Cinnamon and Raisin Pumpernickel

Instructions

1. 1

   Combine warm water with instant yeast and let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 40-45°C for optimal yeast activation.

2. 2

   In a large bowl, whisk together dark rye flour, whole wheat flour, cocoa powder, cinnamon, salt, and caraway seeds if using.

   Tip: Sifting the dry ingredients helps distribute the cinnamon and cocoa evenly throughout the bread.

3. 3

   Pour the yeast mixture and molasses into the dry ingredients, then add olive oil. Mix until a shaggy dough forms, about 3-4 minutes.

   Tip: The dough will be stickier than regular bread dough due to the rye flour content.

4. 4

   Knead the dough on a floured surface for 8 minutes until it becomes smooth and elastic, then incorporate the drained raisins, folding them in gently.

   Tip: Drain the soaked raisins thoroughly to prevent excess moisture in the dough.

5. 5

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm location for 90 minutes until doubled in size.

   Tip: A warm oven with the light on creates an ideal rising environment.

6. 6

   Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking tray.

   Tip: A tight, even shape helps the bread rise uniformly during baking.

7. 7

   Allow the shaped loaf to proof for 45 minutes under a damp cloth until it rises noticeably.

   Tip: The dough should be puffy but still spring back slightly when poked with a fingertip.

8. 8

   Preheat oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, brush with honey glaze, and bake for 45 minutes until deeply golden and hollow-sounding when tapped.

   Tip: Place a small pan of water in the oven during baking to create steam, which helps develop a crispy crust.