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1
Heat oven to 200u00b0F.
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2
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.
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3
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.
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4
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.
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5
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.
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6
Remove bread from oven and heat oven to 375u00b0F. Whisk together egg white and water and brush loaf with egg wash. Use a serrated knife to cut three 1/4-inch-deep slits in the top of the loaf.
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7
Bake bread 35 to 40 minutes until deep brown and an instant-read thermometer registers 200u00b0F in the center of the loaf. Transfer to a cooling rack to cool completely.
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8
Adapted from Southern Living Magazine.
