Ingredients
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1 cup teff, ground
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2/3 cup gluten-free oats, ground
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2 cups brown rice flour
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2 cups slightly warm water
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2 teaspoons cider vinegar
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1/2 cup walnuts or 1/2 cup almonds, ground
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2/3 cup arrowroot (or potato or cornstarch or tapioca or a mixture of two)
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1/3 cup sesame seeds, ground
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1/3 cup sunflower seeds, ground
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1/2 cup flax seed, ground
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3 ounces chia seeds, ground (5 tablespoons)
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1 tablespoon guar gum
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2 teaspoons baking powder
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2 teaspoons baking soda
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2 teaspoons sea salt
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1 tablespoon yeast
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1/2 cup water, 115 degrees
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1 teaspoon sugar
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1/2 cup olive oil
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4 tablespoons honey
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4 eggs, room temperature
Instructions
- In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
- In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
- In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
- In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
- Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
- Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.