If you like rye bread, you'll like this recipe for hearty, dark pumpernickel bread. The color comes from a combination of molasses, unsweetened cocoa powder, and water darkened by boiling raisins. This bread is great for sandwiches, or, cut into small pieces, as a foundation for hors d'oeuvres. Here's the recipe:
150 g dark rye flour (just over 1 cup)
300 g bread flour (just over 2 cups)
50 g whole wheat flour (1/3 cup)
280 g cool water (1-1/3 cups)
70 g "raisin" water (1/3 cup)
2 Tbsps unsweetened cocoa
2 tsps instant yeast
2 tsps sea salt
1 Tbsp molasses
1 Tbsp vegetable oil
2 tsps caraway seeds
NOTE: After boiling the raisins, don't include them in the recipe. You can eat them, discard them, or save them for a future recipe.
