Pumpernickel Raisin Bread Recipes

PUMPERNICKEL BREAD

Steps:

• Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
• In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
• When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
• Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

HOMEMADE PUMPERNICKEL BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

RAISIN PUMPERNICKEL BREAD

Steps:

• 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!

BREAD MACHINE PUMPERNICKEL BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

RAISIN-WALNUT PUMPERNICKEL BREAD

Steps:

• Heat oven to 200 degrees F.
• In a large bowl or the bowl of a stand mixer, combine water, sugar and yeast. Stir until yeast dissolves. Let stand 5 to 10 minutes until foamy.
• Add instant coffee, molasses, 4 cups bread flour, rye flour, salt, walnuts and raisins to the bowl. Stir with a wooden spoon or dough hook attachment on low speed until just combined.
• Turn out dough onto a lightly floured surface and knead 10 to 15 minutes, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough OR knead with dough hook attachment on medium speed 5 minutes, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough.
• Shape dough into a 9-by-5-inch oval and place on a parchment paper-lined baking sheet. Cover with a tea towel. Turn off oven and place baking sheet on center rack. Let rise until doubled, about 30 minutes.
• Remove bread from oven and heat oven to 375 degrees F. Whisk together egg white and water; brush loaf with egg wash. Use a serrated knife to cut three 1/4-inch-deep slits in the top of the loaf.
• Bake bread 35 to 40 minutes until deep brown and an instant-read thermometer registers 200 degrees F in the center of the loaf. Transfer to a cooling rack to cool completely.