I found this recipe years ago in Country Living. It's always been a hit
in our house, and the next best thing to Orwasher's in NYC. I use a
stand mixer to make the dough, not a food processor.


* Exported from MasterCook *

Raisin Pumpernickel Bread

Recipe By : Country Living
Serving Size : 10 Preparation Time :0:00
Categories : Breads, Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole-wheat flour
1 1/2 cups medium rye flour
1 cup bread flour
2 1/4 teaspoons instant active dry yeast -- (1 packet)
1 tablespoon salt
2 tablespoons Dutch-processed cocoa
1 tablespoon espresso powder
1/2 cup milk -- warmed to 100 degrees F
1/4 cup spring water -- warmed to 100 degrees F
2 tablespoons dark molasses
1 tablespoon vegetable oil
1/2 cup raisins
1/2 cup boiling spring water
1 egg white

Make 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.

Proof 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.

Hydrate 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.

Shape 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.

Bake 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.

Using 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.



Yield:
"1 Loaf"
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--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.