Pumpernickel Pecan Raisin Loaf

Ingredients

• 1 1/4 cups warm water
• 1/2 cup strong brewed coffee, cooled
• 2 1/4 teaspoons active dry yeast
• 1/4 cup molasses
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons vegetable oil
• 2 cups dark rye flour
• 1 1/2 cups whole wheat flour
• 1 cup bread flour, plus more for kneading
• 1 1/2 teaspoons salt
• 1 tablespoon caraway seeds
• 1 cup raisins
• 3/4 cup pecans, toasted and chopped
• 1 tablespoon cornmeal, for dusting

Method

1. 1

   In a large bowl, combine the warm water, cooled coffee, and yeast. Let stand until foamy, about 5 minutes.

   5:00 · Proof yeast
2. 2

   Whisk the molasses, cocoa powder, and vegetable oil into the yeast mixture until smooth.

3. 3

   Add the rye flour, whole wheat flour, bread flour, salt, and caraway seeds. Stir until a shaggy dough forms.

4. 4

   Turn the dough onto a lightly floured surface and knead, adding bread flour as needed, until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
5. 5

   Flatten the dough and knead in the raisins and toasted pecans until evenly distributed.

6. 6

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

7. 7

   Punch down the dough and shape into a oval loaf. Place on a baking sheet dusted with cornmeal.

8. 8

   Cover loosely and let rise again until puffy and nearly doubled.

9. 9

   Preheat the oven to 375°F (190°C).

10. 10

    Score the top of the loaf with a sharp knife and bake until the crust is firm and the loaf sounds hollow when tapped, 35 to 40 minutes.

    35:00 · Bake loaf
11. 11

    Transfer the loaf to a wire rack and cool completely before slicing, at least 45 minutes.