Dark Pumpernickel Raisin Bread

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

In large mixing bowl of stand mixer, combine yeast, warm water and sugar and allow to proof. Fit mixer with dough hook. Add rye flour and whole wheat flour, molasses, cocoa, coffee powder and salt. Mix well on low speed. Add bread flour and knead for 5 minutes, or  until dough pulls away from bowl. You may need to add a bit more flour to make soft dough. Add raisins to the dough and knead until well distributed.

Place dough in well oiled bowl, turning dough to grease top. Cover bowl and allow to rise in a warm place until almost doubled, about 1 hour.

Sprinkle cornmeal in center of 12 x 15 baking sheet, set aside.

Punch dough down. On a lightly floured board, knead dough to shape 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 pastry brush, lightly brush loaf with egg mixture. On lowest rack position in oven, bake at 350°F about 30 minutes. Transfer to a rack to cool.

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