Raisin Pumpernickel Bread Recette

Indulge in the deep, complex flavors of homemade Raisin Pumpernickel Bread! This recipe delivers three delicious loaves with a satisfyingly chewy texture and bursts of sweet raisins. Perfect for breakfast, brunch, or a special occasion.

Préparation 60 min

Cuisson 525 min

Calories 1253.5 kcal

Protéines 61g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Raisin Pumpernickel Bread

Water
1/2 cup molasses
Active Dry Yeast
Instant Coffee Granules
1 1/2 teaspoons salt
Medium Rye Flour
Unsweetened Cocoa Powder
Whole Wheat Flour
3 cups bread flour, plus more for dusting
2 tablespoons vegetable oil
1 1/2 cups raisins
3-4 tablespoons cornmeal
1 egg white

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Comment préparer Raisin Pumpernickel Bread

In a large mixing bowl, combine lukewarm water and molasses.
Sprinkle in yeast and stir until dissolved. Let stand for 10 minutes, or until slightly foamy.
Stir in instant coffee, salt, and rye flour.
Add cocoa powder and mix well.
Add whole-wheat flour and 1 cup of bread flour. Mix until a sticky dough forms.
Turn the dough onto a lightly floured surface and let rest for 5-10 minutes.
Sprinkle additional flour over the dough and begin to knead for 8-10 minutes, adding more flour as needed until you have a smooth, elastic dough.
Grease a large bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 3-4 hours, or until doubled in size.
Lightly flour your work surface. Turn the dough out and flatten it into a large rectangle. Sprinkle with raisins.
Roll up the dough tightly and pinch the seam to seal. Place the dough seam-side down in a lightly greased bowl, cover, and let rise for another hour, or until doubled.
Preheat oven to 400°F (200°C).
Sprinkle a baking sheet with 3-4 tablespoons of cornmeal.
Gently turn the dough out onto the prepared baking sheet. Cut into 3 equal pieces and shape each into a small round loaf.
Place loaves on the baking sheet, leaving space between them. Cover loosely and let rise for another 30 minutes.
In a small bowl, whisk together egg white and 1 tablespoon of cold water.
Brush the tops of the loaves with the egg white mixture.
Bake for 35-45 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
Let the loaves cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

99 g

Sugar

244g

Fat

10g

Carbs

87g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides European American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Cuisine Preparation North American Healthy Breads American Low Fat Dietary Low Cholesterol Low Saturated Fat Healthy 2 Northeastern United States Yeast Low In Something Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Raisin Pumpernickel Bread ?

Raisin Pumpernickel Bread prend environ 585 minutes du début à la fin — environ 60 minutes de préparation et 525 minutes de cuisson.

Combien de calories contient Raisin Pumpernickel Bread ?

Raisin Pumpernickel Bread contient environ 1253.5 calories par portion, avec environ 61 g de protéines, 87 g de glucides et 20 g de lipides.

De quels ingrédients ai-je besoin pour Raisin Pumpernickel Bread ?

Les principaux ingrédients de Raisin Pumpernickel Bread sont Water, Molasses, Active Dry Yeast, Instant Coffee Granules, Salt, Medium Rye Flour. Consultez la liste complète avec les quantités ci-dessus.