Pumpernickel Bread With Raisins |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Delicious, and good-for-you bread! Great toasted, and good with cream cheese or peppered ham. Really good for sandwiches! Ingredients:
1-1/2 cups lukewarm water |
1/2 cup molasses |
1 tablespoon active dry yeast |
1 tablespoon instant coffee granules |
1 tablespoon salt |
1-1/2 tablespoons cocoa |
1-1/2 cups unsifted medium rye flour |
1-1/2 cups unsifted whole wheat flour |
1-1/2 cups unsifted unbleached flour |
oil |
1 cup raisins (can use currants) |
white cornmeal |
Directions:
1. In large bowl, combine lukewarm water, molasses, yeast, instant coffee granules, salt, and cocoa
2. Stir and let stand for 5-10 minutes, or until foamy
3. Combine rye flour, whole wheat flour, unbleached flour in large bowl
4. Gradually add yeast -molasses mixture, stirring well
5. Turn onto lightly floured board
6. Sprinkle dough with additional unbleached flour and begin to knead
7. Continue to knead, adding the flour until the dough is smooth and elastic
8. Form dough into large ball, place dough in oiled bowl
9. Turn ball of dough to coat with oil
10. Cover with towel, let rise until doubled in size, about 1 hour
11. Turn dough onto lightly floured board
12. Flatten it into a large rectangle, sprinkle with raisins
13. Roll up dough , knead it to distribute the raisins evenly, for about 5 minutes
14. Sprinkle large baking sheet with white cornmeal
15. Turn dough out, cut it into 3 pieces, shape each piece into a small round or oval loaf
16. Set loaves on baking sheet, leaving as much room as possible
17. between them
18. Cover, let rise until doubled, about 30 minutes
19. Bake on middle rack in a 400 degree oven for 35-40 minutes or until loaves are dark brown and sound hollow when bottoms are tapped
20. Cool completely on racks before cutting (if you can wait :)
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