Vegan Bites: Artisan Seed Bread

 Beautiful, versatile and full of protein and fats. Switch up the seeds as desired.

Yields four loaves.

Artisan Seed Bread

6.5c gluten free flour /spelt

1/2c buckwheat flour

2T ground flax, hemp, poppyseed, chia

3/4c sunflower seed

1/4c sesame, pumpkin seeds

1T salt

1/4c honey

4.5c warm water

1T yeast

3 chia eggs (3T chia + 9T water)

Whisk flours, seeds and salt.

In separate bowl, stir honey and warm water. Sprinkle yeast and bloom 5 minutes.

Make chia eggs to rest.

Mix flours, yeast and chia eggs into dough. (We used spelt and found dough sticky. Gradually add ½-1 c extra flour to dough consistency.) Cover and rise at room temp 2 hours.

Refridgerate for 2 hours.

Divide the dough into four. Form into rounded loaf on parchment. Allow to rise at room temp 1 hour.

Slice loaf with an X. Sprinkle with seeds.

Bake at 450 for 30-40 minutes with water pan in bottom of oven.

*Extra dough will store in fridge up to 1 week.