Cinnamon and Raisin Pumpernickel
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This pumpernickel recipe has become a weeknight favorite at my house because it comes together in just over an hour. The combination of dark rye and whole wheat creates that authentic pumpernickel flavor, while cinnamon and raisins add warmth and natural sweetness. I love that whole wheat flour is packed with fiber, which keeps me satisfied longer. The beauty of this bread is how straightforward it is to make, even for bakers new to yeast breads. The molasses and cocoa give it that deep, slightly sweet character that makes your kitchen smell absolutely wonderful, and the caraway seeds add that classic touch that makes it unmistakably pumpernickel.
Ella x
Ingredients
- 300 gdark rye flour
- 200 gwhole wheat flour
- 350 mlwarm water
- 7 ginstant yeast
- 60 mlmolasses
- 15 gcocoa powder(unsweetened)
- 8 gsalt
- 12 gground cinnamon
- 150 graisins(soaked in warm water)
- 10 gcaraway seeds(optional)
- 30 mlolive oil
- 15 mlhoney(for glazing)
Detail level
Instructions
- 1
Combine warm water with instant yeast and let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: Water temperature should be around 40-45°C for optimal yeast activation.
- 2
In a large bowl, whisk together dark rye flour, whole wheat flour, cocoa powder, cinnamon, salt, and caraway seeds if using.
Tip: Sifting the dry ingredients helps distribute the cinnamon and cocoa evenly throughout the bread.
- 3
Pour the yeast mixture and molasses into the dry ingredients, then add olive oil. Mix until a shaggy dough forms, about 3-4 minutes.
Tip: The dough will be stickier than regular bread dough due to the rye flour content.
- 4
Knead the dough on a floured surface for 8 minutes until it becomes smooth and elastic, then incorporate the drained raisins, folding them in gently.
Tip: Drain the soaked raisins thoroughly to prevent excess moisture in the dough.
- 5
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm location for 90 minutes until doubled in size.
Tip: A warm oven with the light on creates an ideal rising environment.
- 6
Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking tray.
Tip: A tight, even shape helps the bread rise uniformly during baking.
- 7
Allow the shaped loaf to proof for 45 minutes under a damp cloth until it rises noticeably.
Tip: The dough should be puffy but still spring back slightly when poked with a fingertip.
- 8
Preheat oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch pattern, brush with honey glaze, and bake for 45 minutes until deeply golden and hollow-sounding when tapped.
Tip: Place a small pan of water in the oven during baking to create steam, which helps develop a crispy crust.
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