Raisin pumpernickel

2 loaves

Ingredients

Quantity Ingredient
2¼ cup Water; cold
¾ cup Cornmeal
2 teaspoons Salt
½ cup Molasses
2 tablespoons Shortening
2 packs Yeast, dry
¼ cup Water; very warm
1 teaspoon Sugar
3 cups Flour, whole wheat; divided (to 3-1/2 cups)
3 cups Flour, rye; divided (to3-1/2 cups)
1 cup Raisins, seedless
Butter

Directions

Combine 2-¼ cups cold water and cornmeal in saucepan; cook over medium heat, stirring frequently, until thickened and just boiling.

Remove from heat. Stir in salt, molasses, and shortening; cool to lukewarm.

Sprinkle yeast into ¼ cup very warm water; add sugar, and stir until dissolved. Add yeast mixture to cornmeal mixture; stir in 2 cups whole wheat flour and 2 cups rye flour to make a soft dough.

Sprinkle some of remaining flour on board; knead dough, adding flour as needed to form a dough that does not stick. Continue to knead 10 minutes. Knead in raisins.

Shape dough into a ball; place in a large, well-greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down and divide in half. Shape each half into a well-rounded ball and place on greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 45 minutes or until lightly browned. Remove from oven, and rub bread with butter. Cool on wire rack. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 11-27-94

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