Raisin
Pumpernickel
KS Quotient
Fairly Easy: Two-stage mixing. No hand-shaping required.
The mixing method for this bread is a little different than for most recipes in the book, but reminiscent of the one used for the 100 Percent Whole Wheat—Honey Bread. The raisins and some of the rye flour are hydrated with boiling water, then set aside at the same time the rest of the dough is separately set aside to rise. The boiling water plumps the raisins and activates enzymes in the rye flour, which give it a sweet, rich taste and cause it to absorb an unusually large amount of water. Once this mixture, or mash, is incorporated into the rest of the dough, the enzymes continue to work, producing a pumpernickel that is particularly mellow and moist.
Yield: 2 medium loaves, 12 to 14 portions or slices
3 cups (15 ounces) medium or dark rye flour, divided, plus ½ cup (2.5 ounces), or as needed
1½ cups dark raisins, rinsed under hot water and drained
1¼ cups plus 1 to 3 tablespoons boiling water
2 cups (10 ounces) unbleached white bread flour
2 tablespoons unsweetened cocoa powder, sifted after measuring
2¼ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast, divided
3 tablespoons light or dark molasses (not blackstrap)
2 tablespoon corn oil, canola oil, or other flavorless vegetable oil
1¾ cups ice water, plus more if needed
2 tablespoons apple cider vinegar
1 large egg white beaten with 1 teaspoon water for glaze, or 2 to 3 tablespoons liquid egg substitute for glaze
First Rise In a medium bowl, stir 1 cup (5 ounces) of the rye flour and the raisins with the boiling water to form a thin sour cream consistency; add a little more water or rye flour as necessary. Cover and set aside at room temperature for 20 to 24 hours. In a large bowl, thoroughly stir together 2 cups (10 ounces) of the rye flour, the bread flour, cocoa, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the molasses and oil into the ice water. Vigorously stir it into the bowl with the flours, scraping down the bowl sides and mixing until the dough is thoroughly blended. If too dry to mix, gradually mix in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be firm. If necessary, add in enough more rye flour to firm it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 20 to 24 hours; if convenient, vigorously stir once partway through the rise.
Second Rise Stir the vinegar into the raisin mixture. Vigorously and thoroughly stir the raisin mixture, then ½ cup of the rye flour, into the dough until very well blended. If necessary, thoroughly stir in (or work in with flour-dusted fingertips) enough more rye flour to yield a very stiff dough.
Generously dust 2 well-oiled 8½ x 4½-inch loaf pans with rye flour. Divide the dough in half using oiled kitchen shears or a serrated knife. Turn each half into a pan. Brush or spray the tops with oil. Using well-oiled fingertips, pat and smooth the dough out into the pans. Then smooth and firmly tuck the ends underneath to form evenly shaped loaves. Brush the loaf tops evenly with egg white (or liquid egg substitute). Cover the pans with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough almost reaches the plastic. Remove it and continue until the loaves extend ¼ inch above the rims.
Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400°F.
Baking Bake the loaves on the lower rack for 25 to 35 minutes, or until the tops are nicely browned. Tent the tops with foil and continue baking for 20 to 30 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208° to 210°F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Cool the loaves in the pans for 10 minutes. Then turn them out onto a wire rack and cool at least 1 hour before serving.
Serving and StoringServe cut into thin slices. The bread will keep at room temperature for 3 to 4 days, and may be frozen, airtight, for up to 2 months.