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1
Stir together the lukewarm water and molasses in a large mixing bowl.
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2
Sprinkle in the yeast and stir to dissolve.
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3
Let stand for 10 minutes, or until slightly foamy.
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4
Stir in instant coffee, salt and rye flour.
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5
Sprinkle in the cocoa and stir well to combine.
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6
Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
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7
Turn the bread out onto a lightly floured work surface and let it rest.
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8
Wash and dry the bowl.
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9
Sprinkle additional flour over the dough and begin to knead.
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10
Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
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11
(Breads with rye flour will always be slightly sticky.) Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
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12
Lightly flour the work surface and turn the dough out onto it.
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13
Flatten it into a large rectangle and sprinkle with the raisins.
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14
Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
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15
Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
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16
Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
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17
Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
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18
Preheat oven to 400*.
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19
Beat egg white together with 1 tbls.
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20
cold water in a small bowl.
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21
When the loaves have risen sufficiently, brush the tops with the egg white mixture.
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22
Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
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23
Cool completely on racks before cutting or wrapping.
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24
Enjoy!
