Caraway Seed Whole Grain Bread, gluten-free

When I prepared for my interview with Marco Borges I read his cookbook The 22-Day Revolution Cookbook. It is excellent. I was surprised to see that the Seeded Whole Grain Brain, which is a yeasted gluten-free bread did not contain and starch, tapioca flour, xanthan gum or bean flours. I thought these ingredients were necessary. Not so! I made it, and as usual, I modified it a little. In the original, pumpkin, sunflower and hemp seeds were used. I wanted to make a “rye” bread so I used caraway seeds. Also, I didn’t have quinoa flour so I thought I would use millet flour. I didn’t have millet flour, but I did have millet grains which easily turn into flour in a high-powered blender. I didn’t have oat flour either so I ground some from Rolled Oats. The result was gorgeous! I have made this recipe many times and continue to modify it. I now use sorghum grains that I grind to make flour and use in place of rice flour. The bread can be a little crumbly so I recommend using xanthan gum for an excellent bread texture, which slices easily.

2 cups warm water, divided
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon maple syrup
1 Tablespoon canola oil
1 cup rolled oats (ground into flour)
1 cup sorghum grains (ground into flour)
1 cup whole millet (ground into flour)
2 Tablespoons ground chia seeds
3 Tablespoons ground flax seeds
1/2 teaspoon salt
1/4 cup caraway seeds, set aside 1 Tablespoon for topping.
1 Tablespoon rolled oats for topping
Optional: 2 1/2 teaspoons xanthan gum

Directions:

Proof the yeast: In a bowl combine 1 cup of warm water (about 110^oF) with the yeast and maple syrup and allow it to froth for about 5 to 10 minutes. (The yeast mixture should get frothy and bubbly. It it doesn’t, toss it our and try again.) Add the second cup of water and oil and set aside.

In another bowl, combine the dry ingredients, except for the caraway seeds and 1 tablespoon of rolled oats. Whisk well.

Pour the wet ingredients into the dry and stir well. Gently fold in the caraway seeds except the 1 tablespoon for the topping.

Spoon the batter into a loaf pan (8″x4″) lined with parchment paper and use the back of a spoon to gently press and smooth out the top of the batter. I like to brush the top with a little water to smooth it out. Sprinkle with the reserved seeds and the oats.

Cover the loaf pan with a damp kitchen cloth and set aside to allow the loaf to rise for approximately 45 minutes. Check on the loaf after 30 minutes and remove the towel or wrap to allow the loaf to fully rise.

Preheat oven to 350^oF, then bake the loaf for about 50 minutes.

Turn off heat and let loaf sit in oven for another 10 minutes. Remove the pan and let it cool on a wire rack. Let the loaf cool completely before slicing to prevent crust from crumbling.