Are you ready to elevate your bread game? This recipe for raisin pumpernickel bread delivers a deeply satisfying, subtly sweet, and intensely flavorful loaf that's perfect for any occasion. Forget store-bought bread; this homemade version offers a unique texture and taste that will leave you craving more. It's a surprisingly easy recipe, making it ideal for both beginner bakers and seasoned pros looking for a delicious, healthy addition to their weekly meal plan. Let's get baking!
Ingredients:
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil
- 1 cup pumpernickel flour
- 2 cups whole wheat flour
- 1 cup rye flour
- 1 teaspoon salt
- 1 cup raisins (or other dried fruit like cranberries or chopped dates)
- 1/2 cup strong brewed coffee (optional, for deeper flavor)
Instructions:
Step 1: Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic.
Step 2: Combine Wet Ingredients
Add olive oil and coffee (if using) to the yeast mixture. Stir well to combine.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together pumpernickel flour, whole wheat flour, rye flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Don't overmix.
Step 4: Incorporate Raisins
Gently fold in the raisins. Be careful not to overmix, as this can lead to a tough loaf.
Step 5: First Rise
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: Shape and Second Rise
Lightly flour a clean surface. Turn the dough out onto the surface and gently shape it into a round or oval loaf. Place the shaped dough in a greased 9x5 inch loaf pan. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the bread for 45-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious homemade raisin pumpernickel bread!
Tips for the Best Raisin Pumpernickel Bread:
- Flour Power: The type of flour significantly impacts the texture. Using a blend of pumpernickel, whole wheat, and rye creates a unique flavor profile and hearty texture.
- Yeast is Key: Make sure your yeast is fresh. Expired yeast won't activate properly, resulting in a flat loaf.
- Don't Overmix: Overmixing develops gluten, leading to a tough bread. Mix until just combined.
- Warmth is Essential: A warm environment is crucial for proper rising. You can place the bowl in a slightly warm oven (turned off) to speed up the process.
Variations:
- Nutty Delight: Add 1/2 cup chopped walnuts or pecans for extra crunch and flavor.
- Spiced Up: Incorporate 1 teaspoon of cinnamon or nutmeg for a warm, comforting twist.
- Seed Power: Add 1/4 cup of sunflower seeds or pumpkin seeds for added nutrients and texture.
Nutritional Information (per slice, approximate):
- Calories: Around 150-200
- Protein: Around 4-6g
- Fiber: Around 3-5g
This recipe offers a fantastic opportunity to experience the joy of homemade baking. The rich, complex flavors and satisfying texture of this raisin pumpernickel bread are sure to become a new favorite in your household. Enjoy!