blueberry, oat & buckwheat loaf

Directions

1. mix together the flaxseed meal & 9 tbs boiling water & let stand for 10 minutes. After the 10 minutes, you should notice that when you give it a stir, it has the same consistency as raw egg white.
2. mix together the brown sugar, yeast & 4 tbs warm water & allow to activate for 10 minutes.
3. in a large bowl, combine the dry ingredients & use a whisk to combine them thoroughly.
4. once the flaxseed has become thick & the yeast has risen, combine the two mixtures together along with the rice milk. Make a well in the center of the dry ingredients & pour in the wet mixture as well as the blueberries. Mix the ingredients together until all the dry ingredients have been incorporated & the dough holds its shape. Form a ball with the dough, place it back in the bowl & set it in a warm place to rise for 3 hours.
5. once the dough has risen, it is time to preheat your oven. Place your cloche inside the oven so it reaches the same temperature during the preheat & bring the temperature to 180C.
6. once the oven is hot, make sure your dough is formed into the shape you want, slice an X into the top of it, lightly dust it with oat flour & place it under the cloche to bake for an 1.25 hours. Remove the cloche & continue to bake for another 30 minutes uncovered. You’ll know the bread is done because it will make a hollow sound when tapped.
7. transfer your bread to a wire cooling rack to cool.