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Black Pumpernickel

The camera does not pick up the dark color of the bread (left). Serving suggestion: cranberry sauce makes a great spread for the bread for breakfast.

I tried two variations of this recipe, and they are both entirely different, and both very good. They are based on a survey of wheat-based pumpernickel recipes on the internet. Most of the recipes are similar to one another. This recipe is also similar, but not identical to, Pumpernickel Loaf in 125 Best Gluten-Free Recipes by Washburn and Butt. The variations shown here are based on:

Ingredient Measure Light Pumpernickel - sweeter Dark Pumpernickel - less sweet
Mild Navy Bean Flour Cup Approximately 3/8 (Put a bit less than 1/2 cup in a measuring 1 cup) Approximately 3/8
Garfava or Bob's Red Mill Garbanzo-Fava flour Cup Approximately 3/8 (Now fill the cup to the 3/4 mark) Approximately 3/8
Carol Fenster's gluten-free flour mix or your favorite gluten-free flour Cup 3/4 1/2 minus 2 Tablespoons
Potato flour (not starch) Tablespoon 0 2 Tablespoons
Buckwheat flour Cup 0 1/4
Corn or potato starch Cup 1/2 1/2
Expandex tapioca starch - makes the bread springy and much less crumbly Tablespoon 2 2
Regular tapioca starch Tablespoon 2 2
Brown sugar - not packed Tablespoon 2 0
Yellow or white cornmeal Tablespoon 2 2
Caraway seeds lightly ground in a suribachi and surikogi (Japanese mortar and pestle) teaspoon 1 1
Ginger powder teaspoon 1 1
Instant decaffeinated coffee teaspoon 2 2
Regular unsweetened cocoa teaspoon 2 0
Black unsweetened cocoa (Bakers Catalogue) teaspoon 0 2
Instant yeast (I use SAF) Tablespoon 1 1
White sugar (Mix with yeast for activation) teaspoon 1 1
Xanthan gum teaspoon 1 1
Guar gum (or xanthan gum if you do not have guar gum) teaspoon 1 1
Baking powder teaspoon 1 1
Salt teaspoon 1/2 1/2
Water Cup 1 1 minus 2 tablespoons
Cider or rice vinegar teaspoon 1 1
Lite olive oil or vegetable oil Tablespoon 2 2
Molasses (Put this in your measuring spoon after you have added the oil and the Molasses won't stick to your spoon.) Tablespoon 2 2
Eggs Large 2 2

You can mix-match from either of the two variations. You can also alter the flour mixes.

Prepare 3 mini loaf pans (or 1- 9" X 5" pan but I have never tried this size pan) by greasing the interior and dusting with either cornmeal, corn flour (not corn starch) or brown rice flour.

Put all of the dry ingredients except the yeast and white sugar into a mixing bowl and mix with a whisk until well blended. (Yes, there are a lot of ingredients. That is what makes this recipe so authentic tasting.)

Put white sugar and yeast in the bottom of a 2 cup measuring cup, pour 110° F water on top and mix until thoroughly blended. Turn on oven light, cover measuring cup with plastic wrap and place in the oven close to the light. The yeast will be properly tempered when you have a full 2-cup measure of foam and water.

Place vinegar, oil Molasses and eggs into the work bowl of a stand mixer and blend at low speed only until thoroughly mixed. When the yeast and water mixture is ready, pour these in as well.

Add the dry ingredients a little at a time, and mix only until thoroughly blended. The batter will be very sticky.

Place the batter into the loaf pan or pans. Take a large serving spoon, dip it in water and smooth the tops of the batter so that the batter is level across the long axis of the pan. The pans should be about half full although it is ok if the batter rises above the pan.

Spray the tops with olive oil using your Misto sprayer. This prevents the plastic wrap from sticking. Now cover the loaves or loaf with plastic wrap. If you have a convection oven, place the loaf or loaves in the oven and turn the oven on to low temperature proofing. Proof the bread no longer than an hour or until it is doubled in height, whichever is less.

Heat the oven to 350° F for light pumpernickel or 375° F for dark pumpernickel.

Remove the plastic wrap and bake the 3 mini-loaves for 15 - 20 minutes or until a steel cake tester comes out clean or the internal temperature of the bread is at least 200° F. The large loaf would probably take at least 40 minutes to bake.

When the bread is baked, turn the bread out of the pans and thoroughly cool the bread on cooling racks. Do not slice until thoroughly cool. The bread may be wrapped tightly in plastic wrap, sealed into ziplock bags and frozen.