Raisin Pumpernickel Bread - cooking recipe

Ingredients

2 pkg. active dry yeast
1 1/4 c. warm water
1 c. rye flour
1 c. whole wheat flour
1/4 c. dark molasses or honey
2 Tbsp. unsweetened cocoa
1 Tbsp. instant coffee
1/2 tsp. salt
1 c. flour
1 c. raisins
1/2 c. sunflower seeds
1 Tbsp. oil
1 large egg white
1 Tbsp. water
1 Tbsp. cornmeal

Preparation

In large bowl, combine yeast and warm water.
Let stand about 5 minutes.
Add rye and whole wheat flours, molasses, cocoa, coffee and salt.
Beat dough by hand or with dough hooks until flour is moistened.
Stir in all-purpose flour.
Scrape dough onto floured surface.
Knead, adding as little flour as possible, about 5 minutes.
Put raisins and sunflower seeds into dough and knead to distribute.
Place dough in oiled bowl; cover with plastic wrap and let rise until double, about 1 hour.