Gluten Free Pumpernickel Bread Recipes

Steps:

• In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the milk. Set aside to foam, about 5 minutes. Generously grease a French bread pan or a 5x9 loaf pan.
• In the large bowl of a heavy-duty stand mixer, combine all the remaining ingredients except for the egg wash. Add the remaining sugar and yeast mixture and beat on low speed just until blended. Then beat on medium speed for 30 seconds, scraping down the sides with a rubber spatula, if necessary. The dough will be soft.
• Divide the dough in half and place in the prepared pans. Smooth each half into a 10-inch long with a wet rubber spatula, or wet hands. Brush the top of each loaf with the egg wash for a nice crust. Make three diagonal slashes (1/8 inch deep) in the top of each loaf so steam can escape durning baking.
• Place on the middle rack in a cold oven. Set the oven to 425?F and bake until nicely browned. 30-35 minutes. ( sometimes longer ).
• Remove the bread from the pans and let cool completely on a wire rack. Slice and enjoy.

Steps:

• Preheat your oven to the lowest temperature possible, between 170 - 200°F. Add molasses to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes. Whisk together the dry ingredients; set aside. Add egg and egg whites and egg to the large bowl of your mixer until it reaches a frothy, creamy consistency, approximately 2 minutes on No. 10 speed (high). Add the oil, vinegar and yeast mixture to the eggs and blend on No. 2 speed (low) for a short time. Add dry ingredients all at once and blend on medium speed for 3 minutes. Grease or spray oil a 9×5-inch loaf pan. Add dough batter to prepared pan and pat with a little cold water using a rubber spatula and distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet, clean, spatula smooth out the top. If adding seeds to the top, sprinkle them over the dough. Dip your fingers in water and gently pat the seeds into the dough. Turn the oven off and place the bread on the center rack. Leave the door open about 30 - 60 seconds to allow some of the heat to escape. During the rising process, leave the door cracked open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 - 40 minutes. If you are not pressed for time, do not rise it in the oven, but a slow rise, in a warm environment, about 80°F. This may prevent that mushroom affect on the top (or lessen the baking powder to 1/8 teaspoon). If using the oven for rising, remove the pan from the oven and preheat the oven to 375°F. Place the pan on the center of the rack, in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil to avoid aluminum from seeping into the bread) after 10 minutes of baking. Be sure to tent, lapping over on all four sides. Once baked, your bread should rise about 3-inches above the pan. It will shrink about 1-inch upon cooling. Remove the loaf from the oven