Name: Pumpernickel Bread
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1½ cups brown rice flour (375 ml); 1½ cups potato starch (375 ml); 1 cup tapioca flour (tapioca starch) (250 ml); 2 1/4 tsp active dry yeast, 1 pkg (11 mL); 3/4 cup warm milk (110F/43C) of choice (175 mL); 1/3 cup packed dark brown sugar (75 mL); 3/4 cup bean puree* (175 mL); 2 large eggs, room temperature; 2 tbsp canola oil (30 mL); 1 tsp grated orange rind (5 mL); 1 tsp apple cider vinegar (5 mL); 2 cups brown rice flour blend 500 mL); 1 tbsp cocoa (15 mL); 1 tbsp caraway seeds (15 mL); 1 tsp onion powder (5 mL); 1 tsp xanthan gum (5 mL); 3/4 tsp table salt (4 mL)

Pumpernickel Bread

Author: Pulse Canada
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hour 15 minutes
Yield: 1 load, 12 slices 1x

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Ingredients

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Brown Rice Flour Blend:

1½ cups brown rice flour (375 ml)
1½ cups potato starch (375 ml)
1 cup tapioca flour (tapioca starch) (250 ml)

Bread:

2 1/4 tsp active dry yeast, 1 pkg (11 mL)
3/4 cup warm milk (110F/43C) of choice (175 mL)
1/3 cup packed dark brown sugar (75 mL)
3/4 cup bean puree* (175 mL)
2 large eggs, room temperature
2 tbsp canola oil (30 mL)
1 tsp grated orange rind (5 mL)
1 tsp apple cider vinegar (5 mL)
2 cups brown rice flour blend 500 mL)
1 tbsp cocoa (15 mL)
1 tbsp caraway seeds (15 mL)
1 tsp onion powder (5 mL)
1 tsp xanthan gum (5 mL)
3/4 tsp table salt (4 mL)

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Instructions

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.

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.

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.

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.

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.

Bean Purée
Bean purée can be made from canned or boiled beans.

Canned Beans
1. Drain and rinse a 19 oz (540 mL) can of beans.

2. Place beans in a food processor fitted with a metal blade, 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. Refrigerate or freeze unused purée.

Dried Beans
1. In a medium sauce pan, add beans and cover with enough water to fully submerge by at least 1 inch. Soak 2-3 hours or overnight.

2. Drain and replace with 4-5 cups of fresh water. Over high-heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans s Once cooked, drain and allow to cool slightly.

3. Place beans in a food processor fitted with a metal blade, 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.

4. Refrigerate or freeze unused purée.