Raisin Pumpernickel Bread
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Raisin Pumpernickel Bread1/2 cup lukewarm strong coffee (110 degrees F.)1/2 cup lukewarm water or milk (110 degrees F.) 1 tablespoon extra-virgin olive oil 1 tablespoon molasses 1 teaspoon salt 1 tablespoon Dutch process cocoa 1 tablespoon caraway seeds 1/2 cup bread flour or unbleached all-purpose flour* 1/2 cup light rye flour* 1 1/2 cups whole wheat flour 1 tablespoon instant active dry yeast 1/2 cup raisins Cornmeal * For a denser bread, substitute pumpernickel flour
Bread Machine: Add all the ingredients except raisins and cornmeal in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Drain the raisins. Add the raisins to the dough. Knead the dough with the raisins to mix the raisins in and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.
Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, add all the ingredients except raisins. Using dough hook, mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, adding raisins, about 15 minutes. NOTE: In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
After resting, knead dough on a lightly floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise). Place the dough in a lightly oiled large bowl; cover with plastic wrap. Let rise approximately 1 hour or until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out). After dough has risen, remove from bowl, and place on a lightly floured board. Shape dough either into a loaf shape or a 10-inch disk; place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 hour. Preheat oven to 375 degrees. After rising, dust the top of the bread with rye flour and slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 25 to 30 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Makes 1 large loaf.
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This dark, dense loaf gets its color and intense flavor from the molasses, cocoa, and coffee. This bread is delicious anytime of day.