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Simple Pumpernickel Bread
Description
A deep, rich, and nourishing bread inspired by traditional German pumpernickel—moist and dense, with a dark color and slightly sweet, earthy notes from carob, cocoa, and honey.
This gluten-free pumpernickel bread is perfectly served as a nourishing open-faced toast. Top a thick slice with a generous layer of cream cheese, crisp cucumber ribbons, and fresh lettuce leaves.
The rich, earthy notes of carob and cocoa pair beautifully with the light, fresh crunch of vegetables, making it an ideal breakfast or light lunch. A touch of flaky salt and a drizzle of olive oil bring all the flavors together.
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
Prepare Wet Ingredients
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Gather your required ingredients.
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In a large bowl, mix warm water, honey, and yeast. Let it sit for 5–10 minutes until slightly foamy.
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Then whisk in sunflower oil, vinegar, and beaten eggs.
🍚 Combine Dry Ingredients
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In a separate bowl, whisk together all the dry ingredients: buckwheat, sorghum, tapioca, carob flour, cocoa powder, baking powder, sugar, salt, psyllium, and yeast (if not already added to the wet bowl).
🥣 Mix the Dough
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Gradually pour the wet mixture into the dry ingredients.
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Mix well using a stand mixer with paddle attachment or a sturdy spoon until a uniform thick batter forms. The dough should be sticky but hold its shape.
Shape and Proof
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Transfer the dough into a greased loaf pan (about 20x10 cm). Smooth the top with wet fingers or a spatula.
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Cover with a towel and let it rise at room temperature for 1 hour, until slightly puffed.
👩🍳 Bake
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Preheat the oven to 180°C (355°F).
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Bake for 45–50 minutes, or until the top is firm and a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
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Let the bread cool, then slice.
🍽️ Serve
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Top the cream cheese-covered bread with fresh cucumber slices and serve!
Note
🧺 Cooling & Storage:
Allow to cool completely in the pan before slicing. Store in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.
