The Little Pumpernickel Loaf
Nothing beats the smell of freshly baked bread, and it’s especially satisfying when your loaf looks and tastes as impressive as this one does! Gluten, dairy and yeast free, suitable for vegans and with no kneading or proving required as it only takes 10 minutes until it’s in the oven, you might find you never go back to shop-bought bread again! I love topping this bread with cream cheese, smoked salmon or herrings & dill – the perfect brunch.
- 390 g gluten free white bread flour, sifted (I recommend Doves Farm Gluten Free)
- 10 g cacao powder, sifted
- 1 tbsp coffee powder (I recommend Nescafe Gold Espresso)
- 10 g caraway seeds
- 50 g coconut sugar
- 400 ml lukewarm water
- 2 tbsp oil (rapeseed, sunflower or light olive oil)
- 10 g sea salt or pink Himalayan salt
- 1 tsp baking powder
- 1 tsp lemon juice
- 1 tsp bicarbonate of soda
- your choice of seeds; caraway, sesame, pumpkin, sunflower etc (or a mix of seeds) or gluten free oats.
- Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted) and place a large oven-safe dish filled with 2 inches of water onto the bottom shelf.
- Line a 2lb loaf tin with a 2lb loaf tin liner - alternatively you can use parchment paper.
- Into a large mixing bowl, sift the flour and cacao powder, then add the remaining dry ingredients: coffee powder, coconut sugar, sea salt, caraway seeds and baking powder and mix well until thoroughly combined.
- Add the oil and lukewarm water and, using a spoon or spatula, mix well for 3-4 minutes, regularly scraping down any mixture from the sides of the bowl, until there are no visible streaks of flour remaining.
- In a small bowl, combine the bicarbonate of soda and lemon juice together (it will bubble and fizz but don’t panic!), then stir this into your dough mixture until thoroughly combined with no streaks.
- Spoon the mix into the pre-lined loaf tin, using a spatula to get everything out the bowl. Then, using a knife or the back of spoon, level and smooth the surface and garnish with your choice of seeds or oats.
- Place the tin onto the middle shelf of the pre-heated oven and bake for one hour, turning the tin around after 30 minutes to ensure the loaf is evenly baked.
- Remove the bread from the oven and leave it to cool in the tin for 10 minutes, before turning it out onto a wire rack to cool completely – leave it for at least 6 hours but ideally overnight (WARNING: resist sampling some at this stage – I know it will be hard!).
- This bread is best eaten within 24 hours of baking but, if it isn’t all devoured immediately, then it will keep for a few days stored in a cool place in a paper or cloth bag. Alternatively, wrap any leftover bread well in plastic bag and pop it into the freezer; then you will have deliciousness to hand at all times!
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LISA’S TIP – Making your own bread is truly one of the most satisfying things that you can do in the kitchen and, once you’ve discovered how easy this one is to make, you’ll never go back buying expensive shop bought bread! I know it’s hard to resist the lure of warm, freshly baked bread, but you do really need to let this one cool completely before cutting into it or it will impact the texture so I really would encourage you to leave it for at least 2-4 hours, but overnight is better if you can. This bread is fabulous topped with all sorts of things -sweet or savory - from mashed avocado to your favorite nut/seed butter or jam and from smoked salmon and cream cheese to figs and feta! Also if, like me, you love croutons, then cut the bread into small cubes, toast in the oven till crisp, then drizzle with olive oil and sea salt and place back in the oven for a few minutes to crisp up – fabulous on either soups or salads. You can also blitz the bread in a food processor to make breadcrumbs for chicken schnitzels or for binding meatballs – a great way of using up any leftovers!