Gluten-free chia power bread

Ingredients for 1 servings:

• 60 g chia seeds
• 50 g amaranth, light
• 130 g buckwheat flour
• 1 tbsp flour (grape seed flour)
• 250 g flour, gluten-free, light mix
• 120 g flour, gluten-free, dark mix
• 50 g flaxseed, yellow or brown
• 50 g sunflower seeds
• 30 g hemp seeds
• 2 tsp, leveled salt
• 1 cube of yeast, fresh
• 2 tbsp apple cider vinegar
• 1 tsp xylitol (sugar substitute)
• 580 ml water, warm
• 1 tbsp psyllium husks
• 1 tsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

Grind the chia seeds, amaranth, and flaxseeds into flour in a coffee grinder. Dissolve the yeast and sugar in the warm water. Mix all other dry ingredients in a bowl. Add the remaining ingredients and the yeast-water mixture and knead thoroughly for at least 10-15 minutes. The dough is best kneaded in a food processor for at least 10 minutes on speed 2. Alternatively, use a mixer with the dough hook on speeds 1-2. Then transfer the dough to a greased pan, sprinkle with seeds or oats, if desired, and press down firmly. Cover tightly with plastic wrap. Place in the oven on the wire rack at a maximum of 40 degrees Celsius and let rise for about 1 hour. Remove the plastic wrap and pour 2 large cups of water into the drip tray under the rack. Set the oven to 220 degrees Celsius and set the timer for 20 minutes. Then reduce the oven temperature to 200 degrees Celsius and bake the bread for another 40 minutes. Remove the bread and tip it out of the pan. Return it to the oven and bake for another 15 minutes. Tap the loaf to test. Let it cool on a wire rack. Note: For gluten-free bread, always use top/bottom heat.