1 : c Light cream
3 : tb 100% Pure Maple Syrup
4 : tb Confectioner sugar
2 : ts Vanilla extract
3/4 : c Heavy cream
1/2 : c Milk
2 : ts White rum; (optional)
1 : c Stem ginger; drained and
-finely : -finely chopped.
60 : Walnuts
1 : Egg White
1 : pn Salt
200 : ml Maple Syrup
240 : ml Double Cream
4 : md Apples, peeled and sliced
-(up : -(up to 5)
1/2 : c Maple syrup
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ts Cornstarch
0: To prepare sourdough starter for rye dough: Start the day before you plan to bake the bread
1: Stir yeast into warm water in a medium bowl
2: Set aside until foamy, about 5 minutes
3: Add both flours; mix them into the yeast mixture with your hands until incorporated
4: Cover bowl loosely with plastic wrap and set aside in a warm place overnight
5: To prepare pumpernickel starter: Start the day before you plan to bake the bread
6: Stir yeast into warm water in a medium bowl; set mixture aside until foamy, about 5 minutes
7: Add both flours and stir until combined
8: Cover bowl with plastic wrap and allow to sit at room temperature overnight
9: To prepare rye dough: Stir yeast into warm water in a large bowl; set aside until foamy, about 5 minutes
10: Add reserved rye starter; stir to blend
11: Add salt, 2 tablespoons oil, sugar and caraway seeds; mix well
12: Gradually add all-purpose flour and 1 1/2 cups rye flour, mixing with your hands until a stiff dough forms
13: Turn dough out onto a lightly floured work surface
14: Knead until dough is smooth and elastic, about 10 minutes, adding more rye flour if needed
15: Generously grease a large bowl with remaining 1 tablespoon oil
16: Form dough into a ball; add to bowl, turning to coat with oil
17: Cover bowl loosely with plastic wrap
18: Set aside in a warm place until the dough has doubled in volume, about 1 hour
19: To prepare pumpernickel dough: Pour warm water into a large bowl; stir in yeast
20: Add pumpernickel starter along with coffee, molasses, wheat bran, rye flour, cocoa powder and brown sugar
21: Mix well
22: Add 6 cups whole-wheat flour and salt
23: Mix until a stiff dough forms
24: Turn dough out onto a lightly floured work surface; knead until a smooth dough forms, about 10 minutes
25: If dough is too sticky, knead in remaining 1/4 cup whole-wheat flour
26: Grease a large bowl with oil
27: Add dough, turning to coat with oil
28: Cover bowl loosely with plastic wrap
29: Set aside in a warm place until the dough has doubled in volume, about 1 hour
30: Sprinkle a large baking sheet with cornmeal
31: Return both risen doughs to a work surface
32: Divide each in half Push each half of dough into an 8-in square
33: Place 1 square of pumpernickle dough on top of 1 square of rye dough; roll up doughs together, tucking the ends underneath and shaping the combination into a round
34: With both hands, roll the round back and forth, flattening and shaping it into continued in part 2