Raisin Pumpernickel Bread Recipe

Name: Raisin Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. active dry yeast; 1 1/4 c. warm water; 1 c. rye flour; 1 c. whole wheat flour; 1/4 c. dark molasses or honey; 2 Tbsp. unsweetened cocoa; 1 Tbsp. instant coffee; 1/2 tsp. salt; 1 c. flour; 1 c. raisins; 1/2 c. sunflower seeds; 1 Tbsp. oil; 1 large egg white; 1 Tbsp. water; 1 Tbsp. cornmeal

Servings: persons

2 pkg. active dry yeast
1 1/4 c. warm water
1 c. rye flour
1 c. whole wheat flour
1/4 c. dark molasses or honey
2 Tbsp. unsweetened cocoa
1 Tbsp. instant coffee
1/2 tsp. salt
1 c. flour
1 c. raisins
1/2 c. sunflower seeds
1 Tbsp. oil
1 large egg white
1 Tbsp. water
1 Tbsp. cornmeal

1
In large bowl, combine yeast and warm water.
2
Let stand about 5 minutes.
3
Add rye and whole wheat flours, molasses, cocoa, coffee and salt.
4
Beat dough by hand or with dough hooks until flour is moistened.
5
Stir in all-purpose flour.
6
Scrape dough onto floured surface.
7
Knead, adding as little flour as possible, about 5 minutes.
8
Put raisins and sunflower seeds into dough and knead to distribute.
9
Place dough in oiled bowl; cover with plastic wrap and let rise until double, about 1 hour.

951

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pkg. active dry yeast, 1 1/4 c. warm water, 1 c. rye flour, 1 c. whole wheat flour, and more.

Yes, Raisin Pumpernickel Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin Pumpernickel Bread

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