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Pumpernickel Bread by Allinson's

On trend

4 Reviews

  • Vegetarian
  • Vegan

About the bake

Pumpernickel is a heavy, slightly sweet rye bread. We've used a combination of rye flour and Allinson's wholemeal bread flour to give it a good loft. Enjoy a slice of this with some butter. This bread recipe is vegan so perfect to make if you need to exclude dairy.

130Total Time
30Prep Time
1Bake Time
15Serves
Easy

Method

  1. Step 1:

    Start by mixing together the wholemeal bread flour, rye flour, cornmeal, salt, yeast, cocoa and light muscovado sugar in a large bowl.

  2. Step 2:

    In the centre of the mixture, add the milk, oil and molasses sugar. As you mix this together, you'll need to use your hands at the point where the mixture starts to form a dough.

  3. Step 3:

    Knead for 10-15 minutes until the dough is smooth and stretchy.

  4. Step 4:

    Lightly oil a large bowl and place your dough in it. The oil will prevent the dough from sticking to the sides as it rises. Leave for 30 minutes. 

  5. Step 5:

    Knock back the dough (knead it again punching the air out), and then shape the dough into an oval large bun shape. Place this on a baking tray and cover with a damp teatowel. Allow to prove for about an hour.

    During this time, preheat your oven to 190ºc/180ºc fan.

  6. Step 6:

    Bake for 25 to 30 minutes, covering top with aluminum foil last 10 minutes to prevent it from going too brown. 

Ingredients

  • For the Dough

    • 470ml Warm milk (or nut milk if vegan)
    • 400g Allinson's very strong wholemeal bread flour
    • 150g Rye flour
    • 60g Billington's molasses sugar
    • 60g Cornmeal
    • 40g Billington's light muscovado sugar
    • 30ml Vegetable oil
    • 1 tsp Salt
    • Sachet Allinson's easy bake yeast or time saver yeast
    • 60g Unsweetened cocoa powder

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