Daily bread

IMG_8007xsIngredients:

  • 200g gluten-free all purpose baking flour
  • 100g tapioca flour (GF)
  • 100g millet flour (GF)
  • 50g brown rice flour (GF)
  • 50g white rice flour (GF)
  • 550ml warm water
  • 1 teaspoon dry yeast
  • 1½ tablespoons cane sugar
  • 1/3 teaspoon Herbes de Provence (GF)
  • 3 tablespoons roasted flax seeds (GF)
  • 2 tablespoons sunflower seeds (GF)
  • sea salt
  • 1 tablespoon canola oil plus 1 tablespoon water for brushing
  • 1 teaspoon flaxseeds (GF)
  •  

 

Scenario:

Sift the flours and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure the water is warm to the touch and combine it alternately with dry ingredients. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 40 minutes, meanwhile preheat the oven to 250°C.

Add sea salt, Herbs de Provance and seeds to the dough, stir with a wooden spoon until combined. Place in a greased 10 x 30cm loaf pan. Cover and let it rise until doubled, about 30 minutes. For the glaze, whisk a tablespoon oil with a tablespoon water and brush the loaf just before baking, then drizzle with a teaspoon flaxseeds. Bake in the preheated oven for 20 minutes, then lower the temperature to 200ºC and bake for another 25 minutes. Cool on a wire rack.

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

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