Raisin Pumpernickel Bread Recipe 🍞

Overview:

Raisin Pumpernickel Bread, also known as “Black Russian,” is a delightful creation originating from New York. This hearty bread boasts a rich flavor profile, making it a versatile addition to your culinary repertoire. Whether enjoyed as a standalone treat, paired with a ripe piece of Brie, crafted into a sandwich, or transformed into fabulous French toast, this bread promises to tantalize your taste buds. With its heavenly aroma wafting through the kitchen as it bakes, preparing this bread becomes an experience in itself. Dive into the world of homemade bread-making with this wholesome recipe!

Nutritional Information (per serving):

• Calories: 1253.5
• Fat Content: 13.6g
• Saturated Fat Content: 2g
• Cholesterol Content: 0mg
• Sodium Content: 2385.1mg
• Carbohydrate Content: 263.6g
• Fiber Content: 25.7g
• Sugar Content: 61.2g
• Protein Content: 30.9g

Ingredients:

• 1 1/2 cups lukewarm water
• 1/2 cup molasses
• 1 packet (1/4 ounce) active dry yeast
• 1 tablespoon instant coffee granules
• 1 teaspoon salt
• 1 cup whole wheat flour
• 2 cups bread flour (plus extra for kneading)
• 1 1/2 cups rye flour
• 2 cups unbleached all-purpose flour
• 2 cups raisins
• 2 tablespoons cocoa powder
• 3-4 tablespoons cornmeal
• Vegetable oil (for coating)

Instructions:

1. Prepare the Dough:

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   • In a large mixing bowl, combine lukewarm water and molasses, stirring until well mixed.
   • Sprinkle the active dry yeast over the mixture and stir to dissolve. Let it stand for about 10 minutes until slightly foamy.
   • Stir in instant coffee granules, salt, and rye flour until incorporated.
   • Add cocoa powder and mix well.
   • Gradually add whole wheat flour and 1 cup of bread flour, stirring until a sticky dough forms.

2. Knead the Dough:

   • Turn the dough out onto a lightly floured surface and let it rest.
   • Wash and dry the mixing bowl.
   • Sprinkle additional flour over the dough and begin kneading until smooth and elastic.
   • Pour vegetable oil into the mixing bowl, coating the dough well.
   • Cover the bowl with a towel and set aside to rise until tripled in bulk, approximately 3 to 4 hours.

3. Incorporate Raisins and Shape the Loaves:

   • Lightly flour the work surface and turn the risen dough out onto it.
   • Flatten the dough into a large rectangle and sprinkle evenly with raisins.
   • Roll up the dough and knead it to distribute the raisins.
   • Let the dough rise again until doubled in size.

4. Prepare for Baking:

   • Preheat the oven to 400°F (200°C).
   • Sprinkle a large baking sheet with 3 to 4 tablespoons of cornmeal.
   • Cut the dough into 3 equal pieces and shape each piece into a small round loaf.
   • Place the loaves on the prepared baking sheet, leaving space between them.

5. Bake the Loaves:

   • In a small bowl, beat the egg white with 1 tablespoon of cold water.
   • Once the loaves have risen sufficiently, brush the tops with the egg white mixture.
   • Bake the loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when tapped on the bottom.

6. Cool and Enjoy:

   • Transfer the baked loaves to a wire rack and allow them to cool completely before slicing or wrapping.
   • Slice, serve, and savor the delicious flavor of homemade Raisin Pumpernickel Bread!

Serving Suggestions:

• Enjoy slices of this bread with a generous spread of butter or your favorite jam for a delightful breakfast or snack.
• Create gourmet sandwiches by layering thinly sliced meats, cheeses, and fresh vegetables between slices of Raisin Pumpernickel Bread.
• Transform leftovers into indulgent French toast by dipping thick slices of bread in a mixture of beaten eggs, milk, and cinnamon before frying until golden brown.

Indulge in the rich flavors and wholesome goodness of this Raisin Pumpernickel Bread, perfect for any occasion!