Recipes Sites Ingredients

Raisin Pumpernickel Bread

URL https://www.countryliving.com/food-drinks/recipes/a1295/raisin-pumpernickel-bread-3404/

Ingredients

  • 1 c whole-wheat flour
  • 1 1/2 c medium rye flour
  • 1 bread flour
  • 2 1/4 t instant active dry yeast – (1 packet)
  • 1 T salt
  • 2 T Dutch-processed cocoa
  • 1 T espresso powder
  • 1/2 c milk – warmed to 100 degrees F
  • 1/4 c spring water – warmed to 100 degrees F
  • 2 T dark molasses
  • 1 T vegetable oil
  • 1/2 c raisins
  • 1/2 c boiling spring water
  • 1 egg white

Method

Make the dough: In a large bowl or food processor fitted with metal blade, combine the flours, yeast, salt, and cocoa. In a small bowl, stir espresso powder into milk and add molasses. Use a wooden spoon to stir the liquid into the flour mixture or process until the dough comes together. On a lightly floured surface, knead dough by hand until supple and soft – about 5 minutes – or process in food processor for 45 more seconds.

Proof the dough: Coat a large bowl with the vegetable oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until dough has doubled in size – about 1 hour.

Hydrate and add raisins: In a medium heatproof bowl, cover raisins with boiling water and set aside while the dough rises. When the dough has doubled in size, punch down and place on a lightly floured surface. Drain raisins, place them in the middle of the dough, and knead to incorporate. Form the dough into a ball, cover with the towel, and let rest 15 minutes.

Shape the loaf: Form dough into a tight 8-inch round loaf. Cover a baker’s peel or baking sheet with parchment paper and sprinkle with cornmeal. Place formed loaf on parchment, cover, and let rise until increased by a third.

Bake the bread: Place a baking stone in the lower third of oven and preheat oven to 375 degrees F for 30 minutes (to thoroughly heat the stone). In a small bowl, whisk 1 tablespoon of water with the egg white.

Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough. Brush the top of the loaf with the egg-white glaze and slide the dough onto the baking stone. Mist the oven with 3 or 4 sprays of water and bake for about 45 minutes. Cool on a rack. Serve at room temperature or toasted. Store in an airtight container.