Pumpernickel Bread (raw, vegan, gluten-free)
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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
Ingredients: yields 1 loaf
- 1 cup rolled, gluten-free oats, soaked and dehydrated
- 1 cup raw almonds, soaked and dehydrated
- 1/3 cup flax seeds, ground
- 3 Tbsp psyllium husks, ground to a powder
- 3 Tbsp caraway seeds, fresh ground
- 1 Tbsp instant espresso powder
- 1/4 cup raw cacao powder
- 1 tsp garlic powder
- 1 1/2 tsp Himalayan pink salt
- 2 cups packed, moist almond pulp
- 1 cup shredded zucchini
- 1/2 cup carrot juice
- 1/4 cup raw coconut crystals
- 6 Tbsp raw agave nectar or maple syrup
- In the food processor, fitted with the “S” blade, combine the oats and almonds, processing until they are a small mealy texture.
- Add flax, psyllium, caraway, espresso powder, cacao, garlic and salt. Pulse together and set aside.
- In a large mixing bowl, combine the almond pulp, zucchini, carrot juice, coconut crystals and agave. Mix well with hands to blend everything together.
- Add the dry ingredients to the mixing bowl and mix well.
- On a cutting board or piece of parchment paper, place the dough in the center and shape into a log. Sprinkle the top with black and white sesame seeds.
- Cover the dough with plastic wrap and place in the fridge overnight so the flavors have time to meld.
- Take out of the fridge and remove the plastic wrap. Dehydrate at 145 degrees for 1 hour. Remove and place on a cutting board and cut into thin slices. Place each one flat on the mesh sheet.
- Continue to dehydrate at 115 degrees for 8+/- hours. Until firm on the outside but a little moisture left in the center.
- Allow to cool before wrapping up. You can store the bread on the counter for several days but to extend the shelf-life, place in the fridge. This bread does freeze well and should keep up to 3 months.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- How does psyllium work in a recipe? Learn more (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.