This week our Tuesdays with Dorie baking group is combining unusual ingredients and making pumpernickel loaves. Dark chocolate, espresso powder, molasses, and prune lekvar blend nicely in a delicious bread recipe by contributing baker Lauren Groveman.
I made half the recipe and substituted the unsalted butter for olive oil and I skipped the shortening all together. We had a KitchenAid mediated communication with the dough. After the second rise, I refrigerated the dough and rolled and shaped it the next morning. The plan was to have Reuben sandwiches for Sunday’s lunch.
Just started reading Julia Child’s My Life in France. What are the chances that she and her husband had arrived on November 3rd at Le Havre, France – the very same day I was making one of her recipes? And also the very first meal that she describes having in Paris included oysters served with rounds of pale rye bread…
Back to Reuben sandwiches. Or should I say 3 by 3 Reuben sandwiches – three layers of sour cabbage, cashews, tempeh, and Asiago cheese topped with sprouts, red peppers, and mizuna greens on toasted pumpernickel.
Sour Cabbage and Cashew Spread
450 gr sour cabbage, drained well
150 gr raw cashews
3 tbs fresh dill
1 tbs apple cider vinegar
Place ingredients in a food processor fitted with the ‘S’ blade and process until smooth.
Very delicious bread! We also tried it with tahini and honey and the agreement is that this bread is better suited for savory toppings. The recipe is lengthy but super easy and this video explains it beautifully.