or toast and serve with honey butter!
From everyone at the Sanctuary of Lady Eostre, thank you for your support during this difficult time!
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