Raisin Pumpernickel Bread

• 2 pkg. active dry yeast
• 1 1/4 c. warm water
• 1 c. rye flour
• 1 c. whole wheat flour
• 1/4 c. dark molasses or honey
• 2 Tbsp. unsweetened cocoa
• 1 Tbsp. instant coffee
• 1/2 tsp. salt
• 1 c. flour
• 1 c. raisins
• 1/2 c. sunflower seeds
• 1 Tbsp. oil
• 1 large egg white
• 1 Tbsp. water
• 1 Tbsp. cornmeal

1. In large bowl, combine yeast and warm water.
2. Let stand about 5 minutes.
3. Add rye and whole wheat flours, molasses, cocoa, coffee and salt.
4. Beat dough by hand or with dough hooks until flour is moistened.
5. Stir in all-purpose flour.
6. Scrape dough onto floured surface.
7. Knead, adding as little flour as possible, about 5 minutes.
8. Put raisins and sunflower seeds into dough and knead to distribute.
9. Place dough in oiled bowl; cover with plastic wrap and let rise until double, about 1 hour.

active dry yeast, water, rye flour, whole wheat flour, dark molasses, unsweetened cocoa, instant coffee, salt, flour, raisins, sunflower seeds, oil, egg white, water, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=780202 (may not work)