Makes 4 loaves
4 cups all purpose flour
1 cup rye flour
2 tablespoons cocoa powder
2 1/2 cups hot water
2/3 cup brewed coffee
3/4 cup unsulphured molasses
2 1/2 tablespoons compressed yeast
2 tablespoons sea salt
2 cups golden raisins
Mix: Place all of the ingredients except yeast, salt, and raisins into a bread mixer. Mix with a dough hook for 6 minutes on slow speed. Add the salt. Continue mixing for three more minutes. Add the raisins, and mix again for 1–2 minutes.
Bench: Allow the dough to rise until doubled in volume then punch it down. Allow the dough to rise until doubled again, and give it another punch. Divide the dough into 4 equal pieces, about 1 1/2 pounds each. Shape into round loaves, set the bottoms in corn meal, then place on parchment-lined sheet trays.
Oven: Allow loaves to rise once more, then bake at 350 degrees (in a convection oven, if you have one) for 25–30 minutes. Steam three times during baking by spraying a mist of water from a squirt bottle. Cool the bread on wire racks. Loaves can be stored in the freezer for later enjoyment.
© 2012 Omega Institute for Holistic Studies