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If you have a copy of my gfJules™ Bread Baking e-book, I hope you have already put this gluten free pumpernickel recipe to good use! If you don’t have my e-book, welcome to a whole new world of gluten free bread baking with a sneak peak of one of the recipes you’ll find inside.
This gluten free pumpernickel recipe will turn everything you knew (or thought you knew) about gluten free bread on its head … in the best possible way: the dough is as wet as cake batter; the ingredients are crazy; the loaf size is huge; the bread is moist enough to be sliced so thinly you can almost see through it; and the crumb is soft and pliable and it stays that way for days. I also offer directions to bake in a bread machine or in an oven — your call.
In other words, this gluten free pumpernickel just might become your new favorite gluten free bread for sandwiches or just for munching! I feel a cucumber sandwich coming on!
Bring all wet ingredients to room temperature (including eggs). Mix eggs, molasses, oil and cider vinegar in a large mixing bowl. Combine dry ingredients, including yeast, in a separate bowl and whisk well.
Slowly stir the dry ingredients into the wet, adding the apple cider and water last to keep the flours in the bowl while mixing. Continue to mix on medium speed until all lumps are smooth, approximately 3-5 minutes. The batter will be very wet like a cake batter, not like a typical bread dough.
Meanwhile prepare one 9×5 inch bread pan and three mini loaf pans, or two 9×5 inch bread pans or one 12×4 1/2 inch bread pan by oiling well. Pour batter into pans, but do not fill more than 2/3 full. Cover with oiled parchment paper and allow to rise for 45 minutes in a warm place like an oven set to 200F then turned off. Watch to be sure the loaves do not rise above the top of the pans.
Preheat oven to 350°F (static) or 325°F (convection) and bake mini loaves for 15-20 minutes, larger loaves for 35-40 minutes, removing only when internal temperature is 205-210°F and a toothpick or skewer inserted into the center of each loaf comes out clean.
Allow to cool for 5-10 minutes in the pan before removing to finish cooling on a wire rack. Slice once cooled. Keep fully cooled loaves in a zip-top bag at room temperature.
*This recipe makes a large loaf, so set your bread machine to its largest loaf setting (3lbs if that's an option). Because of the size of the loaf, a typical bread machine cycle may not bake it all the way through. Be prepared to add time at the end of the bake cycle, either on the machine if it will allow it, or by preheating your oven to 350° F and moving the bread pan to the preheated oven to add bake time.
The bread may sink in the middle somewhat (I've made several of these breads in various breadmakers, and they sometimes look a little funny on the top edge (a little like bat's ears - my kids love it, actually!), but the crumb is still gorgeous and the loaf should still cook all the way through, once it's reached an internal temperature of 205 - 210° F).
For those of you who have the T-fal® Breadmaker I recommend, the loaf below was baked in that machine. The gluten-free cycle does a great job and no time needs to be added.
Bring all wet ingredients to room temperature, whisk together, then pour into the bread pan. Whisk together dry ingredients (except for yeast) in a separate bowl, then pour on top of the wet ingredients in the pan. Make a well in the center with your finger, then pour in yeast.
Set bread maker to gluten-free bread setting, OR, if your machine does not have a gluten-free setting, use “Dough” setting or a setting for mixing and rising only. Do not let the machine “punch-down” the bread or set for second rise. After rising, set machine to “Bake” for 60 minutes.
Remove only when the bread has come to an internal temperature of 205-210°F. If necessary, add bake time to the bread machine or when finished the bread machine cycle, finish baking in an oven preheated to 350°F.
Leave bread in the pan for 5-10 minutes before inverting gently to remove. Finish cooling on a wire rack and slice when cooled. Keep fully cooled loaves in a zip-top bag at room temperature.
I hope you love this recipe as much as we do!
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