This soft and flavorful pumpernickel bread is studded with plump raisins and crunchy walnuts, making it both indulgent and nourishing.
Packed with fiber from rye and whole wheat, plant-based protein from walnuts, and heart-healthy fats, it’s a smart choice for breakfast or dinner.
Quick to prep and easy to bake, this loaf is satisfying, wholesome, and perfect for everyday homemade meals or meal prep.
Raisin Walnut Pumpernickel Bread
Equipment
- 1 large mixing bowl (or stand mixer bowl)
- Wooden spoon or dough hook attachment
- Baking sheet, 9×5-inch
- Parchment paper
- Tea towel
- Instant-read thermometer
Ingredients
- 1 ¾ cups warm water 100–110°F
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons instant coffee or espresso powder
- ¼ cup molasses
- 4 ½ cups bread flour divided
- 1 cup dark rye flour
- 2 teaspoons salt
- 1 cup walnuts toasted and chopped
- ¾ cup raisins
- 1 egg white
- 3 tablespoons water
Instructions
- Prepare the Yeast Mixture: Start by warming 1 ¾ cups of water until it reaches 100–110°F—warm enough to activate the yeast, but not so hot that it kills it. Pour the water into a large mixing bowl (or stand mixer bowl) and add 2 tablespoons of granulated sugar. Sprinkle in 2 ¼ teaspoons of active dry yeast. Stir gently to dissolve the yeast completely. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy and aromatic, indicating the yeast is active and ready to work its magic.
- Combine the Wet Ingredients: Once the yeast has proofed and formed a light foam, stir in 2 tablespoons of instant coffee or espresso powder and ¼ cup of molasses. The coffee enhances the deep, rich flavor of the pumpernickel, while molasses adds subtle sweetness and a moist texture. Mix thoroughly until the liquid is smooth and uniform in color.
- Add Dry Ingredients: Gradually add 4 cups of bread flour, 1 cup of dark rye flour, and 2 teaspoons of salt to the yeast mixture. Then, fold in 1 cup of toasted, chopped walnuts and ¾ cup of plump raisins. Use a wooden spoon or the dough hook attachment of your stand mixer on low speed to combine everything into a sticky, shaggy dough. At this stage, the dough should be cohesive but slightly tacky, which will ensure a soft, moist loaf.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead it with your hands for 10–15 minutes, adding small amounts of the remaining ½ cup bread flour only if the dough is too sticky to handle comfortably. If using a stand mixer, switch to medium speed and knead for about 5 minutes. Your goal is a smooth, elastic dough that stretches without tearing easily. The dough should be slightly tacky to the touch but not stick to your hands.
- Shape the Loaf: Once kneaded, shape the dough into a rough oval that will fit a 9×5-inch baking sheet. Make sure the surface is smooth by gently tucking in the edges underneath. This shaping helps the loaf hold its form during baking.
- First Rise (Proofing): Place the shaped dough onto a baking sheet lined with parchment paper. Cover it loosely with a clean tea towel to prevent the surface from drying out. Turn off your oven and place the baking sheet in the center of the oven, creating a warm, draft-free environment. Let the dough rise until it doubles in size, approximately 30 minutes. This step develops air pockets in the bread, resulting in a light, fluffy interior.
- Preheat Oven and Prepare Egg Wash: While the dough is rising, preheat your oven to 375°F. In a small bowl, whisk together 1 egg white with 3 tablespoons of water to make an egg wash. This will give the loaf a glossy, golden-brown crust after baking.
- Score the Loaf: Once the dough has doubled in size, remove it from the oven and gently brush the top with the prepared egg wash. Using a serrated knife, make three shallow slits about ¼-inch deep across the top of the loaf. Scoring allows the bread to expand evenly while baking and gives it a professional, rustic appearance.
- Bake the Bread: Place the baking sheet in the preheated oven and bake the bread for 35–40 minutes. The loaf is done when the crust is a rich, deep brown and an instant-read thermometer inserted into the center reads 185°F. Baking times can vary slightly depending on your oven, so keep an eye on the color and internal temperature.
- Cool the Loaf: Carefully remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing—this prevents the interior from becoming gummy and ensures clean slices. The aroma of warm pumpernickel, raisins, and walnuts will fill your kitchen during this time, making it hard to wait!
- Slice and Serve: Once cooled, slice the loaf into 12 even pieces. Serve it plain, toasted with butter, or as a base for sandwiches. The bread pairs beautifully with cheeses, nut butter, or a drizzle of honey for a wholesome snack or breakfast.
Notes
- For best results, use freshly toasted walnuts to enhance flavor and crunch.
- Warm water should be between 100–110°F; too hot will kill the yeast, too cold will slow fermentation.
- You can substitute espresso powder with instant coffee if desired—both enrich the pumpernickel’s deep flavor.
- Rye flour adds a nutty, earthy taste and increases fiber, while bread flour ensures structure and softness.
- Allowing the dough to rise in a warm, draft-free environment ensures a light, fluffy interior.
- Egg wash is optional but recommended for a shiny, professional-looking crust.
- This bread is best enjoyed within 2–3 days at room temperature but can be frozen for up to a month.
Chef’s Secrets: Unlocking Perfect Pumpernickel
The secret to a moist, flavorful pumpernickel loaf lies in balancing rye and bread flours, along with the careful proofing of yeast.
Using instant coffee or espresso powder deepens the bread’s rich, dark notes, while molasses adds subtle sweetness and retains moisture.
Toasting walnuts before adding them enhances their natural oils, giving every bite a crunchy, nutty surprise.
Gently kneading the dough until slightly tacky ensures a tender, elastic crumb without being overly dense.
Finally, scoring the loaf allows it to expand evenly, giving it a rustic, bakery-quality finish.
Serving Suggestions: Delicious Everyday Pairings
This pumpernickel loaf is versatile and pairs well with both sweet and savory accompaniments.
Enjoy slices toasted with butter or cream cheese for a wholesome breakfast, or use it as a base for open-faced sandwiches with smoked salmon, avocado, or your favorite deli meats.
The natural sweetness of raisins complements nut butter or mild cheeses beautifully.
It’s also a great companion to soups and stews, adding hearty texture to a comforting meal.
For a simple snack, a drizzle of honey or a sprinkle of cinnamon sugar on toasted slices is irresistible.
Storage Tips: Keep Bread Fresh Longer
To maintain freshness, store the loaf in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2–3 days.
Avoid refrigerating, as this can dry out the bread. For longer storage, slice the bread and freeze it in a sealed freezer bag for up to one month.
When ready to eat, thaw slices at room temperature or toast them directly from frozen.
This method preserves moisture, texture, and flavor, making it convenient for meal prep or quick breakfasts.
Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour is preferred because its higher protein content gives the dough better structure and elasticity, resulting in a softer, more cohesive crumb.
All-purpose flour will work but may yield a slightly denser loaf.
2. Can I make this bread without walnuts or raisins?
Absolutely! You can omit walnuts or raisins or substitute them with other nuts, seeds, or dried fruits.
Adjust baking times slightly if adding wetter fruits like chopped dates or figs.
3. How do I know when the bread is fully baked?
Use an instant-read thermometer; the internal temperature should reach 185°F.
The crust should be a deep brown, and the loaf should sound hollow when tapped on the bottom.
4. Can I prepare the dough in advance?
Yes, you can refrigerate the shaped dough overnight after the first knead.
Remove it from the fridge about an hour before baking to let it come to room temperature and rise properly.
5. Why is my bread sometimes too dense?
Dense bread usually results from underproofing, overflouring, or not kneading enough.
Ensure the yeast is active, knead until elastic and slightly tacky, and allow the dough to double in a warm, draft-free spot before baking.
