Gluten Free Pumpernickel Bread Recipes

GLUTEN FREE PUMPERNICKEL BREAD

Steps:

• In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
• In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
• Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep) in the top of each loaf so steam can escape durning baking.
• Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ).
• Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.

POSITIVELY PERFECT GLUTEN FREE PUMPERNICKEL

Steps:

• Mixer/Oven Method: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 Pullman 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 at least 205°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):*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.

GLUTEN FREE PUMPERNICKEL BREAD

Steps:

• Preheat your oven to the lowest temperature possible, between 170 - 200°F. Add molasses to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes. Whisk together the dry ingredients; set aside. Add egg and egg whites and egg to the large bowl of your mixer until it reaches a frothy, creamy consistency, approximately 2 minutes on No. 10 speed (high). Add the oil, vinegar and yeast mixture to the eggs and blend on No. 2 speed (low) for a short time. Add dry ingredients all at once and blend on medium speed for 3 minutes. Grease or spray oil a 9×5-inch loaf pan. Add dough batter to prepared pan and pat with a little cold water using a rubber spatula and distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet, clean, spatula smooth out the top. If adding seeds to the top, sprinkle them over the dough. Dip your fingers in water and gently pat the seeds into the dough. Turn the oven off and place the bread on the center rack. Leave the door open about 30 - 60 seconds to allow some of the heat to escape. During the rising process, leave the door cracked open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 - 40 minutes. If you are not pressed for time, do not rise it in the oven, but a slow rise, in a warm environment, about 80°F. This may prevent that mushroom affect on the top (or lessen the baking powder to 1/8 teaspoon). If using the oven for rising, remove the pan from the oven and preheat the oven to 375°F. Place the pan on the center of the rack, in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil to avoid aluminum from seeping into the bread) after 10 minutes of baking. Be sure to tent, lapping over on all four sides. Once baked, your bread should rise about 3-inches above the pan. It will shrink about 1-inch upon cooling. Remove the loaf from the oven