Name: Raisin Pumpernickel
Yield: 3 loaves
Ingredients: 1 egg white; 3 to 4 tablespoons cornmeal; 1 tablespoon cold water; 2 cups bread flour or unbleached all-purpose flour; 2 cups whole-wheat flour; 1 cup raisins; 2 tablespoons vegetable oil; 2 cups medium rye flour; 1 tablespoon salt; 1 tablespoon instant coffee granules; 1 package active dry yeast; 1½ tablespoons unsweetened powdered cocoa; ½ cup molasses; 1½ cups lukewarm water (105° to 115°F)

Preparation info

3
loaves

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This uniquely New York bread, reputedly invented in a venerable Manhattan bakery, is now widely copied and available throughout the city. “Black Russian,” as it is also called, is delicious and more versatile than you might imagine. Try it with a ripe piece of Brie, turn it into a tuna sandwich, or transform it into fabulous French toast. We offer this recipe for those who have never tasted “raisin pump” and for those transplanted New Yorkers who have despaired of ever tasting it again.