PUMPERNICKEL BREAD

FLOUR BLEND
1 ½ C Brown Rice Flour
½ C Sorghum Flour
1/3 C Tapioca Flour
2/3 C. Potato Starch

2 ½ tsp Xanthan Gum
3 tsp Caraway Seeds
1 ½ tsp Salt
½ C. Dry milk Powder
1 T. Cocoa
3 T. Sugar, divided
2/3 C. Lukewarm Water
1 ½ T. Dry Yeast
7/8 Cup Warm Coffee or water
3 T. Molasses
1 tsp Vinegar
2 T. Vegetable Oil
3 Eggs

Combine flours, xanthan gum, caraway seeds, salt, milk powder, cocoa, and all but 2 tsp of sugar. Combine remaining sugar, 2/3 C Water, and yeast together in a bowl. In a separate bowl, combine coffee, molasses, oil, and vinegar. In a heavy duty mixer, mix flours well. Then add coffee-molasses mixture slowly and mix until well blended. Add Eggs. Add Yeast and water mixture.

When well combined, mix on highest speed for 2 minutes. Cover with a towel and let rise until doubled, approx 1 hour. Return to mixer and mix again for 3 min on highest speed. Fill Bread Pans 2/3 full. Let dough rise until slightly above the top. Bake at 375 degrees for 1 hr for large loaves, 25 min for small loaves.