This Gluten Free Seeded Pumpernickel Bread is a little different than my usual. It has a hard, chewy crust and seeds that are baked right into the dough rather than sprinkled on top. Visual and textural interest aside, it’s delicious!
Rye flour is not gluten free, so as I thought about how to make a gluten free pumpernickel bread, the first consideration was of course, the flour substitution. I used my favorite gluten free flour blend (see below) and added just the tiniest amount of cocoa and molasses to give it that darker shade, reminiscent of whole grain bread.
The verdict – I was hooked after one bite!
About the flour
Where are my Better Batter fans? Have you ever tried mixing their Artisan Flour Blend and their Bread Flour together? I know I’m not the only one who does this. I used a 50/50 combination in this recipe and wow! once you try working with this dough you will see why it’s my favorite.
Remember to use my Promo Code MGFC30 for 30% off at checkout!
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Ingredients:
- 165 g. Better Batter Artisan Flour Blend
- 165 g. Better Batter Bread Flour
- 8 g. salt
- 2 g. cocoa powder
- 1 g. instant yeast (about 1/8 tsp.) *
- 25 g. pumpkin seeds
- 25 g. sunflower seeds
- 10 g. white sesame seeds
- 10 g. black sesame seeds
- 55 g. sourdough starter
- 280 g. warm water
- 15 g. cider vinegar
- 10 g. molasses
- 15 g. olive oil
Preparation:
You will need a fully active sourdough starter to make this bread. * If your starter is not quite there yet, then it is fine to add a tiny amount (1/8 tsp.) of commercial yeast to the dough to help it along. After experimenting with this recipe multiple times, I can attest that adding that little bit of commercial yeast will give this loaf the best rise and texture.
To make the dough, begin by adding the starter, vinegar, molasses, olive oil and water to the bowl of your stand mixer and whisk to combine. In a separate bowl, whisk together the flours, yeast, salt, cocoa powder and seeds.
You can use different seeds for this bread, for a total weight of 70g. I really like the way the black sesame seed stands out against the crumb.
With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment. Increase speed and beat for 3 more minutes to form a smooth dough.
Use a spatula to scrape down the bowl. It will be stiff. Cover and let it rest at room temperature for 30 minutes.
After 30 minutes, lightly flour a cutting board or countertop and turn the dough out. You will be surprised at how you can actually knead this dough with your hands. Pretty cool for gluten free dough! Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.
Generously flour a 9″ round banneton and place the dough in the center. Cover and let it proof on the counter for 4 hours, then refrigerate overnight.
In the morning, carefully invert the dough onto a sheet of parchment. Preheat the oven to 450º with a baking stone.
Carefully brush off the excess flour and score the top of your loaf. I did a box score.
Place the loaf in a baking dish, sheet pan or directly onto the baking stone. I baked my loaf in a clay baking bowl for the first 25 minutes then moved it directly onto the baking stone for another 40 minutes.
Reduce the heat to 425º, spray the sides of the oven with water and throw a few ice cubes onto the bottom tray. The steam will help with the rise and give your loaf and a nice crispy crust.
The bread needs to reach an internal temperature of 210º, don’t guess- use a thermometer.
Allow the bread to cool fully on a rack, then store in a plastic bag at room temperature. While it cools, you can rotate the loaf every couple of hours, so that the moisture evaporates evenly (no gummy bottom!).
I recommend waiting 24 hours before slicing, to be sure the crumb has set.
This bread toasts up like a dream. The texture of the seeds and the crispy crust were outstanding. I wish you could hear the crunch! I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!
If you don’t finish the loaf in a day or two, you’ll want to freeze it. I wrap the individual slices in plastic wrap and place them in a freezer bag.
Notes ♪ This is a small loaf, perfect for a one or two-person household. It is as beautiful to look at as it is to eat! Toast it up for breakfast or use it for sandwiches, croutons or stuffing cubes.
Notes ♫ You can also bake this loaf in a Dutch oven. Bake covered for the first 40 minutes then remove the cover for 25 minutes longer.
Gluten Free Seeded Pumpernickel Bread
Description
This Gluten Free Seeded Pumpernickel Bread has a hard, chewy crust and seeds that are baked right into the dough rather than sprinkled on top.
Ingredients
- 165 g. Better Batter Artisan Flour Blend
- 165 g. Better Batter Bread Flour
- 8 g. salt
- 2 g. cocoa powder
- 1 g. instant yeast (about 1/8 tsp.) *
- 25 g. pumpkin seeds
- 25 g. sunflower seeds
- 10 g. white sesame seeds
- 10 g. black sesame seeds
- 55 g. sourdough starter
- 280 g. warm water
- 15 g. cider vinegar
- 10 g. molasses
- 15 g. olive oil
Instructions
You will need a fully active sourdough starter to make this bread. * If your starter is not quite there yet, then it is fine to add a tiny amount (1/8 tsp.) of commercial yeast to the dough to help it along. After experimenting with this recipe multiple times, I can attest that adding that little bit of commercial yeast will give this loaf the best rise and texture.
To make the dough, begin by adding the starter, vinegar, molasses, olive oil and water to the bowl of your stand mixer and whisk to combine. In a separate bowl, whisk together the flours, yeast, salt, cocoa powder and seeds.
You can use different seeds for this bread, for a total weight of 70g. I really like the way the black sesame seed stands out against the crumb.
With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment. Increase speed and beat for 3 more minutes to form a smooth dough. Use a spatula to scrape down the bowl. It will be stiff. Cover and let it rest at room temperature for 30 minutes.
After 30 minutes, lightly flour a cutting board or countertop and turn the dough out. Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.
Generously flour a 9″ round banneton and place the dough in the center. Cover and let it proof on the counter for 4 hours, then refrigerate overnight.
In the morning, carefully invert the dough onto a sheet of parchment. Preheat the oven to 450º with a baking stone.
Carefully brush off the excess flour and score the top of your loaf. I did a box score.
Place the loaf in a baking dish, sheet pan or directly onto the baking stone. I baked my loaf in a clay baking bowl for the first 25 minutes then moved it directly onto the baking stone for another 40 minutes.
Reduce the heat to 425º, spray the sides of the oven with water and throw a few ice cubes onto the bottom tray. The steam will help with the rise and give your loaf and a nice crispy crust.
The bread needs to reach an internal temperature of 210º, don’t guess- use a thermometer.
Allow the bread to cool fully on a rack, then store in a plastic bag at room temperature. While it cools, you can rotate the loaf every couple of hours, so that the moisture evaporates evenly (no gummy bottom!).
I recommend waiting 24 hours before slicing, to be sure the crumb has set.
If you don’t finish the loaf in a day or two, you’ll want to freeze it. I wrap the individual slices in plastic wrap and place them in a freezer bag.
Notes
Notes ♪ This is a small loaf, perfect for a one or two-person household. It is as beautiful to look at as it is to eat! Toast it up for breakfast or use it for sandwiches, croutons or stuffing cubes.
Notes ♫ You can also bake this loaf in a Dutch oven. Bake covered for the first 40 minutes then remove the cover for 25 minutes longer.
The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.
To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.
Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?
Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.
Just before baking, whisk together one egg with 1 tbsp. water or milk. Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).
Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a 
Cool in the pan for 10 minutes then transfer to a rack. You may need to run a knife around the edges.
Let the loaf cool for at least 6 hours before slicing. Letting it rest overnight is even better, store in a bread bag once it has completely cooled.
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Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.
Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.
I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.
Continue with the rest of the dough, arranging your shaped rolls on a 
Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.
Just before baking, brush the rolls with milk, or spray with water (you can also use an egg wash). Sprinkle the rolls with poppy seeds and coarse salt (optional).
Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.
Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.
Oh, and as if you hadn’t waited long enough, the baked loaf will need to rest a full day before slicing! Most gluten free breads need extra time to release their moisture but for this one I don’t slice for a full 24 hours. It is worth the wait.
Day 2 –
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let it rest 45 minutes while you have dinner.
Evening
Reduce the oven temperature to 450º and bake for 30 minutes. Then remove the cover and continue baking another 20 minutes. Loaf is done when the internal temperature reaches 210º (check with a 
After all that, you will probably want to tear right into your loaf of bread. But- please be patient! This beautiful, artisanal loaf needs a full 24 hours to release its moisture. Rushing it can mean a wet sticky loaf instead of a gorgeous crumb like this!
Day 4-
Notes:
Yes, they are gluten free!
You are going to love this recipe! 
Ingredients:
No stand mixer? You can combine everything in a large bowl with a 
Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours. I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.
In the morning, preheat the oven to 475º with a 
Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends). Arrange them on a lightly floured baking sheet lined with parchment or use a 
Place in the oven and spray the rolls and sides of the oven with water to create steam. Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.
Rolls are done baking when the internal temperature reaches 210º. The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap. Remove from the oven and place on a rack to cool.
What would you do with a homemade, hot out of the oven Italian roll like this? Dip it in olive oil, or slather with garlic butter and toast it? Slice it thin for bruschetta? Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)! And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.
However you choose to enjoy them, these rolls are delicious!
Whisk together the dry ingredients (sorghum flour through salt).
Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.
Preparation:
Check out the crumb, it came out so delicious and moist. Every bit the traditional zucchini bread, and you don’t really taste the sourdough.
Leftovers can be stored at room temperature for a day. Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).
How nice that these rolls do not 