The Bread Baker.

In April, I attempted to bake my first loaf of bread (that contained yeast and did not require a bread machine). But wait! Not only was it my first official time making bread, but I also decided to make it gluten-free (see yesterday's post for more on eating g-free). To my surprise, the bread turned out wonderfully; it rose well, sliced smoothly, was doughy and chewing, and toasted crisp in the mornings.

Since that first attempt, I've baked bread six other times, twice using that first recipe, and four times trying different types of g-free bread recipes. All of my recipes are courtesy of the Whole Life Nutrition Kitchen blog and cookbook. I've modified this recipe, this recipe, and I've made three breads out of the cookbook (these recipes are not online).

However, last night I was feeling extra inspired and decided to make my own recipe. Tony, who dislikes carbs and doesn't care for bread unless it is completely slathered nut butter), ate a piece plain, and that my friends, must be a sign that this bread is a keeper.

Seedy Bread

This bread is gluten-free, whole grain, and contains 6 types of seeds. You'll enjoy this bread if you like chewy and doughy breads that are also hearty. If you are looking for an airy, plain-tasting, fluffy bread, one that is similar to white bread, this bread is not for you. Any assortment of seeds will work. While some of the ingredients look scary or hard to find (I'm looking at you xanthan gum!) they can all easily be found at Bulk Barn and for cheap. They are all required to make a gluten-free bread rise, to give it proper texture, and to help all of the ingredients bind. Trust me, gluten-free baking is quite a science! Makes 1 loaf or 14 slices.

1 1/4 cups warm water
1 package of instant yeast
1 teaspoon cane sugar

2 tablespoons coconut oil (or other vegetable oil)
2 tablespoons honey (or maple syrup)
3 tablespoons apple butter (or apple sauce)

1/2 teaspoon salt
2 teaspoons xanthan gum
1 1/2 cups millet flour
1 1/2 cups brown rice flour
1/2 cup tapioca flour

1 tablespoons chia seeds
1 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons hemp seeds
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds

You'll need three bowls and a loaf pan lined with parchment paper or well-greased. Place the sugar and yeast in one bowl, add the warm water. Stir, and let it sit for 10 minutes. In the next bowl, add all of the dry ingredients (including the seeds) and then mix. In the last bowl, add all of the wet ingredients and stir well to fully mix the sticky honey. Add the wet ingredients to the yeast and water bowl after the 10 minutes. Stir gently to combine. Now, add all of the wet to the dry bowl. Stir well to mix everything; this may take a good 5 minutes of mixing. Place the batter into the loaf pan, spread evenly (note: gfree bread doughs don't need to be kneaded. Also, the dough will be sticky, this is normal). Place the loaf pan into a 200F oven for 35 minutes; leave the oven door open. Lastly, increase the heat of the oven to 375F and bake for 35 minutes. Remove from oven and let cool for 10 minutes before removing from the pan and placing on a cooling rack for another 20 minutes. When mostly cooled, slice using a sharp knife. Store the bread in the fridge or in the freezer if not planning on eating all of the bread within 3 days (since there are no preservatives, the bread won't last long without a freezer!).

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