Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg M.D

Author:Jeff Hertzberg, M.D.
Language: eng
Format: epub
ISBN: 9781250018304
Publisher: St. Martin's Press

“Pumpernickel” Date-and-Walnut Bread

The sweetness of the dried fruit and the richness of the nuts are wonderful with the aromatic pumpernickel dough. Even though pumpernickel’s an assertive flavor, the fruit and nuts take center stage.

Makes 1 loaf

1 pound (grapefruit-size portion) Pumpernickel Bread dough (here)

¼ cup chopped walnuts

¼ cup chopped dates or raisins

Parchment paper or a silicone mat, for the pizza peel

Water, for brushing the loaf

1. Dust the surface of the dough with rice flour and pull out a 1-pound (grapefruit-size) piece. Place it on a piece of parchment paper or a silicone mat prepared with flour. Sprinkle the dough with more flour and press the dough until you have a ½-inch-thick rectangle. Check occasionally to be sure the dough is not sticking to the parchment paper. If it is, carefully lift the stuck part of the dough and sprinkle more flour under it.

2. Distribute the walnuts and fruit over the dough. Roll the dough, starting on the long side, into a log, lifting the parchment paper or silicone mat to help ease the dough from its surface. Smooth the log with wet fingers, cover loosely with plastic, and allow to rest for 60 minutes.

3. Preheat a baking stone near the middle of the oven to 400°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.

4. Brush the top with water, and then slash, about ½ inch deep, with a wet serrated bread knife (see photos, here).

5. Slide the loaf (or place the silicone mat) onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door (see here for steam alternatives). Bake for about 50 minutes, or until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.

6. Allow to cool on a rack before eating.

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