Gluten-Free Seeded Cottage Loaf

Instructions

• 1

  Whisk the oil, almond milk, water and vinegar to combine.

• 2

  Place the flour, salt, psyllium husk, xanthan gum, yeast, seeds and honey in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine. Add the wet ingredients and knead on medium speed for 10 minutes.

• 3

  Spray the pizza pan with cooking spray and line with parchment paper.

• 4

  Turn the dough out onto a lightly floured countertop and knead into a ball. Place on the pan and loosely cover.

• 5

  Insert the wire rack into position 6.

• 6

  Place the dough in the oven. Set the oven to Proof, Convection, 85°F, for 1 hour and press Start to proof. 

• 7

  The dough should be doubled in size. If not, proof it longer.

• 8

  Remove the dough from the oven, brush with oil and score the top to help it expand during cooking.

• 9

  Adjust the oven to Bake, Convection, 350°F, for 50 minutes and press Start to preheat.

• 10

  Once preheated, place the pan in the oven and cook for 50 minutes.

• 11

  The bread should be golden brown. If not, cook it a little longer.  

• 12

  Stand for 10 minutes before serving.