| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 178 | 3.6g | 0.6g | 34g |
| sugars | fibre | protein | salt |
| 3g | 5g | 5g | 0.4g |
About Gluten-Free Pumpernickel
We’re delighted to showcase the unique taste and texture of our Gluten-Free Pumpernickel. This bread boasts a deep and distinctive flavor, largely credited to key ingredients such as Unsweetened Cocoa Powder and Dark Molasses. The aroma filling your kitchen as this bread cooks and its signature color are sure to stir your senses, making your baking experience as gratifying as the tasting. Delivering all this wonderfulness without the gluten, this hearty bread showcases how gluten-free options can be exciting, inclusive, and delectable beyond imagination.
Unraveling the Pumpernickel Mystique
Historically associated with German cuisine, Pumpernickel bread carries a certain mystique for its often misunderstood dark color and dense texture. Traditional Pumpernickel Bread is actually steamed for a long period, resulting in its typical color and texture. These are also the features that our Gluten-Free Pumpernickel replicates, albeit through a different method. Addition of Unsweetened Cocoa Powder lends the unique hue, whereas the combo of various gluten-free ingredients achieves the desirable texture. The unique secret behind its flavor is Dark Molasses, which brings in the classic Pumpernickel taste and some bonus nutrients.
Perfect Pairings
The robust flavors of Gluten-Free Pumpernickel make it an excellent companion to strong and tangy companions – be it deli meats, smoked foods, or mature cheeses. In fact, open-faced sandwiches like the Scandinavian favorite Smørrebrød are an ideal platform to let this bread sing. Additionally, it effortlessly fits into a cozy soup night, being the perfect counterpoint to sweeter soups such as creamy butternut squash soup or beet and orange soup.
If you’ve been avoiding the traditional Reuben sandwich due to gluten, rejoice! Our Gluten-Free Pumpernickel makes it possible to relish this delicacy. Imagine layers of Corned Beef, Swiss Cheese, Sauerkraut, and Russian Dressing stacked together between slices of our pumpernickel. The indulgence is real!
With this essential recipe in your repertoire, you can now enjoy the beloved pumpernickel experience without any gluten worries. Gather the ingredients and bake some love, for a soul-satisfying bread like no other awaits you.
What You’ll Need
- 2 cups Gluten-Free All Purpose Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 1 cup of Warm Water
- 1 packet (about 2 1/4 teaspoons) Active Dry Yeast
- 2 teaspoons Sugar
- 1/2 cup Dark Molasses
- 2 tablespoons Vegetable Oil
- 1 teaspoon Salt
- 2 teaspoons Caraway Seeds
- 2 tablespoons Cider Vinegar
- 2 tablespoons Cornstarch
- 1 tablespoon Ground Flaxseeds
Method
Step One
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes or until it becomes frothy.
Step Two
In a large bowl, mix together the gluten-free all purpose flour, unsweetened cocoa powder, salt, caraway seeds, and ground flaxseeds.
Step Three
In another bowl, whisk together the dark molasses, vegetable oil, and cider vinegar. Gradually add this mixture to the dry ingredients and mix until well combined.
Step Four
Pour the yeast mixture into the dough and mix until all the ingredients are well incorporated. The dough should be slightly sticky.
Step Five
Sprinkle some flour on a clean surface and knead the dough for about 5 minutes, adding more flour if necessary to prevent sticking.
Step Six
Place the dough in a greased bowl, cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size.
Step Seven
Preheat your oven to 375 degrees Fahrenheit. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
Step Eight
Mix the cornstarch with a little water to create a paste, and brush this over the top of the loaf to give it a glossy finish.
Step Nine
Bake in the preheated oven for about 35-40 minutes, or until the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing and serving.
