PUMPERNICKEL RAISIN BREAD

PUMPERNICKEL RAISIN BREAD
Yield: One 8-inch round loaf Prep 15 mins Rise 2 hrs 30 mins Bake 350°F 25 mins to 30 mins

Ingredients

  • 3 tablespoons plus 1 teaspoon molasses
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm (105 degrees F to 115 degrees F) water
  • 2 cups all-purpose flour
  • 1 cup rye flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons salt
  • 2 teaspoons caraway seeds
  • 1 cup warm (105 degrees F to 115 degrees F) water
  • 1 1/2 cups golden raisins
Glaze:
  • 1 tablespoon molasses
  • 1 tablespoon water
  • 2 teaspoons caraway seeds

Make It

1. Dissolve 1 teaspoon molasses and yeast in 1/4 cup warm water in small bowl. Let stand until foamy, 5 minutes.

2. Combine flours, cocoa, salt, caraway in 12-cup processor fitted with dough or steel blade. Add yeast mixture. Combine 1 cup warm water and 3 tablespoons molasses.

3. With machine running, pour molasses mixture slowly through feed tube. When ball forms, process 1 minute. If dough doesnt clear sides, add more flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.

4. Place dough in large greased bowl; turn to coat; cover with plastic. Bring large shallow pot of water to simmering. Remove from heat. Place wire rack on pot. Put bowl with dough on rack; cover with towel. Let rise 1 to 1-1/4 hours until doubled.

5. Punch dough down; flatten to 1/2-inch thickness. Sprinkle on raisins; roll up dough. Knead few turns. Shape into 8-inch round. Place on greased baking sheet. Place on rack over hot water; cover with towel. Let rise 1 to 1-1/4 hours until doubled.

6. Mix molasses and water. Brush over bread. Sprinkle with seeds.

7. Bake in 350 degree F oven 25 to 30 minutes until hollow-sounding when tapped. Cool on rack 30 minutes.