"A little time consuming and laborous, but healthy and tasty"
gluten-free oats, ground
brown rice flour
slightly warm water
1/2 cup walnuts or 1/2 cup
( or potato or cornstarch or tapioca or a mixture of two)
sesame seeds, ground
sunflower seeds, ground
flax seed, ground
chia seeds, ground
( 5 tablespoons)
water, 115 degrees
eggs, room temperature
In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.