baking instructions - (almost) pumpernickel bread

From Mix to Masterpiece: Your Pumpernickel Style German Rye Bread

Ready to bake an authentic loaf at home? With our best gluten free baking mix, you can achieve the hearty crust and rustic soul of a traditional Pumpernickel Style German Rye Bread without any compromise. Our gluten free baking mixes are designed for guaranteed success, making it easier than ever to enjoy a fresh mix gluten free directly from your oven.

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oven 410 degrees for gluten-free baking

step 1: Prepare the Oven

For a perfectly crispy crust, place a baking tray or dish with 27oz (800ml) of water on the lowest rack of the oven to create steam. Insert an additional oven rack in the middle and preheat the oven to 410°F (210°C) (upper & lower heat).
baking tray for gluten-free baking

step 2: Prepare the Pan or Tray

Grease a loaf pan (approx. 9–10") or line it with baking paper. If greasing, use a neutral oil (e.g., sunflower oil) to maintain the bread's natural flavor.

Note: You can use a loaf pan or shape the dough into a free-form loaf on a baking sheet, depending on your preference.
mix dough for gluten-free baking

step 3: Mix, Knead & Rest

Mix the entire baking mix with 19.6oz (580ml) of lukewarm water. We recommend kneading the dough by hand for up to two minutes until it feels smooth. For best results, let the dough rest for 30–60 minutes before proceeding.
baking tray for gluten-free baking

step 4: Shape & Score the Dough

Fill the dough into the pan (or shape it into a loaf). Using damp hands, smooth and shape the dough as desired, moistening your hands multiple times if necessary. Moisten the surface of the dough. For a professional look and a controlled rise, make a longitudinal cut (lengthwise) approximately 0.4" (1cm) deep into the surface.
baking tray with dough in oven for gluten-free baking

step 5: Baking

Place the tray with the shaped dough on the middle rack and bake for 80 minutes.

Shortly before the end of the baking time, test if the bread is done by inserting a long wooden skewer into the center.

  • If no dough sticks to the skewer, the bread is ready.
  • If dough still sticks to it, bake for another five minutes and then test again.
gluten-free baking cooling rack

step 6: Cooling & Safety

Afterward, remove the bread from the pan (or tray) and let it cool completely on a wire rack.

Note: When opening the oven, be cautious of escaping hot steam. Carefully remove the water dish once it has cooled down slightly.
yeast and sugar for gluten-free baking

Optional: Gourmet Version (Yeast & Sugar)

For an even better baking experience, you can add 0.5oz (15g) yeast and/or 0.5oz (15g) sugar to the mix in step 3.

  • Yeast Guide: You can use either fresh or dry yeast.
  • Dry Yeast: Use approx. 0.5oz (14-15g), which is roughly 2 standard packets.
  • Fresh Yeast: Use approx. 0.5oz (15g), which is roughly one small 0.6oz cake.

Extended Rising Time: If adding yeast, let the dough rise for up to 2 hours after kneading. After shaping the dough (Step 4), let it rise again for another 40 minutes before placing it in the oven.
Please also make sure to check our instructions for high-altitude baking.