Raisin Pumpernickel Recipe
Ingredients
| Cold water | 1/4 Cup (16 tbs) | |
| 3/4 cup stoneground cornmeal | ||
| Salt | 2 Teaspoon | |
| Molasses | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Active dry yeast | 2 Tablespoon | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Honey | 2 Teaspoon | |
| Whole wheat flour | 3 1/2 Cup (16 tbs) | |
| Rye flour | 3 1/2 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
Directions
1. Stir the cold water into the corn-meal in a saucepan and heat, stirring, over medium heat until the mixture comes to a boil and thickens.
2. Remove from the heat and stir in the salt, molasses, and oil. Cool to lukewarm.
3. Sprinkle the yeast over the warm water and stir to dissolve. Add the honey and let stand in a warm place for 10 minutes.
4. Add the yeast mixture to the cornmeal mixture. Stir in 2 cups each whole wheat flour and rye flour to form a soft dough.
5. Turn the mixture onto a board dusted with some of the remaining flour. Knead the dough, gradually incorporating enough of the remaining flours to make a non-sticky dough. Knead for 10 minutes, or until very smooth and satiny.
6. Knead in the raisins. Place the dough in a clean oiled bowl, turn the dough to oil the top lightly. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
7. Punch the dough down and divide in half. Shape each half into a well-rounded loaf and put on an oiled baking sheet dusted with cornmeal.
8. Cover and let rise until doubled in bulk, about 45 minutes.
9. Preheat the oven to 375 degrees.
10. Bake for 45 minutes, or until done. Rub the surface with butter for a soft crust or place in the draft from a window for a crisp crust. Cool on wire racks.
2. Remove from the heat and stir in the salt, molasses, and oil. Cool to lukewarm.
3. Sprinkle the yeast over the warm water and stir to dissolve. Add the honey and let stand in a warm place for 10 minutes.
4. Add the yeast mixture to the cornmeal mixture. Stir in 2 cups each whole wheat flour and rye flour to form a soft dough.
5. Turn the mixture onto a board dusted with some of the remaining flour. Knead the dough, gradually incorporating enough of the remaining flours to make a non-sticky dough. Knead for 10 minutes, or until very smooth and satiny.
6. Knead in the raisins. Place the dough in a clean oiled bowl, turn the dough to oil the top lightly. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
7. Punch the dough down and divide in half. Shape each half into a well-rounded loaf and put on an oiled baking sheet dusted with cornmeal.
8. Cover and let rise until doubled in bulk, about 45 minutes.
9. Preheat the oven to 375 degrees.
10. Bake for 45 minutes, or until done. Rub the surface with butter for a soft crust or place in the draft from a window for a crisp crust. Cool on wire racks.
Chef
