Whole Grain Sandwich Bread

295 grams teff flour

100 grams brown rice flour

100 grams ground golden flax seeds

62 grams sweet rice flour

42 grams sugar, divided

27 grams psyllium husk powder

2 teaspoons baking powder

1 ½ teaspoons salt

482 grams water, about 110 degrees

8 grams yeast

2 eggs + 1 egg yolk

2 tablespoons melted butter, cooled

Combine the teff flour, brown rice flour, ground flaxseeds, sweet rice flour, 38 grams sugar, psyllium husk powder, baking powder, and salt in the bowl of a food processor. Pulse a few times to mix well.

Combine the water, remaining 4 grams of sugar, and yeast. Let it sit at room temperature until it starts to bubble.

Whisk the eggs, egg yolk, and butter into the yeast mixture.

With the food processor running, slowly pour the liquid mixture into the flour mixture. Process until it is smooth. Because this is gluten-free, you really don’t have to worry about overmixing, as there is no gluten to develop. However, it is important to mix well to make sure that all of the dry ingredients are softened by the wet ingredients.

Spray a 9” x 5” loaf pan with nonstick spray and line with parchment paper. Pour the dough into the prepared pan. Sprinkle with rolled oats. Gently press the rolled oats into the dough. Cover loosely with plastic wrap. Let rise at room temperature until almost doubled, about 2 hours. About ½ hour before baking, preheat oven to 350 degrees.

Bake uncovered at 350 degrees for about 1 ½ hours.

Note: This dough makes excellent hamburger buns!