Gluten Free Pumpernickel Bread

READY IN: 45mins




  • 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.