Pain de seigle sans gluten

Ingrédients

• 145 g Sorghum flour + more for dusting
• 125 g brown rice flour
• 96 g oat flour
• 83 g quinoa flour
• 30 g psyllium husk powder
• 12 g cocoa powder
• 6 g sea salt
• 12 g caraway seeds
• 13 g active dry yeast
• 35 g molasses
• 550 ml warm water

Préparation

1. 1

   Combine the water, active dry yeast, and molasses...: Combine the water, active dry yeast, and molasses in the stand up mixer bowl. Let the yeast bloom for a few minutes. About 5-10 minutes. It is ready when it is bubbly and smells like bread.

2. 2

   Add the rest of the ingredients and using...: Add the rest of the ingredients and using the dough hook on your stand-up mixer knit until the dough is well formed. Add more sorghum flour if needed.

3. 3

   Transfer the dough to a pre-greased bowl and...: Transfer the dough to a pre-greased bowl and cover with plastic wrap and a clean dish towel. Place it into a cold oven and turn the oven light on. This will help the dough rise quicker. Proof the dough for several hours or until it doubles in size.

4. 4

   When it doubles in size, punch in the...: When it doubles in size, punch in the middle and sprinkle a little bit of any of the flour. Shape into a ball and place into a Dutch oven or the dish you will be baking it in. A deep pot lined with parchment paper works just fine.

5. 5

   Cover the Dutch oven with plastic wrap and...: Cover the Dutch oven with plastic wrap and a clean dish towel and place in the oven again. Proof one more time. It might take up to 4 hours to double in size.

6. 6

   Take the dough out and preheat the oven...: Take the dough out and preheat the oven to 350 F. Fill a muffin pan with hot water and place it on the bottom of the oven.

7. 7

   Dust flour evenly on top of the dough...: Dust flour evenly on top of the dough and cut two large slits on each side using a sharp knife. Bake in the oven for about 25-30 minutes. You can check if it is done by inserting a wooden skewer in the middle of the bread. When it comes out almost clean, it is done.

8. 8

   Cool off before handling. Transfer to a cooling...: Cool off before handling. Transfer to a cooling rack and let the bread cool off completely before slicing. If cooling it off overnight, wrap the bread in a clean dish towel and leave it on top of the cooling rack.