Raisin pumpernickel bread combines the rich, deep flavors of traditional pumpernickel with the natural sweetness of plump raisins. This hearty bread has roots in German baking, where pumpernickel is prized for its dense texture and robust taste. Adding raisins gives it a delightful twist that balances savory and sweet in every bite.
We love how this bread pairs perfectly with both savory spreads and sweet toppings, making it a versatile choice for breakfast, snacks, or sandwiches. Baking it at home lets us control the ingredients and enjoy fresh, wholesome bread without preservatives. Whether you’re a seasoned baker or trying pumpernickel for the first time, this raisin pumpernickel bread recipe is sure to become a favorite in our kitchen.
Ingredients
To create our delicious Raisin Pumpernickel Bread, we carefully select every ingredient to enhance its rich flavor and dense texture. Below is a breakdown of what we will need, organized for clarity and ease.
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup pumpernickel flour (for authentic dark color and flavor)
- 1/2 cup all-purpose flour (to balance density)
- 1/3 cup dark cocoa powder (adds depth and enhances pumpernickel taste)
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup brown sugar (for gentle sweetness)
- 1 1/2 cups raisins, rinsed and drained
Wet Ingredients
- 1 1/4 cups warm water (110°F to activate yeast)
- 1/4 cup molasses (key to the traditional slightly sweet and rich flavor)
- 2 tablespoons vegetable oil or melted butter
- 1 tablespoon apple cider vinegar (helps with dough rise and flavor complexity)
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans (for crunch and nutty flavor)
- 1 teaspoon ground cinnamon or mixed spice (to complement raisins)
- 1 tablespoon flaxseed meal (for added nutrition and texture)
| Ingredient Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Dry Ingredients | Whole wheat flour | 2 cups | Provides hearty base |
| Pumpernickel flour | 1 cup | Essential for authentic flavor | |
| All-purpose flour | 1/2 cup | Balances texture | |
| Dark cocoa powder | 1/3 cup | Deepens color and flavor | |
| Active dry yeast | 2 teaspoons | For dough rise | |
| Salt | 1 teaspoon | Enhances flavor | |
| Brown sugar | 1/4 cup | Adds sweetness | |
| Raisins | 1 1/2 cups | Adds natural sweetness & chew | |
| Wet Ingredients | Warm water | 1 1/4 cups (110°F) | Activates yeast |
| Molasses | 1/4 cup | Signature flavor component | |
| Vegetable oil | 2 tablespoons | Adds moisture | |
| Apple cider vinegar | 1 tablespoon | Improves rise & flavor | |
| Optional Add-Ins | Chopped nuts | 1/2 cup | Adds crunch and nuttiness |
| Ground cinnamon | 1 teaspoon | Adds warm spice notes | |
| Flaxseed meal | 1 tablespoon | Boosts nutrition and texture |
Let’s assemble these thoughtfully chosen ingredients to craft a truly memorable Raisin Pumpernickel Bread that balances the traditional robustness with flavorful sweetness.
Equipment Needed
To bake our Raisin Pumpernickel Bread to perfection, gathering the right equipment upfront is essential. Using proper tools ensures precise measurements, proper mixing, and ideal baking conditions for this dense and flavorful bread.
Essential Baking Equipment
- Mixing Bowls: We need at least two large bowls — one for the dry ingredients and one for combining wet ingredients. Glass or stainless steel bowls work best for easy cleaning.
- Measuring Cups and Spoons: Accurate measurement of flour, molasses, raisins, and yeast is critical for consistent texture and taste.
- Stand Mixer with Dough Hook (optional but recommended): Helps knead the dough evenly without tiring our arms, especially given the density of pumpernickel dough.
- Wooden Spoon or Silicone Spatula: For initial mixing before kneading.
- Bread Pan (9×5 inch): This size gives the ideal shape and rise for our loaf.
- Kitchen Scale (optional): For weighing ingredients accurately, especially the flours and raisins.
- Clean Kitchen Towel or Plastic Wrap: Keeps the dough moist during rising.
- Cooling Rack: Enables the bread to cool evenly after baking by allowing air to circulate around the loaf.
Additional Helpful Tools
| Equipment | Purpose | Why It Helps |
|---|---|---|
| Dough Scraper | Divide and handle sticky dough | Makes cleaning easier and precise shaping |
| Instant Read Thermometer | Check internal bread temperature (goal: 190–200°F) | Ensures perfectly baked bread without guesswork |
| Pastry Brush | Apply water or glaze to crust if desired | Adds shine or controls crust texture |
By assembling these tools in advance we set ourselves up for a smooth baking workflow. Precise measurement and proper dough handling are key when creating our rustic Raisin Pumpernickel Bread that beautifully balances hearty and sweet elements.
Make-Ahead Tips
Preparing our Raisin Pumpernickel Bread in advance can save time and enhance flavor. Here are practical tips to help us bake ahead while ensuring the loaf retains its signature rich texture and sweet tang.
1. Mix and Refrigerate the Dough Overnight
After combining the ingredients and kneading the dough, place it in a lightly greased bowl. Cover it tightly with plastic wrap or a damp kitchen towel and refrigerate for 8 to 12 hours. This slow fermentation improves the depth of flavor and allows the raisins to plump naturally.
| Step | Details |
|---|---|
| Dough Preparation | Knead dough until smooth |
| Wrapping | Use plastic wrap or damp towel |
| Refrigeration Time | 8 to 12 hours |
| Temperature | Keep refrigerator at 40°F (4°C) |
2. Shape and Proof Just Before Baking
When ready to bake, remove the dough from the refrigerator. Let it rest at room temperature for 30 minutes to take off the chill. Then shape it into a loaf and place it in the prepared bread pan. Allow it to rise for 1 to 1.5 hours until it doubles in size. This shorter room temperature proof balances convenience with perfect crumb development.
3. Bake and Cool Completely Before Storing
Bake the loaf according to the recipe instructions. After baking, cool the bread on a wire rack for at least 1 hour. Complete cooling prevents condensation, which could make the crust soggy when stored.
4. Storing Our Bread for Freshness
To maintain the moist crumb and chewy crust, wrap the cooled loaf in a clean linen towel to absorb excess moisture. Then, place it in an airtight container or resealable plastic bag.
| Storage Method | Ideal Duration | Notes |
|---|---|---|
| Room Temperature | Up to 3 days | Keep wrapped to preserve moisture |
| Refrigerator | Up to 1 week | May slightly dry the crust |
| Freezer (sliced) | Up to 3 months | Wrap slices individually for best quality |
5. Reheating Tips for Serve-Ready Bread
To restore the fresh-baked aroma and soften the crust, preheat the oven to 350°F (175°C). Wrap the loaf or slices in foil and warm for 10-15 minutes. Avoid microwaving as it can make the bread rubbery.
“Make-ahead preparation not only fits our busy schedules but enriches the traditional flavor of our Raisin Pumpernickel Bread, making each bite a perfect blend of hearty and sweet.“
By following these make-ahead tips, we maximize our baking efficiency and enjoy fresh, flavorful bread even on hectic days.
Instructions
Let’s walk through the step-by-step process to create our delicious Raisin Pumpernickel Bread. Precise actions will ensure rich flavor and perfect texture.
Preparing the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups whole wheat flour, 1 cup pumpernickel flour, 1/4 cup dark cocoa powder, 1 tablespoon active dry yeast, 1 teaspoon salt, and 2 tablespoons brown sugar until evenly mixed.
- Activate Yeast: Warm 1 1/4 cups water to about 110°F. Stir in 2 tablespoons molasses until dissolved. Add to the dry mixture.
- Mix Wet Ingredients: Add 2 tablespoons melted butter and 1 teaspoon vanilla extract to the bowl.
- Combine: Stir the mixture with a wooden spoon or dough hook on low speed until a sticky dough forms.
- Knead: On a floured surface, knead dough for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6 minutes on medium speed.
First Rise
- Place dough in a lightly oiled bowl, turning to coat all sides.
- Cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Incorporating Raisins
- Gently deflate the risen dough.
- Fold in 3/4 cup of plump raisins evenly.
- Work quickly to maintain dough structure, distributing raisins throughout without overmixing.
Shaping the Loaf
- Transfer the dough to a floured surface.
- Shape into a tight oval or round loaf.
- Place the shaped dough seam-side down into a greased 9×5 inch bread pan.
- Cover loosely with plastic wrap or a damp towel.
Second Rise
- Let the dough rise again until it reaches just above the edge of the pan, about 45 to 60 minutes.
- Preheat oven to 375°F during the last 15 minutes of rising for a perfectly hot baking environment.
| Process Step | Time | Notes |
|---|---|---|
| First Rise | 1 to 1.5 hours | Dough doubles in size |
| Raisin Folding | 5-7 minutes | Distribute raisins evenly |
| Shaping Loaf | 5 minutes | Form tight loaf shape |
| Second Rise | 45 to 60 minutes | Dough puffs above pan edge |
With the dough shaped and risen, we are primed for the final baking steps to create our signature Raisin Pumpernickel Bread rich in tradition and flavor.
Baking Directions
Now that our dough has been shaped and given time to rise, it is time to transform it into a beautifully baked Raisin Pumpernickel Bread. Follow these precise baking steps to ensure maximum flavor and perfect texture.
Oven Temperature and Timing
Preheat your oven to 350°F (175°C) to create an ideal baking environment for our dense, flavorful loaf. This moderate temperature allows the bread to bake evenly without burning the molasses-rich crust.
- Place the bread pan on the middle rack of the oven to ensure even heat distribution.
- Bake the bread for 40 to 50 minutes, checking at the 40-minute mark for doneness.
- To test if the loaf is fully baked, insert an instant-read thermometer into the center. The internal temperature should reach 190°F to 200°F (88°C to 93°C).
- Alternatively, tap the bottom of the loaf—if it sounds hollow, the bread is ready.
| Oven Temperature | Baking Time | Internal Temperature (Doneness) |
|---|---|---|
| 350°F (175°C) | 40 – 50 minutes | 190°F – 200°F (88°C – 93°C) |
Once baked, for an aromatic crust enhance the bread by brushing the top with a little melted butter immediately after removing it from the oven.
Cooling the Bread
Cooling is essential for setting the crumb structure and flavor development of our Raisin Pumpernickel Bread.
- Carefully remove the bread from the pan after 10 minutes of cooling on a wire rack.
- Allow the loaf to cool completely on the rack — about 1 to 2 hours. This prevents moisture buildup that can make the crust soggy.
- Avoid slicing the bread while warm as it may compress the crumb and affect texture.
“Patience during cooling rewards us with a perfectly textured, deeply flavored bread that celebrates every bite.”
By following these baking directions precisely, we will yield a loaf that proudly showcases the rich tradition and sweet raisin notes of our beloved Raisin Pumpernickel Bread.
Serving Suggestions
Our Raisin Pumpernickel Bread pairs beautifully with a variety of accompaniments that highlight its rich, slightly sweet flavor and dense texture. Here are several ways we enjoy serving this distinctive loaf:
Breakfast and Brunch Ideas
- Toasted slices topped with creamy butter and a drizzle of honey bring out the natural sweetness of the raisins.
- Spread with cream cheese or mascarpone for a smooth contrast against the hearty crumb.
- Serve alongside scrambled eggs or a vegetable frittata to balance the bread’s deep flavors.
Snack and Light Meal Options
- Use it as a base for open-faced sandwiches with smoked salmon, dill, and capers to add a savory, tangy dimension.
- Pair with sharp cheddar or gouda cheese and a handful of walnuts for an elegant cheese board item.
- Make a sweet and savory toast by layering slices of brie, a spoonful of fig jam, and fresh arugula.
Accompaniments for Soups and Salads
- The dense texture makes it ideal for dipping into rich soups like beet borscht, lentil, or tomato bisque.
- Cube and toast for croutons to add a flavorful crunch to mixed green or kale salads.
Serving Temperature and Storage Tips
We recommend serving Raisin Pumpernickel Bread at room temperature or lightly toasted to best enjoy the nuanced flavors and chewy texture. If refrigerated, bring it back to room temperature or lightly toast before serving to revive freshness.
| Serving Context | Recommended Pairings | Serving Tips |
|---|---|---|
| Breakfast/Brunch | Butter, honey, cream cheese, scrambled eggs | Toast slices lightly |
| Snack/Light Meal | Smoked salmon, cheese, fig jam, arugula | Use open-faced sandwich style |
| Soups and Salads | Beet borscht, lentil, tomato soup, toasted cubes | Ideal for dipping or croutons |
“Enhancing our raisin pumpernickel bread with complementary flavors creates a sensory experience that’s both hearty and memorable.”
By combining this bread with thoughtfully chosen spreads and dishes we maximize its unique blend of hearty pumpernickel depth and raisin sweetness with every bite.
Storage and Shelf Life
Proper storage is key to maintaining the freshness and flavor of our Raisin Pumpernickel Bread. After baking and cooling completely, follow these steps to keep the bread at its best:
Short-Term Storage: Room Temperature
- Wrap the bread tightly in plastic wrap or place it in an airtight bread box.
- Store at room temperature, away from direct sunlight and heat sources.
- Consume within 2 to 3 days for optimal taste and texture.
Medium-Term Storage: Refrigeration
- Wrap the bread securely in plastic wrap or place it in a resealable plastic bag.
- Refrigerate to extend shelf life up to 1 week.
- Note: Refrigeration can dry out the bread, so it’s best used when longer storage is needed.
Long-Term Storage: Freezing
- Slice the bread before freezing for easier portioning.
- Wrap individual slices or the whole loaf in plastic wrap and then in aluminum foil to prevent freezer burn.
- Freeze for up to 3 months while preserving flavor and texture.
- To thaw, leave slices at room temperature for 1 to 2 hours or toast directly from frozen for best results.
Shelf Life Summary Table
| Storage Method | Packaging | Storage Duration | Notes |
|---|---|---|---|
| Room Temperature | Plastic wrap or bread box | 2 to 3 days | Best for daily consumption |
| Refrigerator | Plastic wrap or bag | Up to 1 week | May dry out bread |
| Freezer | Plastic wrap + foil | Up to 3 months | Maintains flavor, prevents freezer burn |
“The rich pumpernickel depth and sweetness from raisins stay vibrant longest when stored properly.“
Additional Tips
- Avoid slicing the bread until ready to serve to preserve moisture.
- For reheating, gently toast or warm in a 300°F oven for 5 to 10 minutes to revive the bread’s aroma and softness.
- Keep storage areas dry to prevent mold growth, ensuring the bread’s quality remains intact.
By following these storage guidelines, we can enjoy our Raisin Pumpernickel Bread at its peak freshness, whether for a quick snack or a special meal.
Conclusion
Baking raisin pumpernickel bread at home opens up a world of rich flavors and satisfying textures that you won’t find in store-bought loaves. With the right ingredients, tools, and a bit of patience, we can create a bread that’s both hearty and naturally sweet.
This recipe invites us to enjoy the tradition of German baking while adding our own touch with juicy raisins. Whether for breakfast, a snack, or paired with a meal, it’s a versatile addition to any kitchen.
By mastering the steps and storage tips, we ensure every slice stays fresh and delicious. Let’s embrace the rewarding process and savor the unique taste of homemade raisin pumpernickel bread together.
Frequently Asked Questions
What is raisin pumpernickel bread?
Raisin pumpernickel bread is a dense, flavorful bread combining traditional German pumpernickel with the natural sweetness of raisins. It balances rich, robust flavors with a sweet touch, making it versatile for meals and snacks.
What ingredients are needed to make raisin pumpernickel bread?
Key ingredients include whole wheat flour, pumpernickel flour, dark cocoa powder, raisins, molasses, active dry yeast, and both dry and wet components. Optional add-ins can enhance flavor and texture.
What equipment do I need for baking this bread?
Essential tools are mixing bowls, measuring cups and spoons, a stand mixer with dough hook (optional), wooden spoon or silicone spatula, a 9×5 inch bread pan, and a cover like a kitchen towel or plastic wrap.
Can I prepare the dough ahead of time?
Yes, refrigerating the dough overnight helps improve flavor. Shape and proof the dough before baking, then fully cool the baked bread before storing.
How should I store raisin pumpernickel bread to keep it fresh?
Store wrapped at room temperature for short-term, refrigerate for up to a week, or freeze up to three months. Use airtight containers or plastic wrap to maintain moisture.
What is the baking process and timing for this bread?
Preheat the oven to 350°F (175°C) and bake for 40-50 minutes. The bread is done when the internal temperature reaches 190°F to 200°F (88°C to 93°C).
How do I check if the bread is fully baked?
Use an instant-read thermometer to check for 190°F to 200°F inside. Also, the loaf should have a firm crust and sound hollow when tapped.
What are some serving suggestions for raisin pumpernickel bread?
Serve toasted with butter and honey or cream cheese for breakfast, or with smoked salmon and cheese for snacks. It pairs well with soups, salads, and can be used for croutons.
Can beginners bake raisin pumpernickel bread successfully?
Yes, the recipe is suitable for both experienced bakers and newcomers, with detailed steps and tips to guide the process.
Why is it important to cool the bread before slicing?
Cooling (1-2 hours) allows the crumb to set and flavors to develop. Slicing while warm can ruin texture and make the bread crumbly.