Chrissis Raisins – Whole Grain – Bread Pumpernickel Art

Summary

Ingredients

• 200 g raisins
• 300 ml boiling water
• 300 g sourdouh

For the dough:

• 1 pack dry yeast
• 1 tablespoon cane sugar
• 250 ml sugar beet syrup
• 250 ml coffee, freshly brewed and lukewarm
• 500 g flour, (whole wheat flour (
• 125 g flour, (wholemeal rye flour)
• 200 g flour, (spelled flour 1050)
• 100 g flour, (wheat flour 405)
• 80 g wheat meal, medium coarse
• 1 tablespoon flour, (barley malt flour)
• 40 g cocoa powder, unsweetened
• 1 tablespoon salt
• 1 tablespoon oil, tasteless
• Corn flour, coarse. Baking spray

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Instructions

1. Prepare the sourdough the day before using 35g of pretzel, 150g of wholemeal wheat flour and 150g of lukewarm water.
2. Scald the raisins with boiling water and let stand covered for approx. 1 hour. Then drain the raisins. Catch the soaking liquid.
3. In a large bowl, mix dry yeast with 2/3 of the soaking liquid, raw cane sugar, sugar beet syrup and coffee. Add the sourdough and stir in thoroughly.
4. Mix flour types with crushed wheat, barley malt flour, cocoa powder and salt and gradually knead into the sourdough mixture. Gradually add the rest of the soaking liquid until you have a firm dough.
5. Now work the dough by hand on a thinly floured surface for at least 10-15 minutes into a supple and smooth dough. Finally knead in the drained raisins and form balls of dough into a ball.
6. Grease a bowl with a tablespoon of oil. Turn the dough all around in the oil so that it is completely covered with oil. Cover with a clean cloth and let rise for an hour in a warm, draft-free place. The volume of the dough should have increased significantly during this time.
7. Spray baking molds with baking spray and sprinkle with corn flour.
8. After rising, knead the dough briefly again on a floured surface and divide it into two pieces.
9. Each of the two pieces of dough work into an elongated bread. Fill the loaves of bread into the loaf tins, press them down a little and cover with a clean cloth and let rise again for approx. 1 hour in a warm, draft-free place.
10. In the meantime, preheat the oven to 180 ° C top and bottom heat. Place an ovenproof dish with water on the bottom of the oven.
11. Now cut into the bread on the surface with a very sharp knife 4 times at an angle at a distance of about 3cm and about 5mm deep.
12. Bake on the middle rack for about 60-70 minutes.
13. Then fall onto a wire rack and do the knock test! If the bread sounds hollow when you tap the underside, then it is baked through.
14. Let it cool down and let it rest for at least 4-6 hours before cutting.
15. The bread can also be baked very well as a variant that is pushed free. This way you get two loaves of the same size.
16. It tastes great with boiled ham and a little sweet mustard.

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