BLACK BREAD WITH PECANS, RAISINS, & CRANBERRIES
1 tbs each old fashioned rolled oats and sugar
1/4 cup each golden raisins and dried sweetened cranberries
1 large egg white
1/2 cup pecans, toasted and coarsely chopped
1 envelope dry active yeast
1 cup warm water
1 1/2 cups rye flour
2 cups bread flour
2 tbs each unsweetened cocoa powder, unsalted butter, melted, white vinegar and molasses
1 tsp each salt and instant coffee powder
In bowl, sprinkle yeast over warm water. Let stand until foamy. Stir to dissolve yeast. In bowl, whisk together rye flour, 3/4 cup bread flour, cocoa powder and salt. In a 2nd bowl, stir together butter, vinegar, molasses, sugar and coffee.
Stir the butter mixture and the flour mixture into the yeast in bowl. Stir in pecans, raisins and cranberries until mixed. Stir in remaining bread flour to make a soft dough. Turn the dough out onto a floured surface. Knead until smooth and elastic, 8 min. Oil a bowl. Add the dough to the bowl, turn to coat dough. Cover bowl with a towel. Let rise in warm place until doubled in volume.
Coat baking sheet with cooking spray. Punch down dough. Shape into 6 inch ball. Place on baking sheet. Cover with a towel. Let rise in warm place until doubled in volume.
Heat oven to 350 degrees.* In a cup, beat egg white. Brush top of dough with egg white. Sprinkle the top with oats. Bake 40 min. or until browned. Let cool. Serve warm or cooled. Cut in slices. Serve on plates with a pat of butter. MAKES 1 LOAF OF BLACK BREAD.*