PUMPERNICKEL -- gluten free

                                                                                                                                       - jg

PUMPERNICKEL        gluten free

The word 'pumpernickel' is here used to describe a type of bread.

Records of making pumpernickel go back several centuries.
Traditionally, it has been made using rye.
 The best ........                                                                                                            - Wiki....
This poses a slight problem for a person with gluten intolerance.

This recipe uses other grains, etc., that are gluten free,  but not rye.

The choices are interesting……

You have the power to choose how you would like to make it.

The options explored here include: grains, etc., to use; colour – of grains, and of additives; preparation of the grains; cooking; sour dough or not; etc.

If you want to use different grains, the first question is whether, or not, you have to ability to grind them. If you can grind them – you can use whatever you choose from what is available to you. If you can not grind the grains, you may be restricted to what flours are available to you. (You can still make a good pumpernickel!!)

Most people with gluten intolerance are aware of what grains, etc., are acceptable for them. (If you do not know this information, there are plenty of websites, and information for that, on the net…..).                  - e,g, Wiki.............

Having chosen what gluten free grains, (and legumes, etc.), you wish to use, the next question concerns “phytic acid”. Phytic acid, or phytate, is the principal storage form of phosphorus in many plant tissues, especially the bran and seeds. Phytate is not digestible to/for humans or nonruminant animals, however, so it is not a source of either inositol or phosphate if eaten directly. Moreover, it chelates and thus makes unabsorbable certain important minor minerals such as zinc and iron, and to a lesser extent, also macro minerals such as calcium and magnesium.

Obviously, the less phytate consumed the better……

The easiest way to take some of the phytate out of the grains, is to start the germination process for the seeds, (and look at the whole sour dough issue). All that is explained on the net.

When sprouted grain bread came onto the market, (often associated with “sourdough”, I did not at first understand the significance of that.) Not everyone tells you that it has to do with phytate reduction.

Having started the sprouting, or germination of the seeds, the next question is how to grind the grains to flour. (incidentally, some grains are a bit cantankerous about sprouting – I just add them later, when grinding).

How to grind?? If you are not setup for some way of doing it, it can be a very difficult question. The most help I received was from how this group prepare food – the array of machines they use, boggles my mind. Technology is wonderful! But, most are available – and will get the job done. Go to:     http://www.rawfor30days.com/cmd.php?af=1495222  See what they do. 

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Obviously, I am talking of grinding while moist, (keeping the moisture level to the required level – to made a good dough. (dry flour can be added to correct any over moist dough..) One can, of course, dry the sprouted grains, then grind. (And store in the freezer, for future use…)

I know some people who say that they will just add some more minerals to their diet – to compensate for the phytic acid – and forget sprouting…. And I know a dietician who sees this as not being natural…..

Oh! The joy of making decisions!!!

Mix the ground grains, etc., with water to make a dough.Or, flour and water......

So, we now have a dough made from the grains, legumes, etc., and water.

Next decision – whether to do the whole “sourdough” thing. There are a couple of aspects to this: (a) – taste – you may have to try it, and see if you like, or dislike the taste. (b) what the fermenting process does for the nutrition – there are some divergent views on that.

A couple of ways to ferment, (or, 'sourdough') – 
(a) use some kept dough to mix with the dough you are about to bake, - then allow to sit for the required time  or; 
(b) allow the dough to sit at the required temperature, for the required time. (AND/OR some fermented dough can be worked through the mix, to get the right type of fermentation going). Again, a whole lot of tradition, you may wish to explore…..Note that we do not need to use the fermenting to get the dough to rise – pumpernickel is usually not aerated, or risen, in this, (or any), way. (Also: some people just add either lemon juice, or acetic acid (vinegar - (try different types!!)) – to get the taste – and then they do not have to worry about the whole sourdough process).

The shape of the loaf is determined by how you contain the dough while baking.

Baking: traditionally, slowly. Sometimes, covered. (can be up to 24 hours at 120 deg C - is not uncommon – steam filled container, and/or oven)….. (Note: The reason for longer cooking is associated with the chemical changes that take place with the rye. These improve the flavour. However, since we are not using rye, there is little gained by long slow cooking.
 I just bake as I would for average bread - “normally”…..)

Colour: I have made some quite dark loaves by choosing grains that are dark to black in colour. Commercially, some dark colorants include: chocolate, coffee, cocoa, molasses, etc., or darkly roasted bread or grains – ground and added.

Variations: why not experiment with added spices? I like some dill. Not everyone’s favourite. 
Seeds. Roasted nuts are so nice – pick the ones you like…..



So, to summarize:

• Select what grains, legumes, seeds, pulses you wish to use - really, you can choose what you want. I always try to include some chia - it really helps to bind the loaf. - If the grains/seeds I choose are not binding the loaf together enough - I sometimes also add an egg.
• I often use: a selection from corn, rice, lentils, chic peas, buckwheat, chia, sorghum, mung beans, quinoa, etc. (Look on the net to check which you can use).
• If you want to sprout - then sprout till the seeds are starting to sprout.
• Grind.
• Or, if just using flours, select the ones you want to use.
• Mix a dough - if too moist, add more dry flour.
• Add colour, if desired.
• I add soaked mung beans at this stage. Also sunflour seeds, sesame seeds, (roased nuts), (dill).
• If you wish to "sour - dough", then do so. Or, if you just want the taste, without the process: add lemon juice, or vinegar, (try different types - different end flovours).
• Place in greased, or lined baking containers - the shape you want.
• Bake   -   just like normal bread..

Slice in thin slices 

Enjoy… as they say…..

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