This bread was quite an ordeal to make. There aren't a lot of ingredients, but two of them were potato water and brewer's yeast. Which means I had to go to a brewing store and get that yeast (which is only used for flavor, there isn't any leavening in this bread) and also make some mashed potatoes. This was a hidden bonus because tomorrow's bread actually requires some mashed potatoes! You then have to steam it in the oven for 3 hours before baking it for an hour, and then let it dry off in the turned off oven for another hour. The recipe describes this loaf as a brick, and that's really it is. It's a very chewy bread that you're supposed to slice extremely thin and serve with cheese. It's actually not that bad on it's own, but shines when it has some cheese. You can really taste the molasses in it.
If you ever see the loaves of pumpernickel in the store that are extremely blocky and have to be sliced thin, that's what this bread is. I've seen it a few times at the store but always thought it was weird to buy just a little loaf of refrigerated pumpernickel. Turns out, it's awesome and super easy to make (except for keeping it in the oven for 5 hours). I would recommend you go get some of that bread and some cheese and try it for yourself. Also, according to the recipe, it will last "indefinitely" if kept wrapped in plastic. This bread really is a brick.
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