This is an outstanding loaf of bread and a great way to showcase your talents as an allergen-free baker. I have chosen seeds that I know can be found free of cross-contamination risk with other allergens (see Resources, page 177), but feel free to substitute.
Recipe information
Yield
makes 1 round 10-inch loaf
Ingredients
Preparation
Step 1
In a small bowl, combine the rice milk and lemon juice and set aside.
Step 2
Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
Step 3
Add 3 tablespoons of the shortening to the rice milk, and heat until the shortening melts. Let come to 110° to 115°F, then add to the yeast mixture, stirring well to combine.
Step 4
Whisk together the flour mix, xanthan gum, salt, and baking soda. Stir in the seeds for the dough, reserving the seeds for sprinkling.
Step 5
Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined. It will be wet and sticky. If it is too wet, add a little more flour mix, 1 tablespoon at a time, but the lighter the dough, the lighter the bread will be.
Step 6
Dust a baking sheet liberally with cornmeal.
Step 7
Use a rubber spatula to transfer the dough to a well-floured board. Sprinkle the top of the dough with a little more flour mix, flip the dough, and shape into a ball. Transfer to the baking sheet and mold into a dome-shaped loaf about 7 inches in diameter.
Step 8
Melt the remaining 1 tablespoon shortening (about 1 minute in the microwave does it) and brush over the top of the loaf using a pastry brush. Cover with a folded clean dish towel or cloth napkin. Place a pan of very hot water in the bottom of the oven. Put the baking sheet with the bread in the oven, with the oven turned off. Let the loaf rise for 1 hour.
Step 9
After the dough has risen for 1 hour, remove from the oven, refill the pan of water with new hot water (this will create steam, which gives you that coveted crunchy crust), and preheat the oven to 400°F. Brush the top of the loaf gently with cold water and sprinkle with the remaining seeds. Bake for 15 minutes, remove from the oven, spray or brush lightly with more cold water, return to the oven, and bake for 25 minutes longer, or until the loaf is golden on top. Transfer the loaf from the baking sheet to a cooling rack and let cool.
