The precursor to this recipe is my famous Quinoa Pizza Dough, (well famous to me and my family, we have it once a week). And this bread has quickly become a favorite as well, eaten still warm with French salted butter, ooh la la indeed. I took the pizza dough recipe, added sesame, sunflower, and pumpkin seeds as well as some gluten free oats, subbed out the sugar for molasses and voila, a simply amazing artisan bread! —American Gastronomic
1 large loaf
any GF flour blend
pepitas (pumpkin seeds)
additional water (warm)
In This Recipe
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.