You may also like
Categories:
ingredients flour blend quinoa flakes sesame seeds sunflower seeds pepitas oats salt yeast granules ingredients meal water olive oil molasses sugar water
Viewed: 43 - Published at: 3 years agoIngredients
- Dry Ingredients
- 2 cups any GF flour blend
- 1 cup Quinoa Flakes
- 1/2 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas (pumpkin seeds)
- 1/2 cup GF Oats
- 1 teaspoon salt
- 3 teaspoons yeast granules
- Wet Ingredients
- 4 tablespoons flax meal
- 3/4 cup water
- 6 tablespoons olive oil
- 1 tablespoon Molasses
- 1 teaspoon sugar
- 1 cup additional water (warm)
Method
- Grease and flour a baking sheet. Set aside.
- Combine all dry ingredients and thoroughly mix using a wide whisk. Set aside.
- Combine all wet ingredients in a stand mixer except for the 1 cup of warm water. Let wet mixture sit about 5 min to allow the flax meal to thicken.
- With your mixer on a low speed start to add the dry ingredients a spoonful at a time, alternating with splashes of the warm water until all dry ingredients are incorporated. The dough should be thick but not crumbly, add more or less water to achieve this consistency. This is a free standing dough, so it will need to keep its own shape.
- Ball up the dough as much as you can using a wide spatula in the mixing bowl and turn out onto the greased and flour baking sheet. With floured hands lightly shape the dough so that it is as uniformly round as possible. Let rise for 1-2 hours depending on your climate. The dough should about double in size.
- When your dough has almost doubled in size, heat your oven to 350 degrees. Again with floured hands lightly reshape into a slightly smaller dome, gently pressing out some of the rise, but do not knead. For a decorative look, brush the top of the dough with olive oil and sprinkle on a mixture of the oats and seeds.
- Bake for 1 hour or until completely browned. Set on a rack to cool, but enjoy while still warm.
