Caraway buckwheat pumpernickel bread
Gluten-free, dairy-free
This bread is very much like the sort of wheat-free rye-based pumpernickel breads I used to make before going gluten-free. It is a dense and flavorful naturally brown loaf, unlike storebought pumpernickel, which is a mostly white flour bread with rye flavoring and caramel coloring.
- 2 cups white buckwheat flour
- 1 cup dark buckwheat flour, sifted to remove husk fragments if not fine and smooth
- 1 cup finely ground corn flour (not cornstarch)
- 8 teaspoons xanthan gum
- 2 teaspoons salt
- 1-1/2 cups warm water
- 1 teaspoon yeast
- 2 tablespoons sugar
- 2 tablespoons coconut oil
- 2 teaspoons caraway seeds
Place flours, salt, and xanthan gum in a bowl. Stir together until well-mixed.
Put water, sugar, and yeast in a mixing bowl. Stir, then allow to rest until foamy.
Add coconut oil and caraway seeds to liquids. Stir or beat in (I use a Kitchenaid stand mixer) the flours until the dough forms a firm ball. Set aside any extra flour mix for another batch. Dust the counter with white buckwheat flour. Turn dough onto counter and shape into round loaf. Place on a baking sheet greased with coconut oil, cover with a damp paper towel and a large upturned bowl. Leave until doubled in bulk.
When risen, brush with water. Bake in a 325°F oven for about an hour. Remove from oven, place on a cooling rack, and cover with a wet paper towel while cooling to keep the crust from getting too dried-out and hard.