Gluten-free Buckwheat Millet Bread

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 1 cup buckwheat flour
• 1 cup millet flour
• 1 cup teff flour
• 1/4 cup arrowroot
• 1/4 cup tapioca starch
• 1/4 cup rice flour
• 1/4 cup sweet rice flour
• 2 tablespoons flax seeds, ground
• 1/2 cup pecans, ground
• 1/2 cup almond meal
• 2 tablespoons psyllium husks
• 4 tablespoons psyllium husks
• 2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 2 tablespoons active dry yeast
• 1/3 cup olive oil
• 1 cup water, lukewarm
• 3/4 cup water, room temperature
• 1 teaspoon agave syrup
• 1 tablespoon salt
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds

Recipe

• 1 in a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
• 2 dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
• 3 combine eggs, olive oil, the other half cup lukewarm water.
• 4 stir 4 tablespoons psyllium husks into 3/4 cup water. stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
• 5 pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
• 6 it's important to knead by hand, because you have to feel if the dough becomes kneadable. if it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
• 7 knead at least 10 minutes on a starch dusted surface.
• 8 shape one round loaf, place loaf in a large bowl.
• 9 cover and let rest in a warm place for 2 hours.
• 10 after 2 hours don't punch the dough down! gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
• 11 put the tray into the oven and heat oven to 350 degrees f or 180 degrees celsius.
• 12 don't preheat!
• 13 bake for 1 hour.
• 14 after one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
• 15 let cool on a wire rack. unlike other gluten free breads, this one can be sliced and eaten warm.
• 16 enjoy!