Oatmeal Multigrain Yeast Bread

20170303_092409I found this recipe in Gems of Gluten Free Baking by Wendy Turnbull and enjoyed the first version of the original recipe I made, but of course keep tweaking it the more I learn.  This is the latest version. (As of August 2, 2017)

2cup GEMS flour blend

1/2-3/4c tapioca flour (or a blend of tapioca/potato/white rice – whatever you have)

1/2cup-2/3c blend of ground flax and seeds etc. again – whatever you have. I use a mix of ground chia, ground flax, oat bran, millet seeds.

1/2c – 2/3c gf oats (I like a mix of quick and old fashioned)

2Tbsp psyllium husk. (ground or whole is fine)

2 tsp salt

1- 1 1/2Tbsp yeast (I’ve been playing with the amount to see what works for me – I usually use less)

2c lukewarm water

2Tbsp oil

1/4c sugar (can use molasses if desired – very yummy)

Have your water warm to touch – but not hot, and stir in about a teaspoon of sugar. Add yeast, stirring gently until the yeast is all moistened. Let sit until bubbly – about 5 minutes.

Mix all dry ingredients together.  When yeast is ready, add it along with the oil. Beat with electric mixer until it’s a thick oatmeal like texture. If too wet, add a little flour, – psyllium husk will absorb some moisture as it rises.  You need the dough to be slightly tacky. If dough is too damp, it’s likely to fall when baking.

Spread into a greased or parchment lined loaf pan (8″x 4″), and let rise for 30-45 minutes (I’m still figuring out how long is optimal).

Preheat oven to 400.  Bake bread for 10 minutes, then lower to 350 and bake for about 45-60minutes. Crust should be golden. Internal temperature when done should be 200degrees using a meat thermometer.