Raisin Pumpernickel Bread

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 cups lukewarm water (105* to 115*)
• 1/2 cup molasses
• 1 package active dry yeast
• 1 tablespoon instant coffee granules
• 1 tablespoon salt
• 2 cups medium rye flour
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 cups whole wheat flour
• 2 cups bread flour or 2 cups unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup raisins
• 3 -4 tablespoons cornmeal
• 1 tablespoon cold water
• 1 egg

Recipe

• 1 stir together the lukewarm water and molasses in a large mixing bowl.
• 2 sprinkle in the yeast and stir to dissolve.
• 3 let stand for 10 minutes, or until slightly foamy.
• 4 stir in instant coffee, salt and rye flour.
• 5 sprinkle in the cocoa and stir well to combine.
• 6 add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
• 7 turn the bread out onto a lightly floured work surface and let it rest.
• 8 wash and dry the bowl.
• 9 sprinkle additional flour over the dough and begin to knead.
• 10 continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
• 11 (breads with rye flour will always be slightly sticky.) pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
• 12 lightly flour the work surface and turn the dough out onto it.
• 13 flatten it into a large rectangle and sprinkle with the raisins.
• 14 roll up the dough and knead it, to distribute the raisins and let rise until doubled.
• 15 sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
• 16 turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
• 17 set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
• 18 preheat oven to 400*.
• 19 beat egg together with 1 tbls.
• 20 cold water in a small bowl.
• 21 when the loaves have risen sufficiently, brush the tops with the egg mixture.
• 22 bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
• 23 cool completely on racks before cutting or wrapping.
• 24 makes 3 loaves.
• 25 enjoy!