Raisin Pumpernickel Bread
Delight your senses with the rich, hearty flavors of Raisin Pumpernickel Bread, a rustic homemade loaf that perfectly blends earthy rye, nutty whole wheat, and robust cocoa for a distinctive flavor profile. Sweetened naturally with molasses and studded with plump raisins, this bread offers the perfect balance of sweetness and depth. The optional hint of caraway seeds adds a subtle, aromatic twist, making it a versatile choice for both savory and sweet pairings. Kneaded to perfection and baked to a dark, crisp crust, this artisan-style bread is ideal for breakfast with a smear of butter, as a base for gourmet sandwiches, or alongside your favorite soups. With simple ingredients and straightforward techniques, this loaf is a satisfying baking project that yields exceptional results.
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Recipe Information
Ingredients
- 1.25 cups Warm water (110°F/45°C)
- 0.25 cups Molasses
- 2.25 teaspoons Active dry yeast
- 1 cups Rye flour
- 1 cups Whole wheat flour
- 1.5 cups Bread flour
- 2 tablespoons Unsweetened cocoa powder
- 1.5 teaspoons Salt
- 1 teaspoons Caraway seeds (optional)
- 2 tablespoons Vegetable oil
- 0.75 cups Raisins
Instructions
In a large mixing bowl, combine the warm water, molasses, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy.
Add the rye flour, whole wheat flour, bread flour, cocoa powder, salt, and caraway seeds (if using) to the yeast mixture. Stir until a rough dough forms.
Pour in the vegetable oil and knead the dough by hand (or in a stand mixer with a dough hook) for about 8-10 minutes until the dough is smooth and elastic.
Gently knead the raisins into the dough until they are evenly distributed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until the dough has doubled in size.
Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan or shape it into a round loaf and place it on a parchment-lined baking sheet.
Cover the loaf with a clean towel and let it rise again for about 40-50 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Once preheated, bake the bread for 30-35 minutes, or until the crust is dark brown, and the bottom sounds hollow when tapped.
Remove the bread from the pan and cool on a wire rack for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 140.5 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3680 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
