Best 7 Raisin Pumpernickel Bread Recipes

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Raisin pumpernickel bread, with its dense, slightly sour flavor and studded with sweet raisins, is a hearty and flavorful bread that is perfect for any occasion. Whether you are looking for a hearty breakfast bread or a side dish for your next meal, raisin pumpernickel bread is sure to please. This article will provide you with all the information you need to create the best raisin pumpernickel bread, from the ingredients you need to the step-by-step instructions.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPERNICKEL RAISIN BREAD



Pumpernickel Raisin Bread image

Pumpernickel raisin bread is a sweet whole-grain loaf studded with chocolate chips for a decadent, hearty slice.

Provided by Kathie

Categories     Sweet Breads

Time 2h40m

Number Of Ingredients 11

1 1/2 Cups Warm Water
1 1/2 teaspoons Dry, Active Yeast
2 Tablespoons Brown Sugar
2 teaspoons Instant Coffee
1 1/2 Tablespoons Cocoa Powder
1 1/2 teaspoons Salt
2 Tablespoons Molasses
3/4 Cup Raisins
1/4 Cup Chocolate Chips
1 1/2 Cups Pumpernickel Flour
2 1/2 Cups Bread Flour

Steps:

  • In a small bowl, combine the brown sugar, instant coffee, salt, and cocoa powder. Set aside.
  • In a large bowl, combine the water and yeast. Let sit until foamy, about 10 minutes.
  • Add the molasses and pumpernickel flour. Mix well.
  • Add the brown sugar mixture and 1 cup of bread flour. Stir well.
  • Stir in the raisins and chocolate chips.
  • Continue adding bread flour until a soft dough begins to form.
  • Turn out to a floured board and knead until soft, elastic, and a bit shiny.
  • Place into an oiled bowl and turn to coat. Cover the bowl with a tea towel.
  • Let rise until not quite doubled, about 1 hour.
  • Grease a baking sheet.
  • Punch down the down and form into a round or oblong loaf shape.
  • Place the dough onto the baking sheet. Cover with a towel.
  • Let rise about 30 minutes.
  • Meanwhile preheat oven to 350 degrees Fahrenheit.
  • Slash the top of the loaf with a lame or sharp razor blade.
  • Bake in the preheated oven for 35-45 minutes or until golden and sounds hollow when tapped with a knuckle.
  • Remove from baking sheet to cool on wire rack.

Nutrition Facts : Calories 224 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 351 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CLASSIC PUMPERNICKEL BREAD



Classic Pumpernickel Bread image

This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.

Provided by LifeIsGood

Categories     Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 10

1 1/2 cups warm water, divided (105 to 115 degrees F.)
3 (1/4 ounce) packages active dry yeast
2 teaspoons sugar
1/2 cup molasses
1 1/2 tablespoons kosher salt
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
2 3/4 cups rye flour
3 cups unbleached all-purpose flour (approx.)
cornmeal

Steps:

  • In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
  • In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
  • Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
  • Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
  • Knead the dough for 5 minutes.
  • Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
  • Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
  • Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
  • Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
  • Remove from baking sheet and cool on a rack before slicing.

PUMPERNICKEL BREAD II



Pumpernickel Bread II image

This may not be New York Pumpernickel, but it is the one we use at home.

Provided by Clem Zulinski

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 2h30m

Yield 15

Number Of Ingredients 10

2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 ¼ cups bread flour
1 ⅓ cups rye flour
½ cup cornmeal
1 ⅓ teaspoons salt
2 ⅔ teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 ⅔ tablespoons brown sugar

Steps:

  • Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
  • Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
  • Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g

PUMPERNICKEL BREAD



Pumpernickel Bread image

Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 6h35m

Yield Makes 1 loaf

Number Of Ingredients 10

4 tablespoons butter, softened, plus more for brushing
1/2 teaspoon sugar
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon instant espresso powder
1 ounce unsweetened chocolate, chopped (1/4 cup)
2 tablespoons molasses
1 1/2 cups medium rye flour
3 cups bread flour, plus more for dusting
2 tablespoons ground caraway seeds
1 tablespoon coarse salt

Steps:

  • Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
  • In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
  • When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
  • Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

HOMEMADE PUMPERNICKEL BREAD



Homemade Pumpernickel Bread image

"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"

Provided by Taste of Home

Time 45m

Yield 1 mini loaf (4 slices).

Number Of Ingredients 9

1 teaspoon active dry yeast
1/3 cup warm water (110° to 115°)
1 tablespoon molasses
1 tablespoon reduced-fat butter
1/2 ounce unsweetened chocolate, melted
3/4 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup rye flour
1/4 to 1/2 cup whole wheat flour

Steps:

  • In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

Nutrition Facts :

RAISIN PUMPERNICKEL BREAD



Raisin Pumpernickel Bread image

This bread is also called "Black Russian" and is delicious! Try it with a ripe piece of Brie, as a sandwich, even fabulous French toast! It's origins came out of New York. Smells heavenly baking in the oven!

Provided by Sharon123

Categories     Yeast Breads

Time 8h45m

Yield 3 delicious loaves

Number Of Ingredients 14

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

Steps:

  • 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.
  • Enjoy!

BITTERSWEET PUMPERNICKEL BREAD



Bittersweet Pumpernickel Bread image

This is my own version of brown bread, and it is very wholesome. Its deep brown color is attributed to the molasses, cocoa powder, and wheat germ in it. Enjoy with lots of apple butter or cream cheese if desired.

Provided by Sweettoothgirl

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h25m

Yield 12

Number Of Ingredients 16

1 ½ cups warm water
2 tablespoons white vinegar
2 teaspoons apple butter
2 tablespoons molasses
3 tablespoons brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon ground coffee beans
1 ½ teaspoons salt
2 tablespoons butter, melted
1 tablespoon wheat germ
½ teaspoon fennel seed
2 ¼ teaspoons active dry yeast
1 cup whole wheat flour
4 ½ cups all-purpose flour
cooking spray
3 tablespoons cornmeal, or as needed, divided

Steps:

  • Combine water, vinegar, apple butter, molasses, brown sugar, cocoa powder, coffee, salt, butter, wheat germ, fennel seed, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Add whole wheat flour; mix to combine. Add all-purpose flour, 1 cup at time, mixing on medium-high speed after each addition. Knead until fully incorporated and the dough forms a ball, about 4 minutes.
  • Grease a large bowl with cooking spray. Place the dough in the bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet. Divide the dough into 2 portions. Tuck the edges underneath each dough ball to form tight loaves. Place loaves on the baking sheet; let rise until doubled in volume, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). Place a large pizza stone in the oven.
  • Sprinkle 2 tablespoons cornmeal onto a bread paddle. Transfer 1 loaf carefully onto the bread paddle. Gently jiggle the loaf while sliding it onto 1 side of the hot pizza stone. Dust the bread paddle with the remaining cornmeal and repeat to transfer the second loaf.
  • Bake in the preheated oven for 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C). Continue baking until top is golden brown, about 30 minutes more. Slide the bread paddle underneath each loaf, 1 at a time. Transfer to a cutting board and gently tap the bottom; if it sounds hollow, the bread is done. Set loaves on their sides; let cool for at least 20 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 52.3 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 3.3 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 310 mg, Sugar 5.7 g

Tips for Baking Raisin Pumpernickel Bread

  • Use a combination of bread flour and rye flour. This will give the bread a hearty texture and flavor.
  • Toast the rye berries before grinding them. This will bring out their nutty flavor.
  • Soak the raisins in hot water before adding them to the dough. This will plump them up and make them more flavorful.
  • Let the dough rise in a warm place for at least 1 hour. This will allow the yeast to work its magic and create a light and airy loaf of bread.
  • Bake the bread at a high temperature for the first 15 minutes. This will create a crispy crust.
  • Reduce the temperature and continue baking until the bread is cooked through. This will take about 45-50 minutes.
  • Let the bread cool completely before slicing and serving. This will allow the flavors to meld and develop.

Conclusion

Raisin pumpernickel bread is a hearty and flavorful bread that is perfect for any occasion. It can be served as a side dish with a meal or as a snack on its own. With its combination of sweet raisins and nutty rye flour, raisin pumpernickel bread is sure to be a hit with everyone who tries it.

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