RAISIN PUMPERNICKEL BREAD

Steps:

• Stir together the lukewarm water and molasses in a large mixing bowl.
• Sprinkle in the yeast and stir to dissolve.
• Let stand for 10 minutes, or until slightly foamy.
• Stir in instant coffee, salt and rye flour.
• Sprinkle in the cocoa and stir well to combine.
• Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
• Turn the bread out onto a lightly floured work surface and let it rest.
• Wash and dry the bowl.
• Sprinkle additional flour over the dough and begin to knead.
• Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
• (Breads with rye flour will always be slightly sticky.) Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
• Lightly flour the work surface and turn the dough out onto it.
• Flatten it into a large rectangle and sprinkle with the raisins.
• Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
• Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
• Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
• Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
• Preheat oven to 400*.
• Beat egg white together with 1 tbls.
• cold water in a small bowl.
• When the loaves have risen sufficiently, brush the tops with the egg white mixture.
• Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
• Cool completely on racks before cutting or wrapping.
• Makes 3 loaves.
• Enjoy!