Raisin Pumpernickel Bread

Description

This bread is also called

Ingredients

• Water
• Molasses
• Active Dry Yeast
• Instant Coffee Granules
• Salt
• Medium Rye Flour
• Unsweetened Cocoa Powder
• Whole Wheat Flour
• Bread Flour
• Vegetable Oil
• Raisins
• Cornmeal
• Egg White

Instructions

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. 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 white together with 1 tbls
20. Cold water in a small bowl
21. When the loaves have risen sufficiently, brush the tops with the egg white 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!