Paleo grain bread

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Combine the water, molasses and yeast in a large mixing bowl and stir until the yeast has dissolved. Leave to stand for about 15 minutes until a light foam has formed.
2. In a small bowl, mix 100 g of the Ruut cassava flour with the chia seed flour, the linseed flour, the finely ground psyllium husks, the poppy seeds, the sesame seeds and a heaping teaspoon of salt.
3. Add to the yeast mixture and stir well. Now add the eggs and the oil and mix well with a wooden spoon.
4. Knead the mixture with another 190 g of the Ruut cassava flour to form a sticky but firm dough. Add up to 4 tablespoons of flour if needed.
5. Shape into an oval loaf of approx. 25x18x4 cm and place on a baking tray lined with baking paper. Cover with a cloth and let rise for 75-105 minutes, until dough has risen and is soft to the touch.
6. The oven to 190°C. preheat with top/bottom heat. For the topping, whisk together 1 egg white, 1 teaspoon molasses, and 1 teaspoon water in a small bowl and brush onto the loaf. Sprinkle with sunflower and pumpkin seeds.
7. Place the loaf in the oven and bake for 45-50 minutes until the sides of the loaf are golden brown. When preheating the oven, add a bowl of water or place 4-6 ice cubes in the oven just before the bread goes in.

Let cool completely before serving!

tips

• You can test the doneness of the bread with a roasting thermometer: it is 93°C. Core temperature done!
• The bread can be stored in a bread box or other airtight container at room temperature for about 3-5 days. It's slowly getting dry.