Raisin Pumpernickel


Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA



Posted July 2, 2012 by Gary

  • Ready Time :
    0 min




    • 12 hours prior to final mixing, take sourdough seed and mix with sponge ingredients until a cohesive dough is formed. Let rise, covered, for 12 hours at 75°F.
    • Also, 12 hours in advance, macerate raisins in enough water*, just until covered. Drain well prior to mixing (ideal macerated weight is reflected in the formula).

    Final Dough

    • Mix pumpernickel, salt, yeast, raisin paste and water on low for 2 minutes.
    • Break the mature sour into small pieces and mix on low for 15 minutes more (desired dough temperature is 75°F).
    • Add drained raisins and mix to disperse evenly.
    • Remove dough from mixer and place in a covered container to bulk ferment for 45 minutes.

    Shaping and Proofing

    • After fermenting for 45 minutes, divide with thoroughly wet hands, smooth into a round shape and coat with a medium grind pumpernickel rye, sunflower seeds or cornmeal and press evenly into a small loaf pan.
    • Proof for 1 hour, even though it is a dense bread there will be noticeable expansion.


    • Bake at 400°F for 15 minutes, lower the oven to 350°F and bake for approximately 45 minutes.
    • After the first 45 minutes, remove bread from the pans in order to firm up the side walls and finish the bake on sheet pans.
    • Cool on rack. Traditional pumpernickel has a seven day shelf life, it is best after at least 12 hours.

    *To add character, consider accenting with a dash of P.X. Sherry, balsamic vinegar or caraway liqueur.

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