Pumpernickel Bread

Pumpernickel Bread

Source: Pulse Canada

Yield: Makes 12 servings of 1 slice

Nutrition (1 slice)

Calories 179;
Protein 4 g;
Fat 4 g;
Carbohydrates 34 g;
Sodium 176 mg;
Saturated Fat 0 g;
Potassium 144 mg;
Fibre 2 g;
Qty.Ingredient
2 1/4 tspactive dry yeast, 1 pkg11 mL
3/4 cwarm milk (110F/43C) of choice175 mL
1/3 cpacked dark brown sugar75 mL
3/4 cbean puree*175 mL
2large eggs, room temperature2
2 tbspcanola oil30 mL
1 tspgrated orange rind5 mL
1 tspapple cider vinegar5 mL
2 cbrown rice flour blend*500 mL
1 tbspcocoa15 mL
1 tbspcaraway seeds15 mL
1 tsponion powder5 mL
1 tspxanthan gum5 mL
3/4 tsptable salt4 mL

PREPARATION TIME: 15 MIN. / BAKING TIME: 2 HRS.

Pulse purée recipe*
Pulse purée can be made from canned or boiled pulses. Here are two methods:

STARTING WITH CANNED PULSES (LENTILS OR BEANS ARE BEST)

1. Rinse and drain a 15-ounce can of pulses; discard the liquid; yields about 1 ¼ cups (300 ml) pulses.

2. Place the pulses in a food processor, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.

3. Makes about 1 cup (250 ml) purée. Refrigerate or freeze unused purée (see tips for storing cooked pulses).

STARTING WITH RAW PULSES

1. Add 1/3 cup (75 ml) sorted and rinsed raw lentils or beans to 2 cups boiling water. Cook according to Table D until soft. Drain; discard the cooking water, leaving you with about 1 ¼ cups (300 ml) cooked pulses.

2. Place lentils in a food processor, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.

3. Makes about 1 cup (250 ml) purée. Refrigerate or freeze unused purée.

Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.

1. Combine the yeast, 2 tsp (10 ml) of the sugar and milk. Set aside for 5 minutes. Generously grease a 9×5-inch nonstick loaf pan.

2. In the bowl of a heavy-duty stand mixer, combine the yeast-mixture with the remaining ingredients (including remaining sugar). Blend on medium speed for 2 minutes, scraping down the sides of the bowl with a spatula if necessary.

3. Place the dough in the pan and smooth the top with a wet spatula. Cover the pan lightly with foil and let the dough rise at room temperature 75-80ºF (24-27ºC) until it is level with the top of the pan.

4. Preheat the oven to 375ºF (190ºC). With a sharp knife, make three diagonal slashes 1/8th inch deep in the loaf so the steam can escape during baking.

5. Bake for 60 to 70 minutes or until an instant-read thermometer registers 210ºF (100ºC) when inserted into the center of the loaf. Do not under bake. Cover the bread with a foil tent after 20 minutes of baking to reduce over browning.