Chrissi's raisin wholemeal bread pumpernickel style

Ingredients for 2 servings:

• 200 g raisins
• 300 ml boiling water
• 300 g sourdough
• 1 packet of dry yeast
• 1 tbsp cane sugar
• 250 ml 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 medium-coarse wheat bran
• 1 tbsp Flour (malted barley flour)
• 40 g cocoa powder, unsweetened
• 1 tbsp salt
• 1 tbsp oil, tasteless
• Coarse corn flour. Baking spray

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

for 2 loaves (one 30cm loaf pan and one 20cm loaf pan)

Make the sourdough the day before using 35g of starter, 150g whole wheat flour, and 150g of lukewarm water. Pour boiling water over the raisins, cover, and let stand for about 1 hour. Then drain the raisins, reserving the soaking liquid. In a large bowl, combine the dried yeast with 2/3 of the soaking liquid, the raw cane sugar, the beet syrup, and the coffee. Add the sourdough and mix thoroughly. Mix the flours with the cracked wheat flour, malted barley flour, cocoa powder, and salt and gradually knead into the sourdough mixture. Gradually add the remaining soaking liquid until you have a firm dough. Now knead the dough by hand on a lightly floured surface for at least 10-15 minutes until it is supple and smooth. Finally, knead in the drained raisins and form the dough into a ball. Grease a bowl with a tablespoon of oil. Turn the dough over in the oil so that it is completely covered with oil. Cover with a clean cloth and let it rise for one hour in a warm, draft-free place. The dough should have increased in volume considerably during this time. Spray the baking pans with baking spray and sprinkle with cornmeal. After proving, knead the dough briefly again on a floured surface and divide it into two pieces. Shape each of the two pieces of dough into an oblong loaf. Fill the loaves into the loaf pans, press down lightly, and cover with a clean cloth. Let it rise for another hour in a warm, draft-free place. In the meantime, preheat the oven to 180°C (top and bottom heat). Place an ovenproof dish with water on the floor of the oven. Now, using a very sharp knife, make four diagonal cuts on the surface of the loaves, about 5mm deep, at intervals of about 3cm. Bake on the middle rack for about 60-70 minutes. Then turn out onto a wire rack and do the tap test! If the bread sounds hollow when tapped on the bottom, it’s baked through. Cool and let it rest for at least 4-6 hours before slicing. The bread also bakes easily in a free-form version. This way, you’ll get two equal-sized loaves. It tastes delicious with cooked ham and a little sweet mustard.