Teff and Buckwheat Sourdough Sandwich Bread (Pumpernickel) Gluten Free

This sourdough bread made with teff and buckwheat provides a taste and texture akin to pumpernickel bread, making it the most flavorful vegan gluten-free sourdough sandwich bread you can create. It's a hearty vegan, gluten-free loaf made with whole grain flours like buckwheat flour, teff flour, seeds, and a gluten-free sourdough starter.

This bread freezes effectively, so I recommend making two loaves by just doubling the recipe.

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Teff and Buckwheat Sourdough Sandwich Bread (Pumpernickel) Gluten Free

Prep Time:

25 minutes - 18 hours fermenting

Cook Time:

1 hour 10 minutes

Serves:

20 slices

Ingredients

Ingredients:

Equipment needed:

Electric Coffee Grinder

Extendable Baking Tin or Oval Springform pan - optional. Many gluten free breads call for an extendable baking tin. I use an oval springform pan and it seems to work just fine. Less expensive, plus I use it for cheesecakes as well so I get multi use out of it.

Flour Sifter - Sifting the flours will clear out any lumps and bring more air into the dough.

Preferment

1 cup gluten free sourdough starter (preference is Teff or Buckwheat Starter)
⅓ cup brown rice flour
¼ cup filtered water - (add 1 to 2 tbsp more if it's too thick)

Dough

1½ cup buckwheat flour
⅔ cup teff flour
½ cup flax meal - (or ground golden flax seeds)
2 tbsp sunflower seeds - (ground like flour)
2 tbsp pumpkin seeds - (ground like flour)
2 tbsp psyllium husk - not powder
2 tbsp caraway seeds - (ground like flour plus a few whole)
1 tbsp coriander seeds - (ground like flour)
2 tbsp maple or coconut sugar
1½ tbsp pink Himalayan salt - or 1.5 tsp sea salt
2½ cups filtered water - (+2 or 3 tbsp more if it's too thick)
Optional: 2 tbsp cacao or carob powder (for a more dark color)

Prep

Prepare all the seeds and grind them with an electric coffee grinder.

Make preferment

Mix starter, brown rice flour and water. Mix well.

Let the mixture sit in a warm (not hot) place for 3-4 hours until is light and bubbly.

If it's cold in your house – then it might take 5-6 hours.

Preparation

Form The Dough:

When the starter is prepared and active (you'll know it's peaked when it has a dome shape on top and air pockets inside), add the water and psyllium husk. Stir to combine. The psyllium will expand in the water as you sift the remaining flours.
Next, sift the flours into the same bowl. Stir everything together until combined. The dough should resemble a very thick pancake batter or brownie batter. If the batter is too thick, add water 1 tablespoon at a time. (1-3 tablespoons depending on your climate and flour moisture.) No kneading is necessary.

Bread Proofing:

Line the baking pan with parchment paper to prevent sticking. An extendable baking tin or springform pan is ideal for easy removal during baking, as they can be adjusted in size effortlessly.
Pour the dough into the pan and level it. Scatter whole caraway seeds over the surface.
Wrap with plastic or a towel to retain moisture and allow it to rise in a warm area for about 4-5 hours (in winter, it may require an additional hour or two).
The duration depends on the warmth of your kitchen.

Bake The Bread:

Preheat the oven to 425 degrees F.
When ready to bake, take off the wrap, cover with aluminum foil to retain moisture (without it touching the dough), reduce the temperature to 380 F, and bake for 30 minutes.
Next, take off the foil. You can also take out the baking tin sides now (to ensure even baking on all sides) and continue baking for an additional 40-50 minutes until it is firm to the touch.
Let it cool down entirely before handling or cutting! The longer it cools, the better. I typically slice it the following day and freeze it.

Notes:

To measure the flours: Sift the flour, then scoop it into the measuring cup. Tap the cup once and use the back of a knife to level off the top. Avoid dipping the measuring cup into the flour, as this will result in using more than needed.
The finished batter before baking should resemble a thick pancake batter. Be cautious; if it's too thick, it won't rise much. If it's too thin, it won't bake evenly in the middle, resulting in a gummy texture.
For longer storage, slice the entire loaf, wrap in plastic and place the slices in a plastic bag in the freezer for up to 4 months. To defrost, simply put a slice in your toaster.
If you plan to consume the bread within 3-4 days, store it at room temperature in a sealed container.