Ingredients
Scale
- 2 cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar or honey
- 2 tablespoons olive oil
- 2 room temperature eggs (optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon fine sea salt
- 2 cups gluten free flour blend
- 1 cup sorghum flour
- 1 cup oat flour
- 1/4 cup ground psyllium husk
- 1/4 cup mixed seeds (sunflower, pumpkin, sesame, flax, chia)
Instructions
- In a large bowl, whisk warm water, yeast, and sugar. Let sit until foamy (5-8 minutes).
- Add olive oil, eggs, and vinegar, then whisk again.
- In a separate bowl, combine gluten free flour blend, sorghum flour, oat flour, ground psyllium husk, and salt. Stir in 2/3 of the seeds.
- Pour dry ingredients into the wet mixture and stir until thick and scoopable.
- Grease a loaf pan and line it with parchment. Scoop the dough in and smooth the top.
- Sprinkle the remaining seeds on top and let the dough rise until it crowns 1 inch over the pan (30-60 minutes).
- Bake in a preheated oven at 375°F for 45-55 minutes until golden and sounds hollow when tapped.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
For best results, use a scale for measuring ingredients. You can customize with different seeds or adjust the sweetness.
- Prep Time: 15
- Cook Time: 55
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free