- Gluten-Free
- Dairy-Free
- Thyroid-Friendly
- 4-6 Servings
INGREDIENTS
DRY MIXTURE
- 200 g. Buckwheat flour
- 100 g. Tapioca flour
- 100 g. Brown rice flour
- 50 g. Coconut flour
- 30 g. Hemp flour
- 2 tsp. Baking flour
- 1 tsp. Xanthan gum
- 1 tsp. or pinch Seaweed salt
- 30 g. Sesame seeds
- 30 g. Sunflower seeds
WET MIXTURE
- 7 g. Yeast (1 x sachet)
- 400 ml. lukewarm Water
- 1 tsp. Sugar
- 2 Eggs
- 3 tbsp. Olive oil
DIRECTIONS
- Turn oven on to 50 degrees Celsius (for the purpose of activating the dough – good if cold weather/ winter)
2. Add the yeast, and sugar to the lukewarm water, stir vigorously to dissolve both, and leave for about 10 minutes until foam forms.
3. Sift all flours, baking powder, xanthan gum, and salt into a large bowl.
4. In a separate bowl, lightly beat the eggs, add the activated yeast mixture and olive oil and combine.
5. Add the wet mixture to the dry mixture, then add the seeds and mix well using either a handheld ‘bread’ mixture or food processor (with dough-making part) or use a wooden spoon.
6. Pour the mixture into a baking paper-lined load tin.
7. Cover the mixture with a tea towel and allow it to rest (I usually place it in the low-heat oven and at this stage switch the oven off). Or if a warm day just leave on a benchtop. This process enables the yeasts to work and the dough will rise. Allow 1 hour.
8. Baste top with olive oil and a few sesame seeds.
9. Switch the oven on to 200 degrees Celsius.
10. Place in the heated oven and cook for 50 – 55 minutes.
11. Remove from tin and wrap in a tea towel allowing to cool. The tea towel wrap ensures the bread keeps its moisture.
12. When cool, slice and freeze off portions to enjoy throughout the week.
13. Keeps to 2-3 days in the fridge.
