This traditional gluten free pumpernickel bread is so hearty and full of flavor, it’s full bodied, but not heavy and balanced with the perfect amount of dark molasses that brings out the characteristic, rich color.
In a large mixing bowl, add the flour blend, brown sugar, cocoa powder, onion powder, instant coffee, and caraway seeds. Stir together.
Make a well in the middle of the flour mixture. Add the sugar and yeast to the well. Don’t stir yet.
Pour the warm seltzer water into the well in the flour. Let stand for 5 minutes, until the mixture gets bubbly.
Using a sturdy spoon, stir the dough together until fully mixed.
Add the molasses, salt, vinegar and butter, but don’t stir them in yet.
With the dough still in the bowl, place the entire bowl in a large plastic bag and tuck ends under to seal slightly or drape a piece of plastic wrap loosely over the bowl. Place the bowl (inside the bag) in a warm place to rise. Let rise for 30 minutes.
After 30 minutes, remove the bowl from the bag. The dough will be puffy. Using a stand mixer with a paddle attachment, beat the dough on medium-high speed for two minutes. Scrape down the bowl.
Spray and flour two 8” x 4.5” baking pans.
Pour batter into the pans.
Drape a piece of plastic wrap over the pans and let the dough rise until it is nearly doubled in size, about 25 minutes (make sure the dough does not touch the plastic wrap).
Preheat the oven to 400 F. Place a shallow pan on a lower rack and add about a ½″ layer of water.
Once your oven is preheated, bake bread loaves for 40 – 45 minutes or until the bread tests done.
Make sure the seltzer water isn't too hot or it will kill the yeast.
Set a timer to ensure the dough is sitting for just the right amount of time.
Use a wooden spoon to stir the ingredients as it will be thick.
Add water to the baking sheet after positioning it in the oven.
Keep an eye out for the dough hitting the plastic wrap - if it comes close, remove the wrap.
Test the bread with a toothpick. It should sound hollow when tapped.