If you have a copy of my Jules Bread Baking e-book, I hope you have already put this recipe to good use! If you don’t have my e-book, welcome to a whole new world of gluten-free bread baking!
This 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; the crumb is soft and pliable and it stays that way for days.
In other words, this just might become your new favorite bread!
Positively Perfect Pumpernickel
This crazy mixture of ingredients combines to make an incredible loaf of bread!
- ¾ cup water
- ½ cup apple cider (or apple juice)
- 2 large eggs + 2 egg whites
- 3 Tbs. molasses (or dark agave nectar or pure maple syrup)
- 3 Tbs. olive oil
- 3 Tbs. apple cider vinegar
- 2 cups Jules Gluten Free™ All Purpose Flour
- 1 cup buckwheat flour (certified gluten-free)
- ¼ cup milk powder, dairy or non-dairy (DariFree™ Original)
- 3 Tbs. granulated cane sugar (or granulated unrefined sugar like coconut palm)
- 1 Tbs. cocoa powder (unsweetened, not “Dutched”)
- 1 ¼ tsp. sea salt
- 1 tsp. baking soda
- 1 Tbs. caraway seeds (optional)
- 1 -2 tsp. orange peel, grated (optional, but yummy!)
- 2 ¼ tsp. rapid rise yeast (1 packet) (Red Star® Quick Rise)
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.
Bread machine method (3lb loaf):
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.
Note: This recipe makes a very large loaf of bread. Set your machine to a 3lb loaf setting, or if your machine does not have a 3lb loaf setting, use the 2lb loaf setting, but check to ensure it is fully cooked before removing it. At the 2lb setting, the loaf may sink a bit in the middle due to its volume, but when fully cooked, the loaf crumb and cell structure will still be beautiful.