Pumpernickel Raisin Bread

Prep Time: about 6 hours

Servings: 4

Uploaded by:
   Warren Prince


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Ingredients   

4/5poundsFlour, Rye
4/5poundsFlour, Pumpernickel
2poundsFlour, All Purpose
2 1/2poundsWaterroom temperature
1poundsMolasses
4/5poundsRaisins
25gramCocoa
8gramCoffee, Instant
36gramSalt, Flouror kosher salt
10gramYeast
30gramCaraway Seeds

Instructions

1. 

Combine the water and molasses in a saucepan, and heat gently so the molasses dissolves into the water. Add the cocoa, coffee, and salt, stirring to dissolve. Allow to cool to room temperature (NOTE: if you baking area is cool, or the dry ingredients are cool, you should use warmer liquid ingredients. The average temperature of the ingredients should be around 70).

2. 

While the liquids cool, weigh out the dry ingredients.

3. 

I like to mix the dry ingredients so that the eventual dough is more uniform.

4. 

When the liquids are cool enough, add them to the dry ingredients and mix with your hands. Allow to rest 20 minutes.

5. 

Stretch the dough about 20 times, and allow to rest 20 minutes.

6. 

Stretch the dough about 20 times, and allow to rest 20 minutes.

7. 

Stretch the dough about 20 times, and allow to rest for two and a half (2.5) hours.

8. 

Scale the dough into loaf weights.

9. 

Shape all the loaves, and allow to rise for an hour or until properly expanded.

10. 

If baking in loaf pans, bake in 350 F oven for about 45 minutes. If baking freestyle, preheat oven to 400 for about 30 minutes.

11. 

Pre-shape. First flatten out the dough.

12. 

Then fold top quarter over onto the 2nd quarter.

13. 

Fold the bottom quarter up onto the 3rd quarter.

14. 

Now roll the top half over onto the bottom half and roll lightly.

15. 

Let the pre-shaped dough rest about 10 minutes.

16. 

Select one of the pre-shaped doughs.

17. 

Flatten it out using your fingers.

18. 

Fold the top third down over the middle third.

19. 

Fold bottom third up over top two thirds and seal edges.

20. 

Roll out to the appropriate shape.

21. 

OPTIONAL FOR FREE-FORM LOAF: Mix some cornstarch with water and bring to a boil. Allow to cool. Solution should be about the thickness of a cream sauce. Baste loaf with this solution, sprinkle with caraway seeds. Brush with solution again, immediately after the loaf comes out of the oven.

1 comments: (You must be logged in to leave a comment.)
Warren said,
about 13 years ago
Pumpernickel Raisin Bread

Trying a poolish.... 1.5# flour, 1.5# water, .4 grams yeast


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