Multigrain gluten free, vegan bread

Multigrain gluten free, vegan bread
Bake 350 F 45-60 mins
makes 1 loaf

2 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 teaspoon organic cane sugar(coconut sugar)
1 1/4 cup sorghum flour
1 cup oat flour
1/2 cup buckwheat flour
1/2 cup arrowroot starch or tapioca starch
1 1/2 teaspoons sea salt
1/3 c melted coconut oil
2 tablespoons pure maple syrup (or 1 T coconut sugar or honey)
1/4 cup ground chia seeds
1/4 cup whole psyllium husks
1/2 cup sunflower seeds

1 tablespoon oil( coconut butter melted)
1 tablespoon sesame seeds

•    Add ¼ c flakes sunflower & pumpkin seeds-extra water to accommodate
•    Cinnamon raisin, ½ c raisins, cloves, cinnamon, nutmeg, allspice

Lightly grease 9×5 loaf pan or line with parchment paper.  In medium bowl, whisk together the warm water, yeast and teaspoon of sugar.  Let sit for 5 minutes to proof and become foamy.  While the yeast is activating, sift together the sorghum flour, oat flour, buckwheat flour, arrowroot starch, and salt.

When the yeast is ready, add the oil, maple syrup or sugar, ground chia seeds and psyllium husks to the yeast mixture.  Stir and let sit 2-3 minutes until thick.  Combine wet with dry ingredients until thoroughly mixed)

Scoop bread dough into prepared loaf pan.  Smooth out the dough with a rubber spatula or wet fingers.  Cover with damp cloth and let rise for about an hour or until the dough has doubled in size.  After the dough has risen, preheat the oven to 350 degrees.  Place a water bath on the lower rack in the oven (I filled an 8×8-inch pan halfway with water).  Lightly brush with oil and sesame seeds.  Place in oven on middle rack and bake for 45-60 minutes until the crust is golden brown.

Remove bread from oven and place on cooling rack.  Let cool for 10 minutes before removing the bread from pan.  Allow bread to cool for about an hour before cutting (it will be too gummy if you cut it too soon).  Once cooled, slice and serve.  Store in paper bag.



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