Crusty, Whole-Grain Gluten Free Bread

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   1. Combine the molasses, 1 cup of warm water and the yeast. Mix together and set aside to proof (5-10 min)

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   2. In a high-speed blender, combine chia seeds and buckwheat groats. Process to make a smooth flour.

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   3. In the bowl of a stand mixer, mix together sorghum flour, potato starch, cornmeal, rice flour and salt.

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   4. Once the yeast is high and foamy, pour into a large bowl and add the remaining 1 3/4 cup of warm water. Whisk in the ground up chia seeds and buckwheat along with the psyllium husks and olive oil until smooth. Let sit for 1 minute to thicken. Don't let it sit more than 2-3 minutes.

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   5. With the mixer running, slowly pour the chia mixture into the dry ingredients. Mix well to create a sticky dough.

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   6. Spoon the into dough a well-oiled bowl. (a narrow, tall bowl works best). Cover and let sit in a warm place for 45-60 minutes or until doubled in size.

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   7. Preheat your oven to 450F with a large dutch oven inside.

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   8. Oil a large piece of parchment paper and sprinkle with cornmeal. Very gently remove the dough and roll it (gently!) onto the parchment, taking care not to compact any of the air bubbles in the dough. Moisten your fingers to gently smooth into a loaf shape.

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   9. Remove the preheated dutch oven from the oven and, carefully, lift the parchment paper with the dough into the hot dutch oven (paper and dough). Brush the top of the loaf with extra olive oil.

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    10. Cover and place in the oven. Bake covered for 40 minutes. Then remove the lid and continue baking for an additional 15-20 minutes, until the top is golden.

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    11. Remove the bread from the oven and let it cool for 5 minutes in the pan. Turn the loaf out onto a cooling rack and let cool for 1 full hour, this allows the crust to develop more crunch.

* Per serving · 4 servings · Values may vary.