Gluten Free Whole Grain Sandwich Bread

60g raw sunflower seeds unsalted

50g flax seeds

60g raw pumpkin seeds

300 ml hot water

300g millet flour (Cuisine Soleil)

80g brown rice flour (Cuisine Soleil)

80g tapioca flour (Cuisine Soleil)

10 ml guar gum

5 ml xanthan gum

15 ml salt

15 ml bread spice (recipe below)

30 ml gluten-free yeast

15 ml raw sugar

350 ml warm rice milk (43-46ºC/110-115ºF), divided

60 ml canola oil

15 ml cider vinegar

30 ml agave syrup

3 eggs

1. Oil and flour a 24cm x 11cm (9 1/2 x 4 1/2 inches) loaf pan.

2. Put a good layer of buckwheat flour into the mold to prevent the bread from sticking.

3. In a bowl, mix the seeds and hot water. Let soak for 1 hour.

4. Drain and rinse well.

5. Combine flours, gums, salt and spice in the bowl of stand mixer.

6. In a small bowl, dissolve yeast and sugar in 100ml of the warm rice milk.

7. Let stand for 5 minutes.

8. Pour the yeast mixture into flour mixture.

9. Add oil, vinegar, syrup, eggs and the remaining rice milk.

10. Start mixer at the lowest speed gradually increasing to third speed.

11. Beat 3 minutes.

12. Stir the seeds and beat 2 minutes more.

13. The dough will be thick but not thick enough to knead.

14. Pour batter into the prepared loaf pan.

15. Cover with a kitchen towel and let rise 30 minutes in a warm place. If it rises rapidly, reduce time to 15-20 minutes.

16. Preheat oven to 190ºC (375ºF) and place a bowl of hot water on the lowest rack of the oven (below the bread).

17. Bake bread 55 to 65 minutes.

18. Immediately remove from pan and cool completely on wire rack before cutting.

 

A spice mixture that Germans use to give different flavors to their bread recipes. Most of these spices are also considered to be digestive aids.

2 tbsp anis seeds

2 tbsp caraway seeds

2 tbsp coriander

2 tbsp fennel seeds

 

In a mortar or a coffee grinder, grind the ingredients. Pour the mixture into a or spice jar and store in a cool and dark place.

Use 1 tbsp of bread spice for a 750g loaf.