Raisin-Walnut Pumpernickel Bread Recipe

Name: Raisin-Walnut Pumpernickel Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Warm Water (about 100 To 110u00b0F); 2 Tablespoons Granulated Sugar; 2-1/4 teaspoons Active Dry Yeast; 2 Tablespoons Instant Coffee Or Espresso Powder; 1/4 cups Molasses; 4 cups Bread Flour, Or Up To 1/2 Cup More If Needed; 1 cup Dark Rye Flour; 2 teaspoons Salt; 1 cup Toasted, Chopped Walnuts; 3/4 cups Raisins; 1 Egg White, Whisked With 3 Tablespoons Water

Servings: persons

1-3/4 cup Warm Water (about 100 To 110u00b0F)
2 Tablespoons Granulated Sugar
2-1/4 teaspoons Active Dry Yeast
2 Tablespoons Instant Coffee Or Espresso Powder
1/4 cups Molasses
4 cups Bread Flour, Or Up To 1/2 Cup More If Needed
1 cup Dark Rye Flour
2 teaspoons Salt
1 cup Toasted, Chopped Walnuts
3/4 cups Raisins
1 Egg White, Whisked With 3 Tablespoons Water

1
Heat oven to 200u00b0F.
2
In a large bowl or the bowl of a stand mixer, combine water, sugar and yeast. Stir until yeast dissolves. Let stand 5 to 10 minutes until foamy.
3
Add instant coffee, molasses, bread flour, rye flour, salt, walnuts and raisins to the bowl. Stir with a wooden spoon or dough hook attachment on low speed until just combined.
4
Turn out dough onto a lightly floured surface and knead 10 to 15 minutes (or knead with dough hook attachment on medium speed 5 minutes), adding up to 1/2 cup additional bread flour if necessary to develop a smooth, elastic and slightly sticky dough.
5
Shape dough into a 9-by-5-inch oval and place on a parchment paper-lined baking sheet. Cover with a tea towel. Turn off oven and place baking sheet on center rack. Let rise until doubled, about 30 minutes.
6
Remove bread from oven and heat oven to 375u00b0F. Whisk together egg white and water and brush loaf with egg wash. Use a serrated knife to cut three 1/4-inch-deep slits in the top of the loaf.
7
Bake bread 35 to 40 minutes until deep brown and an instant-read thermometer registers 200u00b0F in the center of the loaf. Transfer to a cooling rack to cool completely.
8
Adapted from Southern Living Magazine.

798

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1-3/4 cup Warm Water (about 100 To 110u00b0F), 2 Tablespoons Granulated Sugar, 2-1/4 teaspoons Active Dry Yeast, 2 Tablespoons Instant Coffee Or Espresso Powder, and more.

Yes, Raisin-Walnut 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.

That's it — enjoy your meal!

Raisin-Walnut Pumpernickel Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions