Pumpernickel Bread

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpernickel Bread

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

Ingredients

Scale

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)

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.



Nutrition

  • Serving Size: 1 slice
  • Calories: 179
  • Sodium: 176 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2
  • Protein: 4 g