Pumpernickel Bread (raw, GF)
Add to favorites
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 sea 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
- In the food processor, fitted with the “S” blade, combine the oats and almonds, processing until they are a small mealy texture.
- Add flax, pshyllium, 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.