Cookbook Challenge was European a few weeks back (yes I am behind in my challenges), one recipe planted itself in my mind and refused to leave until it was made. It is an old favourite that I have made a few times before. I know it is a tricky one to make but fortunately I also know it is worth the effort to make Mollie Katzen's pumpkinickel rolls with raisins from Still Life with Menu.
split pea soup. Fortunately I started early in the day as these took me 7 hours to make, plus a lot of hard work. It took me a while to find rye flour, but I was more relaxed about the other ingredients which I usually have on hand. Hence on the day of baking, I found that I was really low on yeast and found a packet that was a year out of date. I also ran our of molasses and used treacle. One change that I have always made is to use currants rather than raisins.
Sylvia wanted to help. and stirred (sloshed) while the going was easy but E helped distract her while I kneaded in the flour. This is dough that is so stiff my wrist was hurting. It is very different to my usual soft malleable olive oil dough. In fact it is not at all pleasurable. As I kneaded I thought about dough hooks and how pumpernickel bread was around long before anyone had considered them. So why make a dough that is so stiff it hurts? Maybe Mollie Katzen was using our light fluffy flours to imitate bread made by peasants who could only access hard recalcitrant flours. Ah, you see, I had too much time to think as I kneaded.
I highly recommend these if you want to impress or are looking for some bread that is very different to your fluffy white loaf. However only make them if you have time and a bit of energy.
I am sending these to YeastSpotting, Susan's lovely weekly yeasty round up. You can see what my fellow cookbook challengers got up to here.
Previously on Green Gourmet Giraffe:
This time last year: Fitzroy Gardens with soup
This time two years ago: Potato boston bun
This time three years ago: Lemony Dressing for a Quinoa Salad
This time four years ago: Collingwood children’s farm – peppercorn trees and vegetarian hens
Pumpernickel rolls with currants
adapted from Mollie Katzen
Makes 16 rolls
1/3 cup semisweet choc chips
3 tbsp butter (or margarine for vegan version)
1 cup lukewarm water
2 packages yeast (I assumed these to be 7g each but some of mine was a year out of date)
1/2 cup molasses (or treacle)
1 cup raisins (I used currants)
1 tsp dried wattleseed (or coffee granules or postum)
1 generous tsp salt
2 cups rye flour
2 1/2 cups white bread flour
2-3 cups wholemeal flour (or thereabouts)
Melt choc chips and butter and let cool to room temperature.
On the Stereo:
Exotic Moog: Martin Denny