We’ve always loved the hearty, nutty charm of pumpernickel bread, a timeless German favorite that’s packed with rye flavor and a touch of history. Adding plump raisins brings a sweet twist that elevates this loaf into something truly special for breakfast or snacks.
Our pumpernickel raisin bread recipe is simple yet satisfying, perfect for anyone eager to bake at home. We’ll walk you through the steps to create a loaf that’s as delicious as it is versatile, drawing on traditional techniques with a modern flair.
Ingredients
To craft our delicious Pumpernickel Raisin Bread, we gather fresh, high-quality ingredients that blend traditional rye flavors with the sweetness of raisins. Below, we’ve organized them in the order they are typically used during preparation, including specific measurements and any necessary prep notes for accuracy and ease.
- Rye Flour: 2 cups of dark rye flour, sifted to remove lumps, as the base for our hearty pumpernickel texture.
- Bread Flour: 1 ½ cups of bread flour, measured and set aside to provide structure and rise.
- Active Dry Yeast: 2 ¼ teaspoons active dry yeast, proofed in warm water to ensure it activates properly before mixing.
- Warm Water: 1 ⅓ cups warm water (around 110°F), used to dissolve the yeast and hydrate the dough.
- Molasses: ¼ cup molasses, stirred into the wet ingredients for that signature deep, rich flavor and color in our pumpernickel.
- Raisins: 1 cup raisins, soaked in hot water for 10 minutes and drained, to plump them up and distribute sweetness evenly.
- Salt: 1 ½ teaspoons salt, added after the initial mixing to control gluten development.
- Caraway Seeds (optional): 1 tablespoon caraway seeds, lightly toasted for a minute in a dry pan to enhance their nutty aroma, if you want an authentic twist.
- Olive Oil or Butter: 2 tablespoons, for greasing the bowl and loaf pan to prevent sticking during proofing and baking.
This selection ensures our Pumpernickel Raisin Bread recipe remains straightforward yet flavorful, perfect for home bakers looking to master this classic loaf.
Equipment Needed
Before we dive into mixing our fresh ingredients for the Pumpernickel Raisin Bread, let’s ensure we have the essential equipment on hand. This setup will make the baking process smooth and efficient, allowing us to achieve that perfect, hearty loaf with minimal hassle.
To prepare this recipe successfully, we’ll need the following items. We’ve organized them in the order they might be used, from preparation to baking:
- Large mixing bowl: Ideal for combining dry ingredients like rye flour and yeast; opt for a glass or stainless steel bowl that holds at least 4 quarts to accommodate rising dough.
- Measuring cups and spoons: Accurate measurement is key for our recipe—use a set of dry measuring cups for flour and liquids, plus spoons for precise additions like salt or molasses.
- Stand mixer or wooden spoon: A stand mixer with a dough hook saves time for kneading, but a sturdy wooden spoon works if we’re doing it by hand to develop the dough’s texture.
- Loaf pan: Choose a standard 9×5-inch pan; grease it lightly for easy release of our flavorful Pumpernickel Raisin Bread.
- Kitchen scale: For weighing ingredients like flour and raisins; this ensures consistency, especially when dealing with rye flour’s density.
- Plastic wrap or damp cloth: Essential for covering the dough during rising to maintain moisture and promote even fermentation.
- Oven thermometer: Helps verify our oven reaches the precise 350°F needed for baking, ensuring the bread bakes evenly without over-browning.
- Cooling rack: Allows the baked loaf to cool properly and prevent sogginess, preserving the bread’s signature chewy crust.
With these tools ready, we’re set to transition seamlessly into the preparation steps, building on the high-quality ingredients we’ve selected.
Instructions
We guide you through each step to create our delicious Pumpernickel Raisin Bread using the fresh ingredients and tools we’ve prepared. Let’s transform those simple components into a hearty aromatic loaf perfect for breakfast.
Prep
First we gather and measure all ingredients to ensure smooth baking. In a large mixing bowl combine 1 packet (about 2 1/4 teaspoons) active dry yeast with 1 cup warm water (around 100-110°F) and let it sit for 5-10 minutes until it foams indicating the yeast is active. Meanwhile measure out 2 cups dark rye flour 2 cups bread flour 1/4 cup molasses 1 teaspoon salt 1 cup raisins and if desired 1 tablespoon caraway seeds. Grease a loaf pan with olive oil or butter using a brush for even coverage preparing for later use.
Mix and Knead
Now we mix the dough to develop its rich texture. Add the dark rye flour bread flour molasses salt and caraway seeds to the yeast mixture in the bowl stirring with a wooden spoon or stand mixer on low speed until a shaggy dough forms. Incorporate the raisins folding them in gently to distribute evenly. Turn the dough onto a lightly floured surface and knead for 8-10 minutes using the heels of your hands until it becomes smooth elastic and slightly sticky with a nutty aroma from the rye. If using a stand mixer knead on medium speed for the same duration.
First Rise
Next we let the dough rise to enhance its flavor and texture. Place the kneaded dough in a lightly oiled large mixing bowl turning it once to coat all sides with oil. Cover the bowl with plastic wrap or a damp cloth and set it in a warm draft-free spot for 1-1.5 hours or until the dough doubles in size. You’ll notice a yeasty inviting scent filling the kitchen as the dough proofs creating a light springy feel when gently pressed.
Shape the Loaf
Once risen we shape the dough into a loaf for baking. Punch down the dough gently to release air then transfer it to a floured surface. Roll and form it into a rectangular shape about 9 inches long pressing out any large air bubbles. Tightly roll the dough into a log and pinch the seams to seal. Place the shaped loaf seam-side down in the greased loaf pan smoothing the top for an even rise and envision the golden crust with bursts of raisins peeking through.
Second Rise
Now we allow a second rise to build more structure and flavor. Cover the shaped loaf in the pan with plastic wrap or a damp cloth and let it rise in a warm spot for 45-60 minutes until it puffs up and reaches about 1 inch above the pan edge. This step infuses the bread with a deeper molasses sweetness and rye earthiness making it irresistibly fragrant.
Bake
Finally we bake the loaf to achieve a crusty exterior and soft interior. Preheat your oven to 375°F and place a baking tray on the lower rack to catch drips if needed. Bake the risen loaf on the middle rack for 30-40 minutes until the top is deep brown and sounds hollow when tapped. For extra precision use an oven thermometer to maintain temperature and let the bread cool on a wire rack for 15 minutes before slicing revealing its warm chewy texture and sweet raisin accents.
Make-Ahead Instructions
As we explore ways to fit baking Pumpernickel Raisin Bread into our busy schedules, making components ahead of time ensures fresh, flavorful results without the last-minute rush. This approach allows the dough to develop deeper flavors, enhancing the bread’s rich rye taste and sweet raisin accents.
Preparing the Dough in Advance
We recommend preparing the dough up to 24 hours ahead to let flavors meld. Here’s how we do it step by step:
- Step 1: After mixing and kneading the dough as outlined in our preparation instructions, cover the bowl tightly with plastic wrap or a damp cloth.
- Step 2: Refrigerate the dough immediately. This slows fermentation, allowing the Pumpernickel Raisin Bread dough to develop a more complex, tangy profile.
- Step 3: When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours until it reaches a workable consistency. The dough should feel soft and pliable, with the raisins evenly distributed for that signature sweet burst.
Freezing Options for Long-Term Storage
For even greater flexibility, we can freeze the dough or baked loaf to enjoy Pumpernickel Raisin Bread anytime. Freezing preserves the bread’s hearty texture and moist interior, making it ideal for meal prep.
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Freezing Unbaked Dough:
- Shape the dough into a loaf as per the recipe.
- Wrap it securely in plastic wrap, then aluminum foil to prevent freezer burn.
- Store in the freezer for up to 1 month. Thaw overnight in the refrigerator before proceeding to the second rise and baking.
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Freezing Baked Loaf:
- Allow the baked Pumpernickel Raisin Bread to cool completely on a rack.
- Slice if desired, then wrap tightly in plastic wrap and foil.
- Freeze for up to 3 months. To serve, thaw at room temperature for 2-3 hours and reheat in a 350°F oven for 10 minutes to restore its warm, chewy texture.
Storage Tips and Thawing Guidelines
To maintain the bread’s appealing senses—its deep, earthy aroma, chewy crumb, and subtle sweetness—proper storage is key. We suggest the following for optimal results:
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigerated Dough | Up to 24 hours | Enhances flavor development and convenience for same-day baking |
| Frozen Unbaked Dough | Up to 1 month | Preserves freshness and allows for flexible baking schedules |
| Frozen Baked Loaf | Up to 3 months | Maintains texture and taste, perfect for quick meals or snacks |
By following these Make-Ahead Instructions, we can enjoy the satisfying process of baking Pumpernickel Raisin Bread while adapting it to our lifestyles. Always use high-quality ingredients to ensure the best outcome.
Conclusion
We’ve loved sharing this pumpernickel raisin bread recipe as it’s a rewarding way to bring hearty flavors into your routine. It’s all about that perfect balance of tradition and ease.
Baking it at home lets us create something truly special that’s flexible for busy lives. We’re confident you’ll find joy in every slice and maybe even tweak it for your next bake.
Frequently Asked Questions
What is pumpernickel bread?
Pumpernickel bread is a traditional German rye bread known for its rich, hearty flavor and dense texture. It’s made with rye flour and often includes ingredients like molasses for a deep color and taste. This version adds raisins for sweetness, making it perfect for breakfast or snacks, while blending historical baking methods with modern twists.
What ingredients are needed for pumpernickel raisin bread?
You’ll need dark rye flour, bread flour, active dry yeast, warm water, molasses, raisins, salt, optional caraway seeds, and olive oil or butter for greasing. Using fresh, high-quality ingredients ensures the best flavor and texture. This simple list keeps the recipe straightforward for home bakers.
What equipment is required to bake pumpernickel raisin bread?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer or wooden spoon, a loaf pan, a kitchen scale, plastic wrap or a damp cloth, an oven thermometer, and a cooling rack. These items help streamline the process and achieve a perfect loaf with ease.
How do I prepare pumpernickel raisin bread?
Start by gathering and measuring ingredients, then activate the yeast and mix the dough. Knead until smooth, let it rise, shape into a loaf, and allow a second rise. Bake at the recommended temperature until crusty outside and soft inside. Cool on a rack before slicing for the best results.
Can I make pumpernickel raisin bread ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate it to enhance flavor. You can also freeze unbaked dough or baked loaves for longer storage. Thaw in the fridge overnight and bake as directed for fresh results, making it ideal for busy schedules.
How should I store pumpernickel raisin bread?
Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. For longer storage, freeze slices or the whole loaf for up to 3 months. Thaw at room temperature and reheat if needed to keep it soft and flavorful.
What tips can help me bake perfect pumpernickel raisin bread?
Use fresh yeast and high-quality flour for the best rise and flavor. Knead the dough thoroughly, allow proper rising time, and don’t skip the second rise for structure. Preheat your oven accurately and let the bread cool completely before slicing to avoid a gummy texture. Experiment with caraway seeds for extra taste.