Pumpernickel recipe

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Recipe for Kenwood by Claire Turnbull

This delicious dense bread loaf is bread at its nutritional best! Packed with the goodness of real whole grains it’s full of fibre and B vitamins, which are essential for energy. Enjoy thin slices of this loaf with cream cheese and salmon, avocado, cottage cheese, peanut butter or whatever your favourite bread topping is.

The flours used in this bread recipe have been made using the Grain Mill Attachment for the Kenwood Chef / Cooking Chef.


  • 1 cup (250ml) warm water
  • 2 teaspoons (1 sachet/7g) dried yeast
  • 1½ tablespoons treacle or molasses
  • ½ cup rye grain (makes 1 cup rye flour)
  • ½ cup wheat grain (make 1 cup wheat flour)
  • ¼ cup corn kernels (makes ½ cup of cornmeal)
  • 2 tbsp cocoa powder
  • 1 teaspoon dried instant coffee
  • 1 tsp caraway seeds (optional)
  • ½ tsp salt
  • Extra cornmeal and caraway seeds to sprinkle


  1. The first step is to make the flour using the Kenwood Grain Mill attachment. Attach the Grain Mill attachment to your Kenwood Chef / Cooking Chef, set the dial on the Grain Mill to number 2 and have a bowl positioned to catch the flour you make. 
  2. Start by putting the rye grains into the top of the Grain Mill and then turn the speed to high. When all the grains have gone through the mill, place the coarse flour back into the top of the Grain Mill and turn the dial on the Grain Mill to the finest setting. Turn the speed to high again and collect the rye flour. 
  3. Measure out 1 cup of flour (keep any extra to one side in case you need it later) and place this into the bowl of the Kenwood chef / cooking chef.
  4.  Repeat step 1 with the wheat grain and measure out 1 cup of flour, add to the rye flour.
  5. Repeat step 2 with the corn kernels. As these are very hard, you might find that initially you need to set the Grain Mill dial to 2½ and then run it through the mill as with the other grains on the finest setting after that. Measure out ½ cup of the milled corn and add to the other flours.
  6. Next, in a cup, add the treacle and yeast to the warm water and leave aside for 5 minutes until it becomes foamy. 
  7. In the meantime add the cocoa powder, caraway seeds and salt to the flours in the bowl.
  8. When the yeast mixture is ready, add to the dry ingredients in the bowl and attach the dough hook to the chef / cooking chef. Turn to a medium speed and allow all the ingredients to combine and then turn the speed to high and let the dough hook knead the dough for 10 minutes. 
  9. If the dough doesn’t come together as a ball, you may need to add a tablespoon or two more of your ground flour to the bowl.
  10. When the dough has been kneaded, remove the bowl from the machine and cover in cling film. Leave in a warm place for 1 hour to allow it to prove and rise slightly. Do not worry that this loaf doesn’t ‘double in size’ like normal bread does. The dough is very dense and is meant to be heavy.
  11. After 1 hour, remove the dough from the bowl and turn onto a surface with a little of your homemade flour. Shape it into a round loaf (or whatever shape you like!), place onto a baking tray lined with baking paper and sprinkle with a little of your corn meal (flour). Cover and leave aside for another hour in a warm place.
  12. After an hour, bake in a pre-heated oven set at 200°C for 5 minutes, then reduce the temperature to 180°C and cook for a further 20 minutes.
  13. Remove from the oven, allow to cool and then…. Enjoy!

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