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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 8 |
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A little time consuming and laborous, but healthy and tasty Ingredients:
1 cup teff, ground |
2/3 cup gluten-free oats, ground |
2 cups brown rice flour |
2 cups slightly warm water |
2 teaspoons cider vinegar |
1/2 cup walnuts or 1/2 cup almonds, ground |
2/3 cup arrowroot (or potato or cornstarch or tapioca or a mixture of two) |
1/3 cup sesame seeds, ground |
1/3 cup sunflower seeds, ground |
1/2 cup flax seed, ground |
3 ounces chia seeds, ground (5 tablespoons) |
1 tablespoon guar gum |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons sea salt |
1 tablespoon yeast |
1/2 cup water, 115 degrees |
1 teaspoon sugar |
1/2 cup olive oil |
4 tablespoons honey |
4 eggs, room temperature |
Directions:
1. 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.
2. 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.
3. In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
4. In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
5. 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.
6. 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.
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