Raisin-Pumpernickel Bread

This is a wheat-free recipe. It is NOT a gluten-free recipe.

Submitted by Judy Corkill

Source: Cook Right 4 Your Blood Type by Dr. Peter J. D'Adamo with Catherine Whitney

A dark, flavorful loaf full of moist, sweet raisins. Delicious still warm out of the oven. Also delicious toasted.

1/2 tablespoon (1 1/2 teaspoons) dry yeast or 1/2 package yeast
1 1/2 cups lukewarm water
1/2 cup molasses
1 tablespoon strong coffee or 2 teaspoons instant coffee.
1 tablespoon salt
2 cups rye flour
2 cups white spelt flour
2 cups whole grain spelt
2 tablespoons canola oil
1 cup raisins
1/4 cup cornmeal or rye cracker crumbs (for pan only)

Dissolve yeast in a bowl with lukewarm water. Let sit 5 minutes, then add molasses, coffee and salt and stir well. Add 5 cups flour all at once, and mix well with a heavy spoon. Turn onto a well floured surface and knead in remaining 1 cup flour - 8 to 10 minutes. Rye-flour breads tend to be a little stickier and take longer to rise than lighter doughs. Place in an oiled bowl, turn over once and cover with a dish towel. Place in a warm area of the kitchen, allowing the dough to rise until 3 times original size. This will take approximately 2 hours.

Turn dough onto a floured surface and fold in the raisins by kneading the dough once more. Return to bowl, cover, and let rise again, but only until doubled. It will take approximately 30 to 40 minutes for this second rising. Turn dough onto a floured surface and cut into thirds. Shape into three loaves or make small breakfast rolls. Dust baking sheet with cornmeal ( or rye cracker crumbs) and set loaves apart from one another, leaving enough room for each loaf to rise. Cover until doubled in size.

Heat oven to 375 degrees F and bake 35 to 40 minutes for bread and 20 to 25 minutes for rolls. Let cool on a rack.

Yields: 3 loaves or 18 rolls