Brown Bread (Pumpernickel)

130g lentil flour (Cuisine Soleil)

130g brown rice flour (Cuisine Soleil)

130g buckwheat flour (Cuisine Soleil)

60g tapioca flour (Cuisine Soleil)

25g pure cocoa, unsweetened

10 ml guar gum

5 ml xanthan gum

15 ml salt

10 ml bread spice (see below)

30 ml gluten-free yeast

15 ml raw sugar

125 ml warm water (43-46ºC)

125 ml buttermilk, warm (43-46ºC)

3 eggs, room temperature

60 ml sunflower oil

60 ml molasses

60 ml cider vinegar

80 ml warm water (43-46ºC)

Buckwheat flour (Cuisine Soleil) for bowl and sprinkle

1. Oil and flour a 22 cm round Pyrex bowl.

2. Put a good layer of buckwheat flour into the mold to prevent the bread from sticking.

3. Combine flours, cocoa, gums, salt and spice in the bowl of stand mixer.

4. In a small bowl, dissolve yeast and sugar in 125 ml of the warm water.

5. Let stand for 5 minutes.

6. Pour the yeast mixture into flour mixture.

7. Add buttermilk, eggs, oil, molasses and vinegar.

8. Start mixer at the lowest speed gradually adding the 80 ml of warm water.

9. Increase to third speed.

10. Beat 3 minutes.

11. Pour batter into prepared Pyrex bowl.

12. Cover with a kitchen towel and let rest 30 minutes in a warm place.

13. Dough may or may not rise.

14. If it doesn't, that's ok; he will rise in the oven.

15. Sprinkle with buckwheat flour.

16. Preheat oven to 190ºC and place a bowl of hot water on the lowest rack of the oven (below the bread).

17. Bake bread 55 to 60 minutes. Immediately remove from pan and cool completely on wire rack before cutting.

 

A spice mixture that Germans use to give different flavors to their bread recipes. Most of these spices are also considered to be digestive aids.

30 ml anis seeds

30 ml caraway seeds

30 ml coriander

30 ml fennel seeds

 

In a mortar or a coffee grinder, grind the ingredients. Pour the mixture into a spice jar and store in a cool and dark place.