Raisin-Walnut Pumpernickel Bread

Heat oven to 200ºF.

In a large bowl or the bowl of a stand mixer, combine water, sugar and yeast. Stir until yeast dissolves. Let stand 5 to 10 minutes until foamy.

Add instant coffee, molasses, bread flour, rye flour, salt, walnuts and raisins to the bowl. Stir with a wooden spoon or dough hook attachment on low speed until just combined.

Turn out dough onto a lightly floured surface and knead 10 to 15 minutes (or knead with dough hook attachment on medium speed 5 minutes), adding up to 1/2 cup additional bread flour if necessary to develop a smooth, elastic and slightly sticky dough.

Shape dough into a 9-by-5-inch oval and place on a parchment paper-lined baking sheet. Cover with a tea towel. Turn off oven and place baking sheet on center rack. Let rise until doubled, about 30 minutes.

Remove bread from oven and heat oven to 375ºF. Whisk together egg white and water and brush loaf with egg wash. Use a serrated knife to cut three ¼-inch-deep slits in the top of the loaf.

Bake bread 35 to 40 minutes until deep brown and an instant-read thermometer registers 200ºF in the center of the loaf. Transfer to a cooling rack to cool completely.

Adapted from Southern Living Magazine.