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Pumpernickle Bread


2 Eggs Plus 2 Egg Whites (Large)
Cup Vegetable Oil (Canola)
Cup Apple Cider Vinegar
Cup Dark Molasses
1 Cups Warm Water (105-115), Divided
2 Packages Active Dry Yeast
2 Teaspoons Sugar
Cup Warm Unsweetened Apple Juice (105-115)
2 Cups Cornstarch
Cup Tapioca Flour
Cup Glutinous Rice Flour
1 Cup Light Buckwheat Flour
1 Cup Flaxseed Meal
Cup Cocoa
4 Teaspoon Xanthan Gum
1 Teaspoon Salt
2 Teaspoons Caraway Seeds

In medium sized bowl (yeast mixture will expand), place cup of the warm water, yeast and 2 teaspoons of sugar; stir until dissolved. Allow to sit for 10 minutes. Mixture will become foamy (if not, the yeast is not active and should not be used).

In mixing bowl, combine eggs, egg whites, vegetable oil, remaining 1 cup of warm water; mix. Add apple cider vinegar, molasses and apple juice; mix.

In large bowl, add dry ingredients: cornstarch, flours, flaxseed meal, cocoa, Xanthan gum, salt and caraway seeds; stir together. Add dry ingredients to mixing bowl as well as yeast mixture. Mix on low speed until combined. Increase speed to high and mix for 4 minutes.

Place dough in Pyrex round casserole dish (size 2L - if in doubt, should hold 8 cups) which has been sprayed with cooking oil. Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 1 hour (dough will be slightly above rim of loaf pan).

Place in preheated 375 oven (oven rack should be set to second from bottom position) for 65 minutes (place foil over top of bread after 20 minutes to avoid over-browning crust).

Reprinted with permision from Gluten & Wheat Free Gourmet Desserts

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