Wheat Free (Could Be Gluten Free) Sandwhich Bread

This is my favorite bread! It really tastes like a regular hearty bread. It isn't too dense. It cuts wonderfully and isn't crumbly! If you use gluten free oats you could make it gluten free!

• Ready In: 2 hrs
• Serves: 10-12
• Yields: 1 loaf

Ingredients

• 2  cups water
• 1⁄4 cup yogurt
• 1  cup  raw sunflower seeds
• 1  cup  raw uncooked brown rice
• 1  cup  rolled uncooked oats
• 1  cup tapioca flour
• 1⁄4 cup raw sugar
• 2  teaspoons  celtic sea salt
• 3  tablespoons olive oil
• 2  eggs
• 2  egg whites
• 1 1⁄2 tablespoons xanthan gum
• 3  tablespoons instant yeast

Directions

1. Put water and yogurt in blender. Add sunflower seeds, rice, oats, 2 tbsp sugar, sea salt, and 3 tbsp olive oil. Blend on high for six minutes, but give your blender a slight rest every two minutes so as not to over-heat the motor if your blender is not a strong one.
2. I now let the whole mixture sit overnight. If you wish, go directly to step 3.
3. Just before baking add eggs and egg whites to blender. Blend on high for 3 minutes.
4. In a seperate bowl add 1 cup tapioca flour, xanthum gum, 1/2 tbsp sugar, and yeast. Give a slight mix to blend ingredients.
5. Pour wet ingredients into dry and mix by hand until well combined.
6. Grease two 9 X 5 loaf pans. Split mixture between both pans and set to the side and allow the yeast to rise for about 40 minutes.
7. In a preheated oven, bake bread for about 1 hour at 350 degrees F. Check after 40 minutes as my oven is a little off and timing may not be accurate for your oven.
8. Note: I often brush the loaf with butter and add dehydrated garlic and onion flakes to the top.