Pumpernickel is traditionally a heavy, slightly sweet, bread that is made with coarsely ground rye. Well, I can’t say that there is anything “traditional” about the ingredients used in this recipe, but I promise you this… it doesn’t lack even a bit in the flavor department. The look, texture, smell and taste… remind me exactly of pumpernickel bread. The three main ingredients that give this recipe the pumpernickel flavor are the caraway seeds, espresso powder and cacao. If you are not able to eat oats, you can use raw buckwheat that has been sprouted, dehydrated and ground to a flour. Or you could even use more almonds.
The psyllium husks give the bread that great spongy texture and I don’t recommend omitting it, you can, if you want, just be aware that the texture will change. I also used almond pulp in the recipe, this is a by-product from making almond milk. I highly recommend it because it helps the bread’s texture as well. If you try something else out instead, keep me posted how it goes. I spent a great deal of time on fine tuning this recipe, so I encourage you to make it as is the first time around, then experiment from there if you wish. I paired this bread with my Vegan Leek & Herb Cheese and it was downright delicious!! I hope you give this recipe a try. Many blessings and joy in the kitchen. amie sue