Soaked (Sprouted) Gluten Free Multigrain Bread

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 almonds, ground
• 1 cup arrowroot (or potato or cornstarch)
• 1/3 cup sunflower seed or sesame seed, 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. 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. 2

   In your mixer bowl add the ground nuts, arrowroot, tapioca, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.

3. 3

   In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.

4. 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. 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. 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.