GLUTEN-FREE PUMPERNICKLE BREAD
Made with Gluten-Free products
There is non-fat dry milk powder in this recipe.
The original recipe was Gemma Stafford’s recipe called ‘Steakhouse-Style Pumpernickel Bread Recipe’; it was a ‘GLUTEN’ recipe. I converted it into a ‘GLUTEN-FREE’ recipe.
Peter was in raptures when he tasted this bread! I think he ate almost ¾ of the loaf!
He had it with my homemade cream cheese and tomato sprinkled with kosher salt and ground black pepper and a couple of fried eggs for breakfast. For lunch he had one sandwich made with pumpernickel bread, Boar’s Head whole grain mustard and Boar’s Head pastrami. Second sandwich, Boar’s Head corned beef, bit of mayonnaise, tomato, salt and pepper. Third sandwich of cream cheese and tomato with salt and pepper and couple of hours later for a snack, fourth sandwich of cream cheese with my orange marmalade!
Before you say, ‘good grief that is a lot of bread’ you should know that it was a small loaf about 2x8” round; so, some of the sandwiches were about 2x1” only.
It really was delicious bread! My favorite way to have it is lightly toasted with salted butter!
***The mock whole wheat flour is gluten-free but not-lactose free. However, the Carnation non-fat dry milk powder did not bother Peter’s stomach. I have not tried the mock whole wheat flour with any plant-based milk powders. If you do try, please let us all know how that worked out.
Measure and Prep:
Dry stuff:
Mock better batter blend – 355 g (option, store bought Better Batter Blend)
*Mock whole wheat flour – 282 g
Xanthan gum – 1 t
Gua gum – 1 t
Baking soda ¾ t
Hershey's unsweetened cocoa powder – 3 T
Taster's choice instant coffee granules – 1 T
SAF instant dry yeast – 6 t, I used decaffeinated
Brown sugar – 1 ½ T
*Kosher salt – 1 T (mix ¼ c of flour with salt and set aside)
Wet stuff:
Warm water – 340 g, at 110F (add 118 g to 236 g more warm water as needed, I needed about 200 g more water.)
Grandma’s brand unsulfured molasses –142 g
Ghee – 4 ½ t, option 2 T safflower or other light flavorless oil
Apple cider vinegar – 1 t
Tapioca flour for kneading and shaping – 1 to 2 T
Topping:
Warm water - 2 t
Gluten-free Rolled oats - 1T
Let's bake some mock pumpernickel bread:
Line one 9 x 5-inch loaf pan or one 8” round pan with parchment paper and set aside.
**Whisk the wet stuff together in in a large bowl (or stand mixer bowl), add yeast, whisk again cover and let rest for 10 to 15 minutes to foam.
**Whisk the dry stuff in a large bowl (or stand mixer bowl) remove ¼ c, mix with the salt and set aside to add later**Once the yeast mixture is ready add the dry stuff and mix with a dough whisk or wooden spoon until the dry stuff is damp, don’t forget to *add the flour/salt mix once the larger amount of flour is incorporated (dough hook of stand mixer on stir).
**If the dough feels dry add water, if the dough feels wet add flour, always by the teaspoon or tablespoon only. **Turn dough onto your kneading surface lightly dusted with tapioca flour and knead gently until you have a smooth ball, about 6 to 8 minutes - this can be done in the bowl you used - (turn the mixer to number 4 and let it run for 5 or so minutes until the dough forms into a ball and creeps up the dough hook).
**When dough is smooth and no longer sticky to the touch, gently shape the dough to fit your pan.
**Place the dough in the pan, then place the pan into a large produce bag and refrigerate for 4 hours to overnight, even up to a few days. Once ready to bake, remove the pan from the refrigerator, let it sit on the counter to warm to room temperature 1 to 2 hours.
**OR place the pan inside the produce bag and leave in a warm place to double for about 60 to 90 or more minutes depending on ambient temperature.**Brush the top of the loaf with warm water, cut a ¼" deep groove on the top and sprinkle with the oats, press lightly to help the oats to stick to the dough.
**Start the oven to preheat to 375F. **Place loaf on the middle shelf and bake for about 40 minutes. After 40 minutes, thump the bottom, you should hear a hollow sound, if not, bake for 10 minutes more and check.
**Remove the pan from the oven and let sit on a rack for 15 minutes, then remove the loaf from the pan and set on the rack, cover with a towel (I use hand towels in my kitchen, which are thicker than kitchen towels) and let cool completely before you even think of cutting into the loaf.
**Slice the loaf and place in a zip top bag and freeze or refrigerate. Zap about 8 seconds to warm depending on size of slice or toast lightly. Serve as you please.
*MOCK WHOLE WHEAT FLOUR (gluten free)
This recipe is from Serious Eats, I may have adjusted it. The following recipe makes enough for the pumpernickel bread recipe with a few grams left over.
Once I made the pumpernickel bread a couple of times, I made 5 times the ‘mock whole wheat flour’ and stored in an air tight container to use as needed.
I used Bob’s red mill brand for all the flours and Carnation brand for the dry milk.
Arrowroot – 60 g
Sorghum – 60 g
Tapioca - 62 g
White rice – 62 g
Brown rice – 28 g
Potato flour – 14 g
Gua gum – 2 g
Non-fat milk powder – 28 g (grind the milk powder fine before adding to the flour)
Mix all thoroughly before adding to the better batter blend, and mix again so both sets of flour is thoroughly before adding the rest of the ingredients.
Enjoy!