Rustic Six-Seed Brown Bread
dry ingredients:
3/4 cup quinoa flour
1/2 cup buckwheat flour
1/4 cup flax meal
1/4 cup tapioca starch
1 Tbs. sesame seeds
1 Tbs. sunflower seeds
1 Tbs. pumpkin seeds
1 Tbs. caraway seeds (ground a bit)
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 Tbs. cocoa powder
wet ingredients:
2 egg replacer eggs (mix according to directions)
1 Tbs. molasses
1/2 – 1 cup warm water
1 Tbs. chia seeds
1 Tbs. instant coffee
directions:
Heat oven to 400°F. Line a baking sheet with parchment paper for formed oval loaf or generously grease a bread pan.
In a bowl, combine 1/2 cup warm water with the rest of the wet ingredients, set aside while mixing the dry ingredients in a large bowl.
Using dough hook(s) on your mixer, add the wet ingredients to the dry and add more warm water, as needed, to reach a soft, sticky dough (the dough should just hold its shape, but if it seems too firm, incorporate a little more water).
Spread dough into bread pan – leveling with a wet spatula OR heap the dough onto the baking sheet, using a spatula dipped in water to gently form it into a 5 x 8 inch shallow oval.
For the oval loaf – use a long knife blade and slash a diagonal grid pattern on top of the loaf – making four or five 1/4 inch deep cuts each way.
Bake for 30 minutes until brown and crusty. Let cool on a wire rack.