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In the Northern California seaside town of Santa Sofia, a killer is trying to get a rise out of baker’s apprentice Ivy Culpepper . . .
Vincent van Dough focaccia is being touted on Instagram as the best thing since sliced bread. By strategically placing chives, olives, and yellow peppers to look like poppies and sunflowers, bakers create a mouthwatering masterpiece in the style of the great postimpressionist painter. At Yeast of Eden, where bread making has always been an art, they’re baking their own version for the school district’s Spring Fling.
But one person won’t be tasting the Mexican bakery’s latest specialty. Ambitious school board president Nessa Renchrik has been murdered. Like the rest of this close-knit community, Ivy is shocked. But she’s just as surprised to discover her beau—restaurateur Miguel Baptista—had his own fling with Nessa back in the day and now the police have this half-baked notion he might have killed her. It’s up to Ivy, her boss Olaya Solis, and eighty-six-years-young Penelope Branford to separate the wheat from the chaff to determine who the real culprit is . . .
Note from the author:
I love pumpernickel anything. I mean absolutely LOVE. When I looked back through the Bread Shop books, then, imagine my surprise to realize I hadn’t included a recipe for them. That has been corrected because they’re featured in Death Gone a-Rye and they provide Ivy with a clue about something personal.
Rye Pumpernickel Rolls
Recipe adapted from King Arthur
For the Dough
1½ cups warm water
2 tablespoons vegetable oil
2½ cups all-purpose flour
1¼ cups pumpernickel or rye flour
2 tablespoons cocoa flour
1 tablespoon brown sugar
1 tablespoon wheat gluten (optional, but helpful to develop elasticity with rye bread)
2 teaspoons onion powder
2½ teaspoons instant yeast or active dry yeast
1½ teaspoons salt
For the Topping
1 large egg white
1 tablespoon molasses
1½ tablespoon water
2 tablespoons everything bagel topping or poppy seeds (optional)
For the Dough
1. Combine all ingredients together. Mix until combined, then knead with mixer (or by hand) for 6–8 minutes. Use a greased surface if kneading by hand. The kneaded dough will be shiny and a little bit sticky.
2. Cover and let rise in a warm spot for 45–90 minutes. Dough should be close to doubled.
3. On a greased surface, divide dough into 16 pieces. Shape into rounds.
For the Topping
1. Whisk together egg white, molasses, and water. Brush tops of the rolls and dip them in seeds, if desired. Place the rolls on a parchment-lined baking sheet.
2. Cover with greased plastic and let rise until almost doubled in size, approximately 45 minutes. Meanwhile, preheat oven to 375ºF.
3. Create a slice down the center of each roll.
4. Bake for 15–20 minutes. The rolls are done when the internal temperature is 190°F on a food thermometer.
About the Author
The indefatigable Winnie Archer is a middle school teacher by day and a writer by night. Born in a beach town in California, she now lives in Colorado. She fantasizes about spending summers writing in quaint, cozy locales, has a love/hate relationship with both yoga and chocolate, adores pumpkin spice lattes, is devoted to her five kids and husband, and can’t believe she’s lucky enough to be living the life of her dreams. Visit her online at WinnieArcher.com.
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