This gluten-free bread is full of earthy flours and healthy seeds. Hearty yet surprisingly light, it make delicious toast for breakfast or croutons for soups and salads.
Yield: One 8 1/2 by 4 1/2-inch loaf
- 2 Tbsp. chia seeds + 3 Tbsp. boiling water
- 3/4 cup warm water
- 4 tsp active dry yeast
- 1 tsp sugar
- 1 cup brown rice flour, plus more for dusting
- 1 cup quinoa flour
- 1/2 cup potato starch
- 1/2 cup hazelnut flour or almond flour
- 1 Tbsp. sesame seeds
- 2 Tbsp. pumpkin seeds
- 1 Tbsp. hemp seeds
- 2 eggs
- 2 tsp salt
- 2 Tbsp. honey
In the small bowl combine chia seeds and boiling water. Set aside.
In another bowl, combine warm water, sugar and sprinkle with the yeast. Let stand until foamy, 5 to 10 minutes, then stir to combine.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the flours, potato starch, salt, and seeds. Slowly add the yeast mixture, eggs, chia seeds mixture and honey. Increase the speed to medium-low and knead for 1 to 2 minutes. Transfer the dough to a loaf pan. Dust the top with a bit of brown rice flour and seeds. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour.
Preheat the oven to 400°F (200°C). Bake the bread for 10 minutes and then reduce the heat to 350°F (180°C) and bake until the loaf is golden brown, 30 minutes more.
Let cool completely on wire racks before slicing and serving.
Inspired from Small Plates recipe.