Capital Grille Pumpernickel Raisin Bread Recipe PDF: Copycat Restaurant-Style Loaf

Few restaurant breads rival the deep, molasses-kissed richness of this signature loaf. I’ve spent years perfecting a home version that captures the same dense, moist texture and sweet-tart raisin bursts.

The secret lies in the balance of dark rye flour, molasses, and a touch of coffee for depth. Raisins plump during the long, slow rise, while a final steam bath ensures a glossy, crackly crust.

Each slice delivers the restaurant-style experience you crave—chewy, hearty, and studded with juicy fruit. The aroma alone will transport you to the Capital Grille’s bread basket.

This copycat method stays true to tradition without requiring commercial equipment. The proof is in the first bite.

Ingredients for Capital Grille Pumpernickel Raisin Bread Recipe Pdf

Rich, dense, and studded with sweet raisins—this is bread worth the effort.

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The rye flour is non-negotiable for that deep, earthy base. Bob’s Red Mill makes a great dark rye you can find at most supermarkets. Molasses adds the signature richness—Grandma’s or Brunswick are solid brands. For the coffee, use something bold like French roast, but any strong brew works (just let it cool first). The raisins should be plump—soak them in warm water for 10 minutes before adding.

No molasses? Dark corn syrup gets you close, but the flavor won’t be as deep. Out of rye flour? Whole wheat in a pinch, though the texture will be lighter. Want more spice? Add extra caraway seeds—they’re classic in pumpernickel. The cocoa powder is mostly for color, so don’t stress if you skip it. Fresh yeast works too if you’ve got it (use half the amount).

Dough rises best in a warm, draft-free spot—my oven with the light on works great. Store the baked loaf wrapped in foil at room temp for 2-3 days, or slice and freeze for up to 1 month. Toasting revives day-old slices beautifully (trust me on this).

Step-by-Step Instructions for Pumpernickel Raisin Bread

This method recreates the signature restaurant loaf with its characteristic dark color and rich flavor.

Step 1: Proof the Yeast and Prepare the Raisins

In a small bowl, combine the 2.25 tsp Active Dry Yeast with 0.75 cup Warm Water and 2 tbsp Brown Sugar. Stir gently and let sit for 5-7 minutes until the mixture becomes foamy and fragrant. This confirms your yeast is active and ready to work its magic.

Meanwhile, place the 0.75 cup Raisins in another bowl and cover with 0.5 cup Strong Brewed Coffee that has cooled to room temperature. This plumps the raisins and infuses them with coffee depth. Set both bowls aside until ready to use.

Step 2: Mix and Knead the Dough

In a stand mixer fitted with the dough hook, combine the 2 cups Dark Rye Flour, 1 cup Bread Flour, 1 tsp Salt, 1 tbsp Cocoa Powder, and 1 tsp Caraway Seeds. The cocoa powder deepens the bread’s characteristic dark hue, while the caraway seeds add that distinctive pumpernickel aroma.

Add the proofed yeast mixture, 0.25 cup Molasses, drained raisins (reserve the coffee), and 2 tbsp Unsalted Butter melted and cooled. Mix on low speed until combined, then increase to medium and knead for 8-10 minutes until the dough is smooth and elastic. It will be slightly sticky—that’s normal for rye dough.

Step 3: First Rise Until Doubled

Lightly grease a large bowl with 1 tbsp Vegetable Oil and transfer the dough to it, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. I like to turn my oven on to its lowest setting for 2 minutes, then turn it off and place the bowl inside for a consistent environment.

The dough is ready when it springs back slowly when pressed lightly with a finger, leaving a slight indentation. This first rise develops the flavor and texture that makes restaurant-style bread so memorable.

Step 4: Shape, Second Rise, and Bake

Punch down the dough to release air, then shape it into a round loaf and place it seam-side down on a parchment-lined baking sheet. Cover again and let rise for 45-60 minutes until nearly doubled. The dough should look puffy and feel soft to the touch.

Preheat your oven to 375°F. Before baking, use a sharp knife to make a shallow X on the top of the loaf. Bake for 35-40 minutes until the bread sounds hollow when tapped on the bottom and the internal temperature reaches 190-200°F. The crust should be dark and slightly crisp.

Step 5: Cool Completely Before Slicing

Transfer the bread to a wire rack and let it cool for at least 1 hour. I know it’s tempting to slice into that warm loaf, but cooling allows the crumb structure to set properly. The bread will continue to cook internally as it cools, ensuring the perfect texture.

Once completely cool, slice with a serrated knife for clean cuts. The interior should be dense yet tender, studded with plump raisins throughout, with that signature deep brown color and rich, slightly sweet flavor that makes this Capital Grille copycat so special.

Creative Variations of capital grille pumpernickel raisin bread recipe pdf

Caraway-Free Version

If you’re not a fan of caraway’s bold flavor, simply omit the 1 tsp Caraway Seeds. The molasses and coffee still deliver that deep, complex taste. I often make this version for friends who find caraway too strong. 💡

Chocolate Swirl

For a dessert twist, mix ¼ cup melted dark chocolate into the dough before the first rise. The bittersweet notes pair beautifully with the raisins. Use high-quality chocolate like Ghirardelli for best results.

Savory Onion Addition

Sauté ½ cup finely chopped onions in butter until caramelized, then cool completely. Fold into the dough with the raisins. This adds a sweet-savory depth that elevates the bread to new levels.

Whole Grain Boost

Replace ½ cup Dark Rye Flour with ½ cup whole grain rye flour for extra texture. The nuttier flavor and heartier texture make this my go-to for sandwiches. I source my whole grain rye from local specialty shops.

Spiced Holiday Loaf

Add ½ tsp cinnamon and ¼ tsp nutmeg to the dry ingredients for a festive twist. Perfect for holiday meals, this version fills your kitchen with warm, inviting spices. 🌟

Seeded Topping

Before baking, brush the loaf with water and sprinkle with 1 tbsp rolled oats and 1 tsp sesame seeds. This adds a delightful crunch and visual appeal to the finished bread.

Frequently Asked Questions