Foods | Cooking
Hints & Tips
This dark, dense Raisin Pumpernickel Bread gets its color and intense flavor from the molasses, cocoa, and coffee. This bread is delicious anytime of day!
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Raisin Pumpernickel Bread Recipe:
Yields: 1 large loaf
Cook time: 30 minutes
1/2 cup lukewarm strong
coffee (110 degrees F.)
1/2 cup lukewarm water or milk (110 degrees F.)
1 teaspoon salt
1 tablespoon Dutch process
1 tablespoon caraway seeds
1/2 cup bread flour or unbleached all-purpose
1/2 cup light rye flour*
1 1/2 cups whole wheat flour
1 tablespoon instant active dry
1/2 cup raisins
* For a denser bread, substitute pumpernickel flour
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.
Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add
additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
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.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a
great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for
the rise to finish or I know that I will be interrupted before the completed
rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours.
I usually do this after the first rise and the dough has been shaped into a
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.)
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
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.
Linda Stradley - By
What's Cooking America© copyright 2004-2014 by Linda Stradley - United States
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