This recipe offers a number of healthful benefits by incorporating sunflower, chia, caraway, sesame, and poppy seeds in one excellent gluten-free loaf. The chia seeds also absorb liquid, which helps maintain more moisture in the bread.
1/4 cup unsalted, roasted sunflower seeds kernels
1 tablespoon chia seeds
1 tablespoon caraway seeds
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons honey
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100° to 110°)
4.2 ounces sweet white sorghum flour (about 1 cup)
3.9 ounces potato starch (about 3/4 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 tablespoon xanthan gum
1 teaspoon baking powder
1 teaspoon sea salt
1/4 cup canola oil
1 teaspoon white vinegar
2 large eggs, lightly beaten
How to Make It
Combine first 5 ingredients in a small bowl, stirring to combine. Set aside.
Dissolve honey and yeast in 1 1/2 cups warm water in a medium bowl; let stand 5 minutes.
Weigh or lightly spoon flour, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flour, potato starch, cornstarch, xanthan gum, baking powder, and salt in a large bowl; beat with a mixer at medium speed until blended. Add seed mixture, yeast mixture, oil, vinegar, and eggs; beat at low speed until blended.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85°), free from drafts, 45 minutes or until dough reaches top of pan.
Preheat oven to 375°.
Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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