Pumpernickel Bread - Gluten Free

You know that a loaf of bread is good when it has cocoa powder, molasses, and caraway seeds.  What makes it even better is that it is gluten free!
While traditional German-style pumpernickel is very dense and resemble more a brick  than a loaf, this recipe is in the North America-style, which tends to be much lighter in texture and also contains all those yummy ingredients just mentioned.  It is absolutely divine just out of the oven!

Gluten Free Pumpernickel Bread

Prep Time: 1 hour, 10 minutes

Cook Time: 1 hour

Yield: one loaf

Ingredients

• YEAST MIXTURE

• 1/4 cup warm water (105 - 115 F)

• 1 package dry yeat

• 1 teaspoon Sucanat

• [Wholesome Sweeteners - Organic Sucanat, 2 lb crystals

• WET INGREDIENTS

• 1 whole egg

• 1 egg white (use the yolk for an egg wash)

• 2 Tablespoons olive oil

• 2 Tablespoons apple cider vinegar

• 2 Tablespoons blackstrap molasses

• 1/2 cup warm water (105 - 115 F)

• DRY INGREDIENTS

• 3/4 cups sorghum flour

• 1 teaspoon Sucanat

• 1/4 cup arrow root flour

• 1/4 cup tapioca flour

• 1/3 cup buckwheat flour

• 2 Tablespoons cocoa powder (unsweetened)

• [Navitas Naturals Organic Raw Cacao Powder, 8 Ounce Pouch]

• 2 teaspoons xanthan gum

• [Bob's Red Mill Gum Xanthan, 8-Ounce]

• 1/2 teaspoon salt

• 2 - 3 teaspoons caraway seeds

• Coarse sea salt for sprinkling on the loaf

Instructions

1. Place dry yeast in a small bowl with warm water and Sucanat. Allow yeast to activate for about 10 minutes.

2. Place wet ingredients in a large bowl and mix well.

3. In a medium bowl, mix all the dry ingredients together.

4. Now combine dry ingredients into the wet, and add in the activated yeast mixture.

5. Stir the whole thing with a wooden spoon for about 3 - 4 minutes.

6. Line a baking sheet with parchment.

7. Shape the dough into a loaf and place it onto the prepared baking sheet.

8. Cover loaf with another piece of parchment paper and put in a warm place to proof for an hour.

9. After dough has proofed, pre-heat oven to 375F.

10. Lightly brush top of loaf with the egg yolk and sprinkle on some coarse sea salt.

11. Place in the middle of oven and bake for about 60 minutes. (Cover the loaf loosely with a piece of parchment after 20 minutes so that the top doesn't get too brown.)

12. Bread is ready when the internal temperature reaches 185F.

Keep leftover bread in the fridge and toast before serving.

This recipe was developed by my good friend and colleague, Lizette Marx, a nutritionist and chef and c0-founder of an organic, and gluten free catering service, Kitchen Treasures.
And co-author of Flavors of Health Cookbook