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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
20 mins
total:
2 hrs 50 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

154 calories; fat 4.7g; saturated fat 1.4g; mono fat 1.2g; poly fat 1.4g; protein 3.8g; carbohydrates 26g; fiber 2.8g; cholesterol 31mg; iron 1mg; sodium 183mg; calcium 16mg.
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