Heavenly Raisin Pumpernickel Delight
Indulge in the rich and robust flavors of this Heavenly Raisin Pumpernickel Delight, a delectable bread popularly known as 'Black Russian'. Originating from New York, this bread is not only a feast for the senses with its enticing aroma that fills your kitchen while baking, but it also pairs beautifully with various toppings. Picture it adorned with a slice of ripe Brie, nestled in a savory sandwich, or transformed into mouthwatering French toast. This recipe yields three delightful loaves that you can savor on special occasions or any day that calls for a touch of comfort food.
N/A
Servings
700
Calories
14
Ingredients
Ingredients
Lukewarm water
1 1/2 cups (105°F to 115°F)
Molasses
1/2 cup (None)
Active dry yeast
1 package (None)
Instant coffee granules
1 tablespoon (None)
Salt
1 tablespoon (None)
Medium rye flour
2 cups (None)
Unsweetened cocoa powder
1 1/2 tablespoons (None)
Whole wheat flour
2 cups (None)
Bread flour or unbleached all-purpose flour
2 cups (None)
Vegetable oil
2 tablespoons (None)
Raisins
1 cup (None)
Cornmeal
3-4 tablespoons (None)
Cold water
1 tablespoon (None)
Egg white
1 (None)
Instructions
1
In a large mixing bowl, stir together the lukewarm water (between 105°F to 115°F) and molasses until well combined.
2
Sprinkle the active dry yeast over the liquid and stir gently to dissolve. Allow the mixture to sit for about 10 minutes until it becomes slightly foamy.
3
Incorporate the instant coffee granules, salt, and medium rye flour, mixing thoroughly until combined.
4
Gently sprinkle the cocoa powder into the mixture and stir well to ensure it is evenly distributed.
5
Gradually add the whole wheat flour, followed by 1 cup of bread flour (or unbleached all-purpose flour), mixing until a sticky dough begins to form.
6
Turn the dough out onto a lightly floured surface and allow it to rest for about 10-15 minutes while you clean the mixing bowl.
7
With the bowl cleaned and dried, return the dough to it. Sprinkle additional flour over the top and proceed to knead the dough until it incorporates most, if not all, of the remaining bread flour. Aim for a smooth and elastic texture, although the dough will remain slightly sticky due to the rye flour.
8
Drizzle the vegetable oil into the mixing bowl, then turn the dough to coat all surfaces in oil. Cover the bowl with a clean towel and allow the dough to rise until it has tripled in size, roughly 3 to 4 hours.
9
Once risen, lightly flour your work surface and turn the dough out. Flatten it into a large rectangle, then sprinkle the raisins evenly across its surface.
10
Roll the dough tightly and knead gently to distribute the raisins throughout. Allow the dough to rise again until it has doubled in size.
11
Prepare a large baking sheet by sprinkling it with 3 to 4 tablespoons of cornmeal.
12
Turn the dough out onto the floured surface again, cut it into three equal pieces, and shape each piece into a round loaf.
13
Place the shaped loaves onto the cornmeal-dusted baking sheet, ensuring enough space for them to rise. Cover and let them rise until they have doubled in size.
14
Preheat your oven to 400°F while the loaves are rising.
15
In a small bowl, mix together the egg white and cold water until frothy.
16
Once the loaves have sufficiently risen, brush the tops with the egg white mixture for a beautiful glaze.
17
Bake the loaves on the middle rack of the preheated oven for 35 to 45 minutes, until they are a deep brown color and sound hollow when tapped on the bottom.
18
Allow the loaves to cool completely on wire racks before slicing or wrapping them up.
19
Enjoy your Heavenly Raisin Pumpernickel Delight!
Nutrition Information
4.7g
Fat
136g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Raisin Pumpernickel Delight?
It is a rich and robust bread, also known as 'Black Russian', featuring raisins and rye flour, originating from New York.
How many loaves does this recipe yield?
This recipe yields three delightful round loaves.
What is the ideal temperature for the water used to activate the yeast?
The water should be lukewarm, specifically between 105 degrees Fahrenheit and 115 degrees Fahrenheit.
How long should the yeast mixture sit?
Allow the yeast mixture to sit for about 10 minutes until it becomes slightly foamy.
Why is the dough described as sticky?
The dough remains slightly sticky due to the use of medium rye flour, which is a characteristic of this type of bread.
How much should the dough rise during the first stage?
The dough should be allowed to rise until it has tripled in size, which typically takes 3 to 4 hours.
When are the raisins added to the dough?
The raisins are added after the first rise; the dough is flattened into a rectangle and the raisins are sprinkled evenly across the surface before rolling.
What is the purpose of cornmeal in this recipe?
Cornmeal is sprinkled onto the baking sheet to prevent the loaves from sticking and to provide texture.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit.
How long does the baking process take?
The loaves should be baked for 35 to 45 minutes until they reach a deep brown color.
How can I tell if the bread is finished baking?
The bread is done when the loaves are deep brown and sound hollow when tapped on the bottom.
How do I prepare the glaze for the loaves?
Mix together one egg white and one tablespoon of cold water until the mixture is frothy, then brush it over the risen loaves.
Can I use all-purpose flour instead of bread flour?
Yes, the recipe allows for the substitution of unbleached all-purpose flour if bread flour is not available.
What ingredients give this bread its dark color?
The dark color comes from a combination of molasses, instant coffee granules, and unsweetened cocoa powder.
How many grams of protein are in a serving?
Each serving contains 18 grams of protein.
What is the calorie count per serving?
There are 700 calories per serving.
What are some serving suggestions for this bread?
It is delicious with a slice of Brie, used in savory sandwiches, or prepared as French toast.
How much fat is in one serving?
There are 4.7 grams of fat in one serving.
What is the carbohydrate content?
There are 136 grams of carbohydrates per serving.
What type of rye flour is required?
The recipe calls for 2 cups of medium rye flour.
How many times does the dough need to rise?
The dough undergoes three rising periods: one to triple in size, one after adding raisins, and one final rise after shaping into loaves.
Why should the dough rest for 10 to 15 minutes during the process?
The dough rests after initial mixing to make it easier to handle before the final kneading process.
How many ingredients are used in this recipe?
There are 14 total ingredients listed for this recipe.
What type of yeast is used?
The recipe requires one package of active dry yeast.
Is vegetable oil used in the dough?
Vegetable oil is used to coat the dough and the bowl to prevent sticking during the rising process.
What type of cocoa powder should I use?
Use 1.5 tablespoons of unsweetened cocoa powder.
Should the bread be cooled before slicing?
Yes, you should allow the loaves to cool completely on wire racks before slicing or wrapping.
Does this recipe include whole wheat flour?
Yes, it includes 2 cups of whole wheat flour.
Is this bread suitable for special occasions?
Yes, it is described as a comfort food perfect for special occasions or any day that calls for a treat.
What tags are associated with this recipe?
The recipe is tagged with raisin bread, pumpernickel, yeast bread, baking, brunch, comfort food, artisan bread, and New York recipe.