It seems one of the difficulties people have with the SCD is not having the comfort of bread. In the Healing Foods Cookbook I have several recipes for bread and one of them in particular is my favourite, because it reminds me of a bread I used to love when I was eating a ‘normal’ diet. The bread I am talking about is called pumpernickel bread and normally this bread is a dark grainy non leavened bread made from rye. The SCD version in the cookbook is made with almond meal and walnuts giving this bread the same consistency that the other bread has. It is nutty and chewy. It is great toasted with jam or cheese and fabulous with scrambled eggs. But it can be trial and error getting any of the baked goods with SCD ingredients to bake properly. Most of the times it is to do with baking the dough slow enough as well as hot enough to get it to bake through. Generally I have found that a setting 150C/300F with the fan going works well. Some ovens tend to get hotter and then you need to lower the temperature. Also it is essential to place the baking tin in the lower half of the oven so that the top of the tin is at about the centre.

I tend to get quite a few emails asking why one of the baked goods hasn’t worked out. This is difficult to determine of course, as I am not in the kitchen with the person…So I have made a video of how to make the pumpernickel bread, hoping it will help you along. This is the first video I made all by myself and the sound is a little funny, but I’m sure the video nevertheless gets across how simple it is to make this great bread.

Pumpernickel Bread