Saturday, February 2, 2013

Chowder... kind of....

Pumpernickel Bread

1 1/3 cups strong brewed coffee, room temperature
1/4 cup vegetable oil
1/4 cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons cocoa powder, unsweetened
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast
2 tablespoons flax seed
2 tablespoon sunflower seed
Egg wash
Maldon Salt
Combine molasses, cooled coffee, & yeast, set aside to proof. Combine vegetable oil and brown sugar. Combine rest of dry ingredients. Add proofed yeast mixture to the oil and sugar. Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3. Place in large oiled bowl, cover with plastic and set in warm place to rise until double in size. Let the bread go through its full rise each time. Let bread rise twice. Punching between each rise. Preheat oven to 357 degrees F. Egg wash the top and sprinkle with Maldon.

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