Seedy Sandwich Bread

It's that time again! The Gluten Free Ratio Rally is back and this time we're bringing you bread! Karen of Cooking Gluten Free is hosting this month, so please check back on her site for a full list of all the delicious creations! I've also included a list of the other wonderful looking recipes at the end of this post.

To find a ratio that worked for me, I started with measuring the ingredients in my successful sandwich bread recipe. From there I rounded numbers and played with the amount of water, varying from 300 grams to 400 grams. A 1 part gluten free flour mix to 1 part water ratio ended up working out the best for me.

A couple of quick tips about how I make this bread before we get started;

The dough should be considerably more wet than a gluten-full bread dough, sort of like a very very thick and gooey cake batter. You may want to add more water if your dough looks too much like a gluten-full bread dough.
I usually cut the edges of the parchment paper off, so it lines up with the top of the pan and eliminates burned parchment paper all over the oven.
I rise my bread on the edge of my kitchen table, directly over a wall heater cranked to 80 degrees. This seems to really make the bread rise well, occasionally I haven't paid enough attention and it's overflowed. If you're placing the bread in a spot that's not quite as warm, you may not get as much of a rise.

Seedy Sandwich Bread for the Gluten Free Ratio Rally

Ingredients

80 grams quinoa flour

75 grams amaranth flour

75 grams teff flour

60 grams potato starch

60 grams arrowroot starch

50 grams potato flour

1 tsp baking powder

1 tsp salt

1 tbsp ground flaxseed meal

2 tbsp boiling water

3 tsp yeast

1 tsp coconut palm sugar

2 eggs

1 tbsp apple cider vinegar

400 grams water

1/3 cup sunflower seeds

1/4 cup shelled hemp seeds

2 tbsp chia seeds, with 1/2 tbsp reserved to sprinkle on the top

Make

In the bowl of a stand mixer (or a large bowl) combine the flour, salt, and baking powder and whisk together.

In a small cup, combine the flaxseed meal and 2 tbsp of boiling water, whisk together to form a paste. Set aside.

In a 2-cup sized measuring cup, add the yeast, sugar, and 200 grams of warm water. Set aside and allow to rise to at least the 1 1/2 cup mark.

In a small cup, whisk together the eggs and apple cider vinegar.

Add the yeast mixture, flaxseed paste, egg mixture, to the stand mixer bowl (or large bowl).

Using the dough hook attachment (or a wooden spoon or strong arm), mix until mostly combined and then add the remaining 200 grams of water.

Mix until completely combined and then add the seeds.

Line a 5x9 inch loaf pan with parchment paper and pour the dough into the pan.

Cover and set in a warm place to rise for about 30 minutes or until the bread reaches the top of the loaf pan.

While the bread is rising, preheat the oven to 350 degrees and place a baking dish filled with 1 inch of water to the side on the bottom rack.

Once the oven has reached heat and the bread has risen, place the loaf pan in the oven and bake for about 45 minutes or until the top has browned and hardened.

Carefully pull the bread out of the loaf pan by the parchment paper, unwrap, and place on a wire cooling rack.

Let cool completely before slicing.

Makes 1 loaf.