I am super excited to share this recipe with you today!
I can not even begin to describe to you how delicious this bread is and how much it satisfies any craving you might have for a slice of bread but at the same time being completely grain free.
Pumpernickel is a type of rye bread that is originally from Germany. It is a typically heavy, slightly sweet bread made with rye flour and whole rye berries. The strong flavor that traditionally comes from rye bread is actually not coming from the rye itself but the caraway seeds. Pumpernickel bread is more mild in flavor than rye due to not adding as many of these flavor packed little seeds.
Being part German myself you would have thought that I would have had more experiences with pumpernickel bread but it has only recently come into my life. I don’t think that it will be leaving my life anytime soon either.
Bread has definitely been on the bad wrap list as of late and I myself have been on the hunt for a more nutritious and flavorful way to enjoy a slice. There are some decent versions of healthier breads on the market but I haven’t been able to find one that checks all of my boxes. This nut and seed bread is a different story…
All real ingredients √
Gluten Free √
Grain Free √
Soy Free √
Dairy Free √
Tons of flavor √
High in nutrition √
Easy to make √
Great texture √
There are so many ways to enjoy pumpernickel bread and you can do some of your own creating. I love it toasted with some grass fed butter but the possibilities are endless. Try it with mashed avocado served with a pasture egg and sprinkled with fresh dill. Spread it with your favorite homemade hummus or mashed garbanzo beans and drizzled with tahini. Add slices of wild smoked salmon, fresh red onion, and capers. Make a sandwich with egg salad made with olive oil mayonnaise. Or even cut into cubes and toast in the oven for the best crouton you have ever tasted.
- 1 cup raw sunflower seeds
- ½ cup flax seeds
- ½ cup raw walnuts
- 2 tablespoons chia seeds
- 4 tablespoons psyllium husks
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 1 cup almond meal
- ¼ cup coconut flour
- 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
- zest of one orange (about ½ tablespoon)
- 1½ cups prepared coffee, warm
- 3 tablespoons coconut oil
- 2 tablespoons black strap molasses
- In a large bowl add all the ingredients threw the orange zest.
- In a small bowl add the warm coffee and melt in the coconut oil and molasses.
- Mix the wet ingredients into the dry ingredients until well combined.
- The dough will be thick.
- In a lined 10x5x3 bread pan or silicone bread pan press in the dough to an even shape.
- Let the bread sit to continue to form while the oven heats up.
- Heat the oven to 350 degrees F.
- Cook the bread for 20 minutes.
- Remove carefully from the pan and transfer the bread directly to the rack.
- Bake an additional 30-40 minutes until fully set and crispy on the outside.
- Allow to cool fully before cutting into slices with a serrated knife.
- Store in an airtight container for up to 5 days or in the freezer for one month.