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        AIP Pumpernickel Bread Recipe

        AIP Pumpernickel Bread Recipe

        Have you scoured high and low over the Internet looking for a satisfying AIP bread recipe that is not for a flatbread but instead for a nice and hefty loaf? Your search stops here!

        My name is Dora Siah and I embarked on the Paleo Autoimmune Protocol (AIP) 2 years ago to reverse my Graves' Disease, an autoimmune hyperthyroid condition. I enjoy experimenting in the kitchen and created Provincial Paleo to share my Paleo and AIP recipes and contribute to the growing AIP community. My latest recipe is the result of a year of testing and I'm pleased to present it to you.

        This AIP Pumpernickel Bread recipe produces a dark and hearty loaf with earthy caramel notes and slices easily without crumbling. It is similar to the traditional German Pumpernickel. Perfect as an occasional treat, you can slice it thinly and serve it either as a classic or open-faced sandwich, or toast it lightly and enjoy it with your preferred sweet or savoury AIP spreads. It is also enjoyable with a piping hot bowl of soup. My children love dipping it in a mix of balsamic vinegar and olive oil! The loaf can be sliced and stored in the freezer as well.

        This bread recipe is compliant with the Paleo Autoimmune Protocol (AIP) and is free of :

        - Additives

        - Dairy

        - Eggs

        - Gluten

        - Grains and Pseudo-grains

        - Legumes

        - Nightshades

        - Nuts and seeds (including seed-based spices)


        My family and I love this recipe so much, that I would like to offer it to you on a Pay What You Want basis. What does that mean? It means that you can choose to pay nothing and download the recipe for free, or pay any amount you wish (starting from $0.99 USD – as per Gumroad requirements). It is as simple as that!

        I hope you will enjoy this AIP Pumpernickel bread recipe as much as my family does!

        Happy baking!

        - Dora

        How to download the recipe:

        i. Key in the desired amount you wish to pay for the recipe beside the box stating 'Name a fair price' (key in '0' if you do not wish to pay)

        ii. Click on the 'I want this!' button

        iii. Key in your email address where you want the recipe pdf to be emailed to (plus your credit card details if making a payment, then click 'Give')

        iv. You should receive an email shortly with the subject 'You got AIP Pumpernickel Bread Recipe!' (Check your junk mail box if it does not appear in your in box)

        v. Click on the 'Download' button and save the recipe pdf.


        Some frequently asked questions:

        1) What flours/ starches does it require?

        - The recipe calls for plantain flour, tigernut flour, and tapioca starch.


        2) Can I substitute the flour/ starch with another ingredient?

        - No, as the combination of plantain and tiger nut produces the unique colour and flavour of the Pumpernickel bread. The tapioca starch may be substituted with arrowroot starch though.


        3) What is it leavened with?

        - A combination of active dry yeast (yes, this is AIP-compliant) and baking soda with cream of tartar.


        4) I am unable to take yeast. Is there a yeast-free version of this bread recipe?

        - I do not have a yeast-free bread recipe at the moment but will definitely make it available when I create one successfully!


        5) Does it contain coconut? I am coconut-intolerant.

        - The recipe calls for coconut oil, but is otherwise free of other coconut products such as coconut flour or coconut milk.


        6) What do you use as a binder if the recipe is egg-free?

        - Gelatin powder is used as a binder. If you are using the Great Lakes brand of gelatin it would be the red can (not the green can, which is collagen hydrolysate).


        7) Are there any sweeteners used?

        - Maple syrup and blackstrap molasses are used.


        8) Do I need any special appliances or kitchen tools to make this loaf?

        - You will need a narrow loaf pan of less than 5" width (I used a 4.4” wide pan) for best results plus an oven capable of heating between 200°F/ 93°C and 350°F/ 175°C. Other recommended appliances include an immersion blender (a food processor or blender would work too), a stand mixer (though a hand held mixer could work), and preferably a food thermometer to test for doneness.


        9) What format is the recipe file in?

        - It is in pdf format. You can view it on your computer, laptop, tablet, or smartphone. You can also print it out if you wish. As this is an electronic product, I am unable to offer refunds.


        (Please note that it may take up to several minutes for the download link to appear in your email receipt and is normal)

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        • Size 341 KB
        • Length 3 pages

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        Your rental will be available for 30 days. Once started, you’ll have 72 hours to watch it as much as you’d like!

        Thank you!

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