Inspired by traditional Eastern European breads, this dark rye is sweetened with a deep-amber-colored molasses. The subtle sweetness carried by these loaves is complemented by the tangy rye undertones.
- Yield: 4 Loaves
- 2.47 lbs (1.12 kg) bread flour
- 51 lb (231.3 g) rye biga
- 1.54 lbs (244.94 g) water
- 8 lb (36.29 g) molasses
- 11 lb (49.9 g) brewed coffee, at room temperature
- 7 lb (313.75 g) salt
- 2 lb (9.07 g) instant yeast
- 2 lb/90.72 g raisins (optional. The juicier the better; dry raisins will not yield the ideal result.)
- 2 lb (90.72 g) walnut halves or pieces of walnuts, not crushed (optional)
How to Make It
- Set up stand mixer with a dough hook.
- Place flour, rye biga, water, molasses, coffee, salt, and yeast in mixing bowl.
- Mix on medium-low for 4 minutes.
- Mix on medium-high for 7 minutes if using raisins and walnuts, mix for only 6 minutes; add raisins and walnuts and then mix for 2 more minutes.
- Dough temperature should be between 76°F and 78°F/24°C and 26°C.
- Dough should appear shiny and pull away from the mixing bowl.
- Do the dough test.
- Take dough out of mixing bowl and transfer to lightly oiled airtight container.
- Let dough rest on counter top for approximately 1 hour and 30 minutes. Dough should double in size.
- Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
- Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
- Shape each into a free-form oval . We like to make the raisin walnut pumpernickel in a loaf pan at the bakery. Feel free to try this variation as well. If you are adding walnuts, sprinkle a few additional walnuts at the bottom of your loaf pan and place the dough on top of them.
- Let dough rest 4 hours after shaping.
- Make 4-5 scores in the dough across the shorter width of the loaf. Scores should be 1 in/2.5 cm apart and approximately 1 in/2.5 cm from either end of the dough.
- Preheat oven to 440°F/230°C.
- Bake for 35 minutes until crust is dark brown.