One of the most frustrating things about being on a low salicylate diet is having to try and find good healthy bread that doesn’t come loaded with seeds or vinegar. Sometimes it’s just easier to pack a sandwich when you have a day of racing about than worry about whether you’ll be able to find a low salicylate option while you’re out and about.
I found this easy pumpernickel bread maker recipe which I’ve adapted to be lower in gluten and low salicylate. I whip this one up, leave it cool before slicing. And then freeze the slices I won’t eat in the next day or two. This means I can pull out some yummy pumpernickel bread when I need it. Of course if you’re a family eating this loaf it may well disappear in a couple of days. I love the warmth the cocoa gives to pumpernickel. I haven’t tried substituting carob for cocoa, as I have no issues with cocoa.
Prep Time: 10 mins
Bake Time: 3 1/2 hours
750gm Loaf Recipe
1⅛ cups warm water
1½ tablespoons rice bran oil
⅓ cup molasses (or i use 1/4 cup golden syrup if you don’t have molasses)
3 tablespoons cocoa
½ teaspoon sea salt
1½ cups bread flour
1 cup rye flour
1 cup buckwheat flour
2½ teaspoons bread machine yeast
Add the ingredients, in the order listed, to the bread pan of your machine. Add the yeast last, making a well or indentation for it to be placed in. This will keep the yeast dry until the right time.
Set the bread maker to the wholemeal bread setting and press start.
The machine will knead, rise and bake the bread. When it is finished, place it on a cooling rack.