European and American pumpernickel breads are different, with the former often comprised of all rye flour and cooked at a low temperature for 14+ hours, and the latter having a lot of refined flour and extra ingredients that deepen the color and flavor of the bread, rather than the color coming from a prolonged Maillard reaction.
This recipe is for a North American pumpernickel bread, baked in only 50 minutes and containing molasses, cocoa powder, brewed coffee, and bread flour for chew and lift. It also has rye flour, whole wheat flour, and corn flour, as well as raisins, which are optional but I think add a bright sweetness to the deliciously bitter flavors of coffee and cocoa.
Recently, my sister brought me a loaf of pumpernickel raisin bread from a bakery in NYC. That loaf didn’t have enough rye flavor in my opinion, and I missed the sourdough tang. I set out to improve the experience and the recipe here has the complex flavors I wanted, and retains chewiness of crumb and dough manageability despite having a fair amount of low-gluten rye and corn flours.
Food For Poems: Pumpernickel Rye Bread With Raisins
I used a reader recipe in the forum as a launch point for developing this recipe, shifting around the ingredient ratios and adding a few additional things to the mix, such as coffee and a corn flour scald, which I found in other recipes. You could try 1-2 tsp instant coffee and water instead of fresh-brewed coffee if you prefer. You can also use any home-milled corn variety or even store-bought cornmeal.
Here is a pumpernickel raisin bread with bold flavors that balance out in the final product. Cocoa, coffee, molasses, rye, corn, wheat, and raisins meld together during a slow sourdough fermentation, and the result is chewy and intoxicating. This is not quite a dessert bread, but certainly with a layer of melted butter or made into French toast, it'll be a decadent treat.
Use the brown sugar if you want the bread to edge farther into dessert or breakfast pastry territory. The sweetness makes the cocoa powder read more chocolatey.
Pumpernickel Raisin Bread High Res Stock Photo
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.Dark rye flour is usually a grind of rye berries that includes the entire berry (bran, germ, and endosperm) but often has some of the bran sifted out. There is no industry standard so it is likely to vary brand to brand.
Pumpernickel flour is again a ground from the entire rye berry but nothing is sifted out. It can sometimes be labeled ‘whole rye flour.’ It has a coarser grind than rye flour.
This is not especially difficult recipe, however there are a number of ingredients and pumpernickel flour is a bit different to work with which can be intimidating to beginner bread bakers.
Sourdough Pumpernickel Bread [dark Rye Sourdough Recipe]
Brown sugar adds a depth of sweetness and flavor that isn’t overpowering but is again darker than white sugar to color the dough.
Espresso powder again adds color and a hint of bitterness that is lovely but no one eating it is going to actually note a coffee flavor. Skip it you don’t have it.
The original recipe includes a pre-ferment and more and the day I first wanted to make this I was in a bit more of a rush and so I share the quicker version with you.
Spiced Raisin Loaf
This is not loaded with chocolate chips but there is just enough of a mix of chocolate and raisins to make it feel quite indulgent.
Don’t put these slices in your toaster if you’ve added the chocolate chips. The melted chocolate is likely to make a huge mess inside there.
Instead place slices on a parchment lined baking sheet and broil a few minutes on each side. Likely about 5 minutes, but check for your preferred level of darkness.
Raisin Pumpernickel Bread
Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.June 1st, 2023 by Ari | Posted in: easy raisin bread, Easy Recipes, make pumpernickel, pumpernickel raisin, pumpernickel raisin bread near me, raisin bread, special bake, special bake goods, special bread near me, special break bread
Pumpernickel Raisin bread may not be prototypical Michigan baking, but it sure is good. For those in the know, Pumpernickel Raisin’s reappearance—even for two brief days—is cause for serious celebration. One of my own favorite Bakehouse breads, it’s a little-known-in-the-Midwest specialty that long ago won over hearts and minds in New York City. Rye—and pumpernickel—were staples of Lower East Side Jewish eating back when folks of the chicken soup-making generation were arriving en masse. (In 1893, when Vivekananda spoke in Chicago, Jewish immigration to the U.S. was starting to really pick up. My great-grandparents arrived in the city about ten years later. It peaked in the years following WWI as Federal restrictions tightened.)
The story of pumpernickel raisin? Orwashers, the famous Manhattan bakery, says it was started at the end of WWII, but I’ve found a few references to pumpernickel raisin bread being sold at Ratner’s dairy restaurant on Delancey Street on the Lower East Side as early as 1905. In part, I have this great bread on my mind because there were folks from Orwashers who attended the ZingTrain workshop I did in Manhattan last month. The story is that Louis Orwasher invented pumpernickel raisin in 1945 after serving in the U.S. Army as a baker!
Easy Carrot Raisin Bread Recipe — The Mom 100
I also found a funny service story about a Jewish New York waiter who once worked at the Stage Deli, which, for some reason, refused to offer pumpernickel raisin bread. When customers would request it, the service-focused server would slide into the kitchen and personally press raisins into slices of pumpernickel bread for them! That’s what we here in the ZCoB would call an “extra mile.” (See
The Bakehouse’s Pumpernickel Raisin is particularly good spread with the terrific handmade Cream Cheese from the Creamery. It’s very good with the Creamery’s Mini Brie or Manchester as well. Try some with the Koeze Peanut Butter we get from Grand Rapids or the Georgia Grinders Almond Butter. The Pumpernickel Raisin is terrific toasted and spread simply with good butter. Personally, I like it just ripped from the loaf and eaten as is! Stop by the Bakeshop or Deli to buy a few loaves. Or have some shipped to your in-laws in South Carolina!
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