Pumpernickel Raisin Bread - Large 2 Lbs.

About 32 1 oz. servings

1¼ cups water, room temperature ¼ cup molasses 2 tablespoons vegetable oil 1½ teaspoons salt 2½ cups bread flour ½ cup whole wheat flour ½ cup rye flour ⅓ cup cornmeal 2 tablespoons unsweetened cocoa powder 1 teaspoon instant espresso powder 2¼ teaspoons yeast, active dry, instant or bread machine 2 tablespoons vital wheat gluten ¾ cup raisins 2 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

1. 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 Bread Maker. 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. 2. If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan. 3. When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.