May 1, 2010

Raisin Pumpernickel

This is a good bread, although I'm not overly particular about pumpernickel bread. It's not an overly sweet bread, especially with the caraway seeds.

Raisin Pumpernickel

1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
2 Tbsp. molasses
2 Tbsp. butter, melted
2 tsp. salt
1 Tbsp. caraway seeds
3/4 cup rye flour
3/4 cup wheat flour
2 1/2 cups bread flour
3 Tbsp. gluten
2 cups raisins

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, molasses and butter. Let stand 5 minutes.

Add salt, caraway seeds, rye flour, and wheat flour. Beat well. Cover, and let stand 15 minutes.

Slowly add bread flour and gluten, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in raisins. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaves. Place the loaves, seam side down, on baking sheet. Cover and let rise until doubled, about 60 minutes.

Preheat oven to 350
ºF. Bake 35 to 45 minutes, until golden. Remove from cake pan, and cool on wire rack.

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