Raisin Walnut Pumpernickel Bread

Ingredients

• 1 3/4 cups warm water (100 to 110 degrees F)
• 2 tablespoons granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet )
• 2 tablespoons instant coffee (or espresso powder)
• 1/4 cup molasses
• 4 1/2 cups bread flour (divided)
• 1 cup dark rye flour
• 2 teaspoons salt
• 1 cup walnuts (toasted chopped )
• 3/4 cup raisins
• 1 egg white
• 3 tablespoons water

Instructions

1. 1

   Heat oven to 200 degrees F.

2. 2

   In a large bowl or the bowl of a stand mixer, combine water, sugar and yeast. Stir until yeast dissolves. Let stand 5 to 10 minutes until foamy.

3. 3

   Add instant coffee, molasses, 4 cups bread flour, rye flour, salt, walnuts and raisins to the bowl. Stir with a wooden spoon or dough hook attachment on low speed until just combined.

4. 4

   Turn out dough onto a lightly floured surface and knead 10 to 15 minutes, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough OR knead with dough hook attachment on medium speed 5 minutes, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough.

5. 5

   Shape dough into a 9-by-5-inch oval and place on a parchment paper-lined baking sheet. Cover with a tea towel. Turn off oven and place baking sheet on center rack. Let rise until doubled, about 30 minutes.

6. 6

   Remove bread from oven and heat oven to 375 degrees F. Whisk together egg white and water; brush loaf with egg wash. Use a serrated knife to cut three 1/4-inch-deep slits in the top of the loaf.

7. 7

   Bake bread 35 to 40 minutes until deep brown and an instant-read thermometer registers 185 degrees F in the center of the loaf. Transfer to a cooling rack to cool completely.