This bread is a dream come true for the gluten-free lover of pumpernickel bread. The unique combination of cocoa, coffee, and caraway closely mimics the flavor of that old-fashioned loaf.
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100° to 110°)
4.6 ounces brown rice flour (about 1 cup)
4.2 ounces sweet white sorghum flour (about 1 cup)
4.2 ounces tapioca flour (about 1 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
2 tablespoons unsweetened cocoa
1 tablespoon brown sugar
1 tablespoon caraway seeds
1 teaspoon instant coffee granules
1 teaspoon xanthan gum
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons molasses
2 tablespoons cider vinegar
2 large eggs
How to Make It
Dissolve yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, cocoa, and next 5 ingredients (through salt) in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, butter, molasses, vinegar, and eggs; beat until blended. Spoon batter in a 9 x 5-inch loaf pan coated with cooking spray. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough is just above top of pan.
Preheat oven to 400°.
Bake at 400° for 20 minutes. Cover top of bread with foil; bake an additional 25 minutes. Remove foil from bread; bake 5 minutes. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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