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raisin walnut pumpernickel bread

Raisin-Walnut Pumpernickel Bread

  • Author: Adapted from Southern Living Magazine
  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 25 mins
  • Yield: 1 large loaf 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: German


  • 1 3/4 cups warm water (100 to 110 degrees F)
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 tablespoons instant coffee or espresso powder
  • 1/4 cup molasses
  • 4 1/2 cups bread flour, divided
  • 1 cup dark rye flour
  • 2 teaspoons salt
  • 1 cup toasted chopped walnuts
  • 3/4 cup raisins
  • 1 egg white
  • 3 tablespoons water


  1. Heat oven to 200 degrees F.
  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, 4 cups 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, adding remaining bread flour if necessary to develop a smooth, elastic and slightly sticky dough OR knead with dough hook attachment on medium speed 5 minutes, adding remaining 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 375 degrees F. Whisk together egg white and water; 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 200 degrees F in the center of the loaf. Transfer to a cooling rack to cool completely.