Pumpernickel Raisin Bread - Medium 1 1/2 Lbs.

About 24 1 oz. servings

¾ cup + 3 tablespoons water, room temperature 3 tablespoons molasses 1½ tablespoons vegetable oil 1 ⅛ teaspoons salt 1¾ cups + 2 tablespoons bread flour 6 tablespoons whole wheat flour 6 tablespoons rye flour ⅓ cup cornmeal 1½ tablespoons unsweetened cocoa powder ¾ teaspoon instant espresso powder 1¾ teaspoons yeast, active dry, instant or bread machine 1½ tablespoons vital wheat gluten ½ cup + 1 tablespoon raisins 1½ teaspoons caraway seeds

Nutritional information per serving (1 ounce): Calories 81 (14% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 113mg • calc. 11mg • fiber 1g

Place the water, molasses, oil, salt, flours, cornmeal, cocoa, espresso and yeast, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Breadmaker. Press the menu button to select the Whole Wheat program. Press loaf size and crust color buttons to select both size and crust preference. Press Start/Stop to mix, knead, rise, and bake. When the mix-in tone sounds, add the raisins and caraway seeds. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.