GLUTEN FREE PUMPERNICKEL BREAD

GLUTEN FREE PUMPERNICKEL BREAD image

Categories Bread Side Bake Cocktail Party Wheat/Gluten-Free

Yield 15 slices

Number Of Ingredients 16

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Ingredients

1-2/3 cups milk (cow, rice, etc.), heated to 115°F (no higher) (I used non-fat.)
1/3 cup unsulphurated molasses
2 1/4 teaspoons instant dry yeast
1 cup buckwheat flour
1 cup potato starch*
3/4 cup corn starch* (Bob's Red Mill cornstarch is non-GMO.)
1/2 cup sweet white sorghum flour
1/4 cup fava bean flour
1 Tablespoon unsweetened gluten free cocoa powder (Hershey's or Ghirardelli Natural)
1 Tablespoon caraway seeds
2 teaspoons xanthan gum (or guar gum for corn-free)
1 teaspoon guar gum (or xanthan gum)
3/4 teaspoon fine sea salt
1/4 teaspoon gluten free baking powder (Rumford's, or Featherweigh for corn-free)
1 large egg 3 large egg whites
1 Tablespoon cooking oil (I used EVOO light in flavor) 2 teaspoons apple cider vinegar

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