Rustic Seed Bread

Rob says this bread has a great taste and texture...I agree. Plus, it was so easy to make! Reminds us of rye bread...


Prep Time: 15 minutes
Cook Time: 25minutes

Ingredients:

1/2 cup buckwheat
1/4 cup flaxmeal (ground flaxseed)
3/4 cup brown rice flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons caraway seeds
2 large eggs
1/2 cup plain whole milk yogurt
1 tablespoon molasses
1 egg white, lightly beaten
2 teaspoons sesame seeds

Instructions

1) Preheat the oven to 400 degrees. Line a baking sheet with parchment paper

2) Combine the first 9 (dry) ingredients and stir well. In a separate bowl, beat together the eggs, yogurt, molasses and 1/4 cup of water. Pour over the dry ingredients and beat with wooden spoon until smooth, 20 seconds. The dough should just hold it's shape, but if it seems too firm, add 1 or 2 tablespoons of water.

3) Using a rubber spatula, scoop out the batter into a ball on the baking sheet. With lightly oiled fingers, pat very gently (so you don't press out the air) into a 7" diameter oval. Brush with the egg white and sprinkle the sesame seeds evenly on top. Using along knife blade and wiping it between cuts, slash a diagonal grid pattern on top of the flatbread, making four or five 1/2 " deep cuts each way.

4) Bake until brown and crusty, 25-30 minutes. Let cool on wire rack.

Recipe is from the wheat free cook , by jacqueline mallorca