Thermomix Gluten Free Crusty Bread

Place brown rice into TM bowl and mill for 1 minute, speed 9Add other dry ingredients (sorghum flour, arrowroot, yeast, salt, xanthan gum) and stir on speed 5, 10 seconds.Add in all other ingredients (eggs, water, oil, honey, seeds), and with the assistance of the spatula, mix for 10 seconds, speed 5. Use knead function for 1 minute.Place dough into an oiled bowl and cover with a plate. Leave at room temperature to rise for about 2 hours. After this rising time is over, place in fridge overnight (or longer if you wish).When you are ready to cook the bread, wet your hands and divide the dough into 2 equal portions. Shape into 2 small ball like loaves on a lined tray (allow space for further rising).Cover loosely in plastic wrap and leave to rest for about 1.5 hours.During resting time, preheat your oven to 220 degrees celcius and place a deep metal tray on the bottom of the oven.When resting time is over, remove plastic wrap and slash the top of the loaf with 3 or 4 3cm deep lines.Place loaves in the hot oven and pour 1 cup of warm tap water into the tray you have already placed at the bottom of the oven. This will create steam which apparently helps give a crusty exterior.Bake for approximately 40 minutes until crusty and browned.