A conventionally baked rye bread, this bread gives you the flavor of a true, steamed pumpernickel. Raisins, although unusual, provide extra sweetness. This bread only takes a couple of hours to make and bake instead of the usual 2 days. See larger image.
Makes 1 loaf
Prep Time: 2 hours, 40 minutes
Cook Time: 40 minutes
Total Time: 3 hours, 20 minutes
- 1 1/4 cup water, divided
- 1/3 cup raisins
- 1 tablespoon caraway seed
- 2 tablespoons butter
- 3 tablespoons unsulphured molasses
- 3 tablespoons instant potato flakes
- 2 1/2 cups bread flour
- 1 cup rye flour
- 1 teaspoon salt
- 2 1/2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon instant coffee (optional)
- 2 3/4 teaspoons active dry yeast
- 1 egg
- 1 egg white
In a small saucepan, combine 1 cup water, raisins, caraway seeds, butter and molasses. Bring to a boil and remove from heat. Stir in potato flakes. Allow to sit until lukewarm.
In a bowl, mix together bread flour, rye flour, salt, cocoa powder and coffee powder.
Dissolve yeast in 1/4 cup warm water. Add yeast, molasses mixture and egg to flour and mix until a ball forms. Knead 5 minutes, adding more flour if necessary. Dough will be slightly tacky, but not sticky. Form into a ball and place in a clean, oiled bowl. Cover and let rise until doubled.
Turn out onto lightly floured board. Knead about 1 minute. Shape into an oblong loaf. Place into a 9”x5” bread pan and let rise again until almost doubled. Mix egg white with 1 tablespoon water and brush onto loaf.
Preheat oven to 350°F.
Bake at 350°F about 40 minutes, or until an instant read thermometer registers 190°F in the loaf middle. Allow to cool before slicing.