Raisin Pumpernickel Bread

Recipe by Sharon123
READY IN: 8hrs 45mins




  • Stir together the lukewarm water and molasses in a large mixing bowl.
  • Sprinkle in the yeast and stir to dissolve.
  • Let stand for 10 minutes, or until slightly foamy.
  • Stir in instant coffee, salt and rye flour.
  • Sprinkle in the cocoa and stir well to combine.
  • Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
  • Turn the bread out onto a lightly floured work surface and let it rest.
  • Wash and dry the bowl.
  • Sprinkle additional flour over the dough and begin to knead.
  • Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
  • (Breads with rye flour will always be slightly sticky.) Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
  • Lightly flour the work surface and turn the dough out onto it.
  • Flatten it into a large rectangle and sprinkle with the raisins.
  • Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
  • Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
  • Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
  • Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
  • Preheat oven to 400*.
  • Beat egg white together with 1 tbls.
  • cold water in a small bowl.
  • When the loaves have risen sufficiently, brush the tops with the egg white mixture.
  • Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
  • Cool completely on racks before cutting or wrapping.
  • Makes 3 loaves.
  • Enjoy!