RAISIN PUMPERNICKEL BREAD
- The Rainbow Team
- Mar 22, 2016
- 1 min read
RAISIN PUMPERNICKEL BREAD 1 cup water 1 egg 2 1/2 cups bread flour 1 cup rye flour 1 teaspoon salt 2 tablespoons butter 3 tablespoons unsulphured molasses 2 1/2 teaspoons unsweetened cocoa powder 1 tablespoon caraway seed 1/2 teaspoon instant coffee (optional) 1/3 cup raisins 2 3/4 teaspoons active dry yeast 3 tablespoons instant potato flakes
In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm. Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.
Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.
To bake conventionally: If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal. Shape into a round oblong loaf. Coat with a light egg wash (1 tablespoon water mixed with 1 egg white).
Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out.
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