Pumpernickel is a dense, dark rye bread with a traditional Germanic heritage, and this loaf is loaded with plump California raisins. There are more raisins in it than any other single ingredient. While it’s common to find pumpernickel bread in ethnic bakeries and delicatessens on in the eastern United States, it’s much harder to find here on the West Coast.
Our raisin pumpernickel recipe was brought to us by Henry Freid, the former head baker at the Claremont Diner in Montclair, NJ. Henry came to work with us for several years in the 1980s and 1990s after he had retired from the Claremont and moved to California to be with family. Henry was the real thing, and this pumpernickel is the real thing.
Raisin pumpernickel pairs very well with cold cuts, soft ripened cheeses, soups and salads.
If you’re not a fan of raisins, pick up a loaf of our regular Pumpernickel for the same dense, dark bread without the dried fruit.
Each 20-ounce loaf is made with plump California raisins, high-protein unbleached wheat flour, water, rye flour, pumpernickel flour, whole caraway seed, caramel color, malt powder, yeast, salt, ground caraway.
Vegan. Dairy-Free, Fat Free, Saturated Fat Free, Trans-Fat Free, Cholesterol Free, No Added Sugar.
Finished weights are approximate. All of our products are hand-cut and hand-formed, so we ask that you excuse any irregularities or inconsistencies in your unique loaf.