Gluten Free and Dairy Free Pumpernickel Bread/Buns

This recipe uses a scale to measure out ingredients. g=grams.  Makes about 18 buns or two loaves of bread.

3 cup Warm water

16 g Dried yeast

20 g Honey

40 g Psyllium husks (Can be purchased on Amazon, do not use powder)

95 g Molasses

12 g Apple cider vinegar

260 g Light buckwheat flour (I use Anthony’s Organic Buckwheat from Amazon)

200 g Tapioca Flour (Potato Flour is acceptable but I do not eat nightshades)

165 g brown rice flour

15 g Cocoa

16 g Carraway Seeds

20 g salt

Put 1 cup warm water in a small bowl and 2 cups of warm water into another bowl.  In the 1 cup bowl mix in yeast, honey, and Molasses and let them proof.  For the remaining 2 cups stir in the Psyllium husks let it sit until it jells.  In a large mixing bowl, mix the remaining dry ingredients together.

Once the yeast mixture has proofed, add it to the dry ingredients along with the psyllium mixture, and vinegar.  Stir together, if needed you may knead with your hands to get it mixed.  Once the dough has been mixed, lightly oil the mixing bowl with olive oil and return the dough to the bowl. Knead the dough for about 15 seconds with oil.  Cover bowl with damp towel.

Put dough somewhere to proof until doubled in size.  In a proofing oven it’s about 45 minutes. 

Once the dough is doubled, divide the dough into 80 g dough buns or divide the dough in half to make two loaves of bread. If the dough is too sticky put some brown rice flour on a surface and knead until it is easier to handle.  I use a 7” proofing baskets for the bread so it has a patten on top when I flip in out. If you use a proofing basket, dust with brown rice flour before putting the dough in. A proofing basket is optional. You can just form the bread into to round loaves.   Put buns/bread onto parchment paper for proofing and baking.  Cover the Buns/Bread with damp cloth and let dough double again.  Once doubled, remove bread from proofing baskets and crisscross top or create other patterns.  I also crisscross the buns.

Place pan with water on the bottom shelf as to make steam during baking.  Preheat oven to 480ºF, bake buns for 15 -20 minutes until golden brown and hard on the outside. For the bread, bake at 480ºF for 15-20 minutes, remove water pan and lower temperature to 450ºF cover the bread with foil and bake for another 25 minutes.

Note:  Everyone’s oven is different so take care to shorten times the first time you make this recipe.

Tip:  If you cut the bread down the middle, cut out your pieces, then put it back together it will not dry out as fast. 

Tip: You can freeze bread and buns.  I wrap them in foil and them put them in a plastic freezer bag.  I store my bread in small quantiles on the counter wrapped in foil and but in a burlap bread bag, so that it stays fresh.