Hearty Round Rustic Loaf

The crust of this bread is nice and soft, although I'll be continuing to work on methods to also create a hearty bread with a thicker, crusty edge.  However, this is a wonderful bread-making method for times when I don't want the bother of buttering pans, or when I want something not loaf-shaped.  The addition of gluten-free sweet potato flour adds a rich, sweet taste to the bread.  Enjoy!

Hearty and delicious gluten-free round bread loaf

Hearty Round Rustic Loaf
Makes 1 loaf

Preheat oven to 350F.  Line a cookie sheet with parchment paper.

In a mixer combine:
1 1/2 cups brown rice flour
1/3 cup sorghum flour
1/3 cup sweet potato flour
1/3 cup arrowroot starch/flour
1 Tbsp xanthan gum
1 Tbsp rapid yeast
1 1/4 tsp salt

Add and beat 3-4 minutes:
1 cup warm water
1 tsp apple cider vinegar
2 Tbsp oil 
2 Tbsp honey 
2 Tbsp maple syrup
3 eggs

Fold in: 

1-2 Tbsp sunflower seeds (de-shelled, can use roasted)

1-2 Tbsp pumpkin seeds

Using a spatula, scoop around the bowl to get a nice ball of dough.  Carefully spoon dough onto prepared pan.  Smooth top and sides, as desired, using spatula.  

Dough scrapped into a ball in the bowl using a spatula.

Spread the dough on parchment or silicon-lined pan and smooth out the edges.

Let rise in a warm location 30-45 minutes, until risen, but not yet doubled in size.  

If desired, add a few slashes on top just before baking. It will keep the bread from cracking at random locations as it bakes.  Bake at 350F for 40-45 minutes, until dark golden brown.  Let cool on a cooling rack.   The bread will deflate slightly while cooling (similar to what happens with a regular loaf of bread).   Once cool, slice and serve.  Slice and freeze leftovers - they reheat well.

After the dough has risen, decorative slashes were made in the top of the loaf to give it a rustic look.

Bread after baking - it will have a nice, dark brown color.