Capital Grille Pumpernickel Raisin Bread Recipe: Bakery-Style Loaf With Molasses Depth

This bread delivers the deep, complex flavors of a professional bakery loaf right in your kitchen. The combination of molasses, cocoa, and coffee creates that signature pumpernickel richness that pairs perfectly with the sweetness of plump raisins.

What sets this recipe apart is the careful balance of dark and light ingredients. The molasses provides that characteristic deep brown color and robust flavor, while the raisins add bursts of natural sweetness throughout each tender slice.

I’ve perfected the hydration and proofing times to ensure a loaf with just the right crumb structure. The result is bread that’s dense yet soft, with a slightly chewy texture that holds up beautifully for sandwiches or toast.

This version stays fresh for days and toasts to perfection. The aroma alone will have everyone gathering in the kitchen.

Ingredients for Capital Grille Pumpernickel Raisin Bread

Professional bakery quality starts with these carefully balanced ingredients for depth and texture.

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The flours and cocoa create the foundation. King Arthur bread flour is ideal for its high protein content, ensuring a chewy crumb. Hershey’s Special Dark cocoa enhances the deep brown hue without overpowering. Molasses should be unsulphured—Brer Rabbit or Grandma’s are reliable brands. For the raisins, Sun-Maid holds up well, but any plump variety works (soak them first to prevent dryness in the loaf).

No bread flour? All-purpose flour plus 1 tbsp vital wheat gluten per cup mimics the protein content. Swap molasses for equal parts dark corn syrup if needed, though the flavor will be milder. Dutch-process cocoa is non-negotiable—its alkalized nature balances acidity. For a lighter version, reduce whole wheat flour to half a cup and add more bread flour.

This loaf stays fresh wrapped in plastic at room temperature for 4-5 days. Toast slices to revive texture. Freeze for up to 3 months in a zip-top bag. Slice before freezing for easy single-serving portions (worth the extra minute).

Step-by-Step Instructions for Capital Grille Pumpernickel Raisin Bread

This professional method ensures a dense, moist loaf with rich molasses and raisin depth every time.

Step 1: Activate Yeast and Prepare Liquid Ingredients

Proof the 2.25 tsp Active Dry Yeast in 1 cup Whole Milk warmed to 110°F with the 1 tbsp Instant Coffee Granules dissolved in 2 tbsp of that warm milk. Let stand for 5-7 minutes until frothy—this confirms yeast viability for proper rise.

In a separate bowl, whisk the 0.5 cup Molasses, 0.25 cup Dark Brown Sugar, 1 whole Large Egg, and 2 tbsp Unsalted Butter until fully emulsified. The mixture should appear glossy and uniform, ensuring even distribution throughout the dough.

Step 2: Combine Dry Ingredients and Form Dough

In a stand mixer with dough hook, combine the 4 cups Bread Flour, 1 cup Whole Wheat Flour, 0.25 cup Unsweetened Cocoa Powder, and 2 tsp Salt. Mix on low for 30 seconds to aerate and blend the dry components evenly.

With the mixer running on low, gradually add the yeast-milk mixture and molasses mixture. Increase speed to medium and knead for 6-8 minutes until the dough pulls away from bowl sides and develops a smooth, elastic texture. The dough should feel slightly tacky but not sticky.

Drain the 1.5 cups Raisins (pre-soaked in warm water) and fold into the dough during the final 2 minutes of kneading. This ensures even distribution without overworking the gluten.

Step 3: First Rise and Shape

Lightly grease a large bowl with the 1 tbsp Vegetable Oil, place the dough inside, and turn to coat. Cover with a damp towel and let rise in a warm, draft-free area for 1.5-2 hours or until doubled in volume.

Punch down the risen dough to deflate, then turn onto a lightly floured surface. Shape into a tight round loaf, tucking edges under to create surface tension. This tension is critical for even oven spring during baking.

Step 4: Final Proof and Bake

Dust a baking sheet with the 2 tbsp Cornmeal to prevent sticking and add texture. Place the shaped loaf on top, cover loosely, and let proof for 45-60 minutes until it springs back slowly when pressed gently with a finger.

Preheat oven to 375°F. Bake the loaf for 35-40 minutes until the internal temperature reaches 190-200°F and the crust is deep brown with a hollow sound when tapped. The cornmeal creates a rustic, professional bakery-style bottom crust.

Cool completely on a wire rack before slicing—this allows the crumb structure to set and prevents a gummy texture.

Dietary Considerations for These Flavors

Vegetarian Friendly

This bread is naturally vegetarian, containing no meat, fish, or animal byproducts beyond dairy and eggs. The whole milk and butter provide richness, while the egg adds structure. It’s perfect for vegetarians looking for a hearty, flavorful loaf. 🌱

Vegan Adaptations

To make this vegan, swap the whole milk for unsweetened almond milk and the butter for vegan butter or coconut oil. Replace the egg with 1 tbsp flaxseed meal mixed with 3 tbsp water. The texture will be slightly denser but still delicious.

Gluten-Free Options

For a gluten-free version, replace the bread flour and whole wheat flour with a 1:1 gluten-free bread flour blend. Add 1 tsp xanthan gum to improve texture. The loaf will be denser but still packed with molasses and raisin flavor.

Nut-Free Assurance

This recipe is naturally nut-free, making it safe for those with nut allergies. Just ensure your cocoa powder and raisins are processed in a nut-free facility to avoid cross-contamination. Always check labels for hidden allergens.

Lower Sugar Version

To reduce sugar, cut the dark brown sugar in half and replace the molasses with ¼ cup blackstrap molasses, which has a stronger flavor. The raisins add natural sweetness, so you won’t miss the extra sugar. 💡

Dairy-Free Swaps

For dairy-free, use coconut milk or oat milk instead of whole milk, and swap the butter for coconut oil or vegan butter. The loaf will still be rich and moist, with a slightly different but equally delicious flavor profile.

Frequently Asked Questions