Gluten-Free Seeded Honey Bread

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 by Small Plates recipe.