2c pitted sweet cherries* (310g)
2/3c sugar (130g vanilla sugar)
2tsp constarch (tapioca starch)
Stir together in 8x8 pan and roast at 400*F for 30-45 minutes, til thickened and bubbly.
*if frozen, do not thaw
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Pumpernickel Bread (The Rye Baker)
Scald (started last night):
750g coarse rye meal
750g boiling water
Mix, cover, and let stand 16-18 hours.
Final Dough:
1500g scald
350g coarse rye meal
12g salt
Mix on KA1 (Stir) for about 20 minutes, til rye grains have broken and dough is evenly hydrated and glutinous.
Pack into greased, parchment lined, greased 9x5 loaf pan using wet hands. Cover with greased parchment and foil, and place in cold oven. Bake at 300*F for 40 minutes, then turn down temperature to 220*F and bake an additional 24 hours. Remove from pan, cool, wrap in plastic, and let rest 48 hours.
This smells fabulous! I'm mildly concerned about the cracking; did I not pack in in firmly enough?
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