INGREDIENTS:
2 packages active dry yeast
1 1/4 cups warm water
1 teaspoon sugar
1 cup rye flour
1 cup whole wheat flour
1/4 cup dark molasses
2 tablespoons unsweetened cocoa
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup (about) bread flour
1/2 cup raisins
1 tablespoon vegetable oil
2 tablespoons cornmeal
1 large egg white
1 tablespoon water
METHOD:
In the large mixing bowl of a stand mixer, combine yeast, warm water, and sugar and allow to proof. Fit mixer with a dough hook. Add rye flour and whole wheat flour, molasses, cocoa, coffee powder, and salt. Mix well on low speed. Add the bread flour and knead for 5 minutes, or until the dough pulls away from the bowl. You may need to add a bit more flour to make a soft dough. Add raisins to the dough and knead until well distributed.
Place dough in a well-oiled bowl, turning dough to grease top. Cover the bowl and allow to rise in a warm place until dough is almost doubled about 1 hour.
Sprinkle cornmeal in the center of a 12 x 15-inch baking sheet and set aside.
Punch the dough down. On a lightly floured board, knead dough to shape it into a ball. Place dough on cornmeal and press to form a 6-inch round. Cover with plastic wrap and let rise in a warm place until puffy, about 30 minutes.
Beat together egg white and water. Using a pastry brush, lightly brush the loaf with the egg mixture. On the lowest rack position in the oven, bake at 350°F for about 30 minutes. Transfer to a rack to cool.
