Let's Bake Pumpernickel Rye Bread

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.