We had extra smoked beet water on hand. It had me thinking about bread. It also had me thinking about red velvet cake. So we smashed the ideas together. And since we were being non-traditional and impulsive, we decided that the microwave was the fastest way to bring the idea to the table.
**Red Velvet Pumpernickel**
– 200 grams smoked beet water
– 4 large eggs
– 100 grams cane syrup or molasses
– 100 grams sugar
– 15 grams caraway seeds
– 3 grams salt
– 75 grams AP flour
– 35 grams powdered egg whites
– 25 grams cocoa powder
– 113 grams melted butter
Put the smoked beet water, eggs, cane syrup, sugar, caraway seeds, and salt in a blender and turn on to medium speed. Puree the mixture until it is smooth, about 15 seconds. Turn the blender off and dump in the flour, powdered egg whites, and cocoa powder. Increase the speed to high and puree for 15 seconds until the mixture is smooth. Turn the blender down to medium-high and pour in the melted butter. Puree for 15 seconds. Turn the blender off and pour half of the batter into an iSi canister. Charge the canister with 2 nitrous charges, shaking vigorously after each.
Use a paring knife to poke a hole in the bottom of a paper cup and three evenly spaced holes around the circumference of the cup. Dispense the batter, about 1/2 of the way to the top of the cup, and microwave for 30 seconds. Remove the cup from the microwave and invert onto a tray to let cool. Repeat until you have used up all of the batter. Once the bread is cool, run a paring knife around the inside circumference of each cup to loosen them and gently shake them out of the cups. Serve immediately.
*The cooked red velvet pumpernickel may be covered and kept overnight in the refrigerator, but it’s best to cook all of the batter at once. If you are planning to serve the pumpernickel later, cover the tops and leave them in their cups until you are ready to serve.*
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