Welcome to my kitchen, where I’ll be sharing my favorite recipe for Raisin Pumpernickel Bread. This bread recipe is a perfect combination of sweet and savory flavors that will leave your taste buds dancing with joy. The hearty texture and rich aroma of this bread will make it an instant favorite for anyone who loves homemade baked goods.
Making bread is one of my favorite things to do in the kitchen. There’s something so satisfying about the process of mixing ingredients, kneading the dough, and watching it rise into a beautiful loaf of bread. But the best part is definitely the smell of fresh-baked bread wafting through the house.
This Raisin Pumpernickel Bread recipe is one of my all-time favorites. It’s a twist on the classic pumpernickel bread recipe, with the addition of sweet raisins to balance out the rich, earthy flavors of the bread. This bread is perfect for breakfast or as a snack, and it’s also a great addition to any sandwich.
In this recipe article, I’ll be walking you through the steps to make this delicious bread from scratch. From the ingredients list to the tips for perfect results, I’ll be sharing everything you need to know to create this mouthwatering Raisin Pumpernickel Bread. So let’s get started and reveal the secrets to baking the best bread in your own kitchen!
Why You’ll Love This Recipe
If you’re looking for a hearty and delicious bread recipe that will satisfy your cravings, then look no further than this raisin pumpernickel bread recipe. This bread is perfect for any occasion, whether you’re hosting a holiday party or just want to enjoy a slice with your morning coffee.
One of the reasons why you’ll love this recipe is that it’s packed with flavor. The combination of raisins and pumpernickel creates a rich and complex taste that will leave your taste buds begging for more. And with the addition of instant coffee granules and molasses, this bread recipe is taken to the next level of deliciousness.
Not only is this bread delicious, but it’s also incredibly versatile. You can enjoy it on its own, toasted with a bit of butter, or use it as the base for a sandwich or breakfast toast. The possibilities are endless, and you’ll find yourself coming up with new ways to enjoy this bread every time you make it.
Another reason why you’ll love this recipe is that it’s easy to make. With just a few simple ingredients and some basic baking skills, you can have a fresh loaf of raisin pumpernickel bread in no time. And if you’re a bread-making novice, don’t worry – the step-by-step instructions make it easy to follow along and achieve perfect results every time.
Finally, this recipe is perfect for those who want to explore new flavors and expand their culinary horizons. By trying your hand at making this unique bread recipe, you’ll be able to impress your friends and family with your baking skills and introduce them to a whole new world of flavors.
So if you’re ready to take your bread-making skills to the next level and indulge in a delicious and flavorful loaf of raisin pumpernickel bread, then give this recipe a try. Trust us – you won’t be disappointed.
Let’s take a look at the ingredients we need to make this delicious raisin pumpernickel bread.
- 2 cups bread flour
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 cup rye flour
- 1/4 cup cornmeal
- 1/2 cup raisins
- 2 tablespoons instant coffee granules
- 4 teaspoons active dry yeast
- 2 1/4 teaspoons salt
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 2 cups warm water (110°F to 115°F)
- 2 teaspoons caraway seeds (optional)
Make sure to get fresh active dry yeast and instant coffee granules for the best results. Also, don’t forget to measure the flour properly using the spoon and level method.
The Recipe How-To
Step 1: Activate the Yeast
In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast, 2 tablespoons of granulated sugar, and 1/4 cup of warm water. Stir and let sit for 5-10 minutes. The mixture should become frothy and bubbly. If it doesn’t, then your yeast may not be active and you’ll need to start again with fresh yeast.
Step 2: Mix the Dry and Wet Ingredients
In a large bowl, whisk together 1 cup of bread flour, 1 cup of unbleached all-purpose flour, 1 cup of whole wheat flour, 1/2 cup of cornmeal, 1 tablespoon of salt, and 2 teaspoons of instant coffee granules. Add 1/4 cup of molasses, 2 cups of warm water, and the yeast mixture to the dry ingredients. Mix until a sticky dough forms.
Step 3: Knead the Dough
On a floured surface, knead the dough for 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours. The dough should double in size.
Step 4: Add the Raisins
Once the dough has risen, add 1/2 cup of raisins to the dough and knead until the raisins are evenly distributed. Shape the dough into a round or oblong loaf and place it on a baking sheet dusted with cornmeal. Cover with a damp cloth and let it rise for another 30-45 minutes.
Step 5: Bake the Bread
Preheat your oven to 350°F. Using a sharp knife, cut a few slashes on top of the bread. Bake for 45-50 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Let the bread cool on a wire rack before slicing and serving.
Step 6: Enjoy!
Your delicious raisin pumpernickel bread is ready to be enjoyed! It’s perfect for breakfast, as a snack, or as a side for your favorite meal. The addition of sweet raisins gives this bread a unique flavor that will leave you wanting more.
Substitutions and Variations
Are you looking to switch things up with your raisin pumpernickel bread recipe? Here are a few substitutions and variations to consider:
– Raisin Walnut Pumpernickel Bread: Swap out the raisins for chopped walnuts to add a satisfying crunch to your bread. You can also combine the two for a raisin walnut pumpernickel bread.
– Cinnamon Raisin Pumpernickel Bread: Add a teaspoon of ground cinnamon to your dough mixture and swap out the instant coffee granules for a teaspoon of vanilla extract. Mix in an extra 1/2 cup of raisins for a sweet and spicy twist on classic pumpernickel bread.
– Dark Pumpernickel Rye Bread: If you prefer a more traditional rye bread flavor, swap out the whole wheat flour for more rye flour and add in 1/4 cup of sourdough starter to your mixture. You can also sprinkle caraway seeds on top for an added crunch and flavor.
– Bakery-Style Pumpernickel Bread: For a denser texture and deeper flavor, reduce the amount of bread flour to 1 cup and add in 1/4 cup of dark rye flour. Increase the amount of molasses to 1/2 cup and add 1 tablespoon of brown sugar. You can also mix in 1/4 cup of cornmeal for a slightly nutty flavor and texture.
– Gluten-Free Pumpernickel Bread: Swap out the bread flour and unbleached all-purpose flour for a gluten-free all-purpose flour blend. You can also use gluten-free oats instead of instant coffee granules for added texture.
Remember, the key to a successful substitution is to maintain the right balance of dry and wet ingredients. So, if you’re substituting a dry ingredient for another dry ingredient, or a wet ingredient for another wet ingredient, keep the measurements the same. If you’re substituting a dry ingredient for a wet ingredient, or vice versa, you may need to adjust the amounts slightly to maintain the right consistency. And as always, feel free to experiment and make the recipe your own!
Serving and Pairing
Now that your raisin pumpernickel bread is ready, it’s time to serve and enjoy it! This bread is delicious on its own, but it also pairs well with many different foods.
One classic pairing is with a smear of cream cheese and a drizzle of honey. The sweetness of the raisins and molasses in the bread pairs perfectly with the tanginess of the cream cheese and the sweetness of the honey. You can also try pairing it with a sharp cheddar cheese or a hearty soup for a comforting and satisfying meal.
For breakfast, try toasting a slice of the bread and topping it with butter and a sprinkle of cinnamon sugar. The aroma of the bread toasting combined with the warm spices will make your kitchen smell amazing.
If you’re feeling adventurous, try using this bread to make a unique and delicious sandwich. Layer it with roasted turkey, fresh arugula, and a smear of whole grain mustard for a sandwich that’s both sweet and savory.
No matter how you choose to serve it, this raisin pumpernickel bread is sure to be a hit. Its dense, chewy texture and complex flavor make it a versatile and delicious addition to any meal.
Make-Ahead, Storing and Reheating
Making bread from scratch can be time-consuming, but the good news is that you can make this raisin pumpernickel bread ahead of time and store it for later use. Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it from drying out. You can store the bread at room temperature for up to three days, or refrigerate for up to a week.
If you want to keep the bread for even longer, you can freeze it. Wrap the cooled bread in plastic wrap, then place it in a freezer-safe bag or container. The bread will keep in the freezer for up to three months.
When you’re ready to eat the bread, simply thaw it at room temperature for several hours, or overnight in the refrigerator. Once the bread is thawed, you can reheat it in a 350°F oven for 10-15 minutes, or until it is warm and crusty.
One important thing to note is that reheating bread can cause it to become dry and tough. To prevent this, you can place a small dish of water in the oven while the bread is reheating to create steam. The moisture will help keep the bread soft and fresh.
With these tips, you can enjoy fresh and delicious raisin pumpernickel bread whenever you want, without having to make it from scratch every time.
Tips for Perfect Results
If you’re looking to get the perfect raisin pumpernickel bread, then you’ve come to the right place. Here are some tips that will help you achieve the best results possible.
Firstly, make sure to use the right amount of water when making the dough. Too much water will make the dough too sticky, while too little water will make it too dry. This can affect the texture and flavor of the bread. As a general rule, use 1 1/2 cups of warm water for the dough.
Secondly, when using active dry yeast, make sure to activate it in lukewarm water before adding it to the dough. This will ensure that the yeast is active and will help the bread to rise properly. To activate the yeast, mix it with 1/4 cup of lukewarm water and 1 teaspoon of sugar. Let it sit for 10 minutes until it becomes frothy.
Thirdly, use a combination of bread flour, unbleached all-purpose flour, and whole wheat flour to give the bread the perfect texture and flavor. Bread flour has a higher protein content than all-purpose flour, which helps to create a chewy texture. Whole wheat flour adds a nutty flavor and extra nutrition to the bread.
Fourthly, add a tablespoon of instant coffee granules to the dough to enhance the flavor of the pumpernickel bread. This is a secret revealed by famous bakeries that specialize in rye bread.
Fifthly, when adding the raisins to the dough, make sure to coat them in flour first. This will prevent them from sinking to the bottom of the bread while baking. Use 1/2 cup of raisins for every 2 cups of flour.
Lastly, let the bread cool completely before slicing it. This will help the bread to set and make it easier to slice without squishing it. Enjoy your delicious raisin pumpernickel bread with a spread of butter or cream cheese.
In conclusion, this raisin pumpernickel bread recipe is a must-try for all bread lovers out there. With its unique combination of flavors and textures, this bread will surely become a new favorite in your household. The raisins add a touch of sweetness that perfectly complements the hearty flavor of the pumpernickel bread.
By following the simple steps and tips outlined in the recipe, you can easily create a delicious loaf of raisin pumpernickel bread that will impress your family and friends. And don’t be afraid to experiment with substitutions and variations to make this recipe your own.
Whether you’re a seasoned baker or just starting out, this recipe is sure to bring joy and satisfaction to your bread-making endeavors. So go ahead, grab your apron, and get baking! Your taste buds will thank you.
Raisin Pumpernickel Bread Recipe
- 1 1/2 cups lukewarm water (105* to 115*)
- 1/2 cup molasses
- 1 package active dry yeast
- 1 tablespoon instant coffee granules
- 1 tablespoon salt
- 2 cups medium rye flour
- 1 1/2 tablespoons unsweetened cocoa powder
- 2 cups whole wheat flour
- 2 cups bread flour or 2 cups unbleached all-purpose flour
- 2 tablespoons vegetable oil
- 1 cup raisins
- 3 -4 tablespoons cornmeal
- 1 tablespoon cold water
- 1 egg white
- Stir together the lukewarm water and molasses in a large mixing bowl.
- Sprinkle in the yeast and stir to dissolve.
- Let stand for 10 minutes, or until slightly foamy.
- Stir in instant coffee, salt and rye flour.
- Sprinkle in the cocoa and stir well to combine.
- Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
- Turn the bread out onto a lightly floured work surface and let it rest.
- Wash and dry the bowl.
- Sprinkle additional flour over the dough and begin to knead.
- Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
- (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.
- Lightly flour the work surface and turn the dough out onto it.
- Flatten it into a large rectangle and sprinkle with the raisins.
- Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
- Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
- Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
- Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
- Preheat oven to 400*.
- Beat egg white together with 1 tbls.
- cold water in a small bowl.
- When the loaves have risen sufficiently, brush the tops with the egg white mixture.
- 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.
- Cool completely on racks before cutting or wrapping.
- Makes 3 loaves.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.