Super Seed Sprouted Bread (gluten free and vegan)
Bread...glorious bread! Nothing is more delicious and comforting than a warm piece of homemade, whole grain bread. Homemade gluten free bread has been a challenge for me. I could never get my dough to rise. I just assumed gluten free dough didn't rise. This time I tried putting my dough into a warm oven for an hour and boom! A beautiful, puffy bread dough!
For the Super Seed Sprouted Bread I used a sprouted gluten free flour blend from this company. I really love all of their gluten-free products. I also used their sprouted sunflower seeds in the recipe. There is a good amount of flax and hemp seeds in the dough for more nutritional punch. This bread is perfect for spreading with butter and honey, making avocado toast or serving with a bowl of vegetable soup.
Super Seed Sprouted Bread
2 cups of sprouted gluten free flour or substitute 1 cup of gf oat flour, 1/2 cup of brown rice flour and 1/2 cup of white rice flour
3/4 cups of gluten free oats, pulsed in the food processor (you want a little texture)
1/2 cup of potato starch
1/2 tsp of xanthan gum (omit if you use a blend with xanthan gum)
1 1/2 tsp of sea salt
2 tsp of baking powder
2 1/2 tsp of dry active yeast
3 Tbs of hulled hemp seeds
1/4-1/2 cup of sunflower seeds, pulsed once or twice in the food processor
2 Tbs of coconut sugar
1 Tbs of honey
1/3 cup plus 2 Tbs of extra virgin olive oil
4 flax "eggs" (4 Tbs of ground flax mixed with 12 Tbs of filtered water. Let mixture sit until thickened.)
1 3/4 cups of non-dairy milk
Heat your oven until just warm and then turn it off.
In a small sauce pan, heat the non-dairy milk until just warm. I used a thermometer and heated my milk to 100 degrees F. Add the yeast, honey and coconut sugar and stir to combine. Let the yeast mixture sit for 5-10 minutes until it's foamy. (This is how you know the yeast is working!)
In a large mixing bowl combine the flour, potato starch, oats, xanthan gum, sea salt and baking powder.
When the yeast mixture is foamy, add the olive oil and flax eggs. Whisk until combined. Add the wet mixture to the dry ingredients and stir until the dough comes together. Add the hemp seeds and sunflower seeds and stir to incorporate.
Scoop the bread dough into a greased 8X4 inch loaf pan. Cover with a kitchen towel and place in the warm oven for 1 hour. After an hour the dough should be puffy. Take the loaf pan out of the oven and heat the oven to 350 degrees F. Bake the bread on the middle rack for 1 hour. When the pan is cool enough to handle, turn the bread out onto a cooling rack. Wait until the bread is just slightly warm (or completely cooled) before slicing. If it's too warm it could fall apart when you slice it and that would be a tragedy! Smother in butter and honey and enjoy.