Raisin Pumpernickel Bread

Here is the loaf for Sunday brunch. The bread is a deep brown, infused with the subtle flavors of cocoa, coffee, molasses, and rye. Toast it and spread with cream cheese and you won't want another thing. Exchange the raisins for 1 tablespoon of caraway seeds and you'll have a terrific bread for a Reuben or a corned-beef sandwich.

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Yields: 10

Cal/Serv: 173

Ingredients

• 1 c. whole-wheat flour
• 1 1/2 c. medium rye flour
• 1 c. bread flour
• 2 1/4 tsp. instant active dry yeast
• 1 tbsp. salt
• 2 tbsp. Dutch-Processed Cocoa
• 1 tbsp. espresso powder
• 1/2 c. milk, warmed to 100 degrees F
• 1/4 c. SPRING WATER
• 2 tbsp. dark molasses
• 1 tbsp. vegetable oil
• 1/2 c. raisins
• 1/2 c. boiling spring water
• 1 egg white

Directions

• Step 1Make the dough: In a large bowl or food processor fitted with metal blade, combine the flours, yeast, salt, and cocoa. In a small bowl, stir espresso powder into milk and add molasses. Use a wooden spoon to stir the liquid into the flour mixture or process until the dough comes together. On a lightly floured surface, knead dough by hand until supple and soft -- about 5 minutes -- or process in food processor for 45 more seconds.
• Step 2Proof the dough: Coat a large bowl with the vegetable oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until dough has doubled in size -- about 1 hour.
• Step 3Hydrate and add raisins: In a medium heatproof bowl, cover raisins with boiling water and set aside while the dough rises. When the dough has doubled in size, punch down and place on a lightly floured surface. Drain raisins, place them in the middle of the dough, and knead to incorporate. Form the dough into a ball, cover with the towel, and let rest 15 minutes.
• Step 4Shape the loaf: Form dough into a tight 8-inch round loaf. Cover a baker's peel or baking sheet with parchment paper and sprinkle with cornmeal. Place formed loaf on parchment, cover, and let rise until increased by a third.
• Step 5Bake the bread: Place a baking stone in the lower third of oven and preheat oven to 375 degrees F for 30 minutes (to thoroughly heat the stone). In a small bowl, whisk 1 tablespoon of water with the egg white.
• Step 6Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough. Brush the top of the loaf with the egg-white glaze and slide the dough onto the baking stone. Mist the oven with 3 or 4 sprays of water and bake for about 45 minutes. Cool on a rack. Serve at room temperature or toasted. Store in an airtight container.

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