GLUTEN FREE SEEDED BREAD

Place and mix the water and eggs in your beater’s bowl by hand.Add the flour, ground flax seed, powdered milk, psyllium, salt, coconut palm sugar, dry activated yeast, and baking soda and beat at low speed with the beater. Add water little by little, making sure to work in the mix that sticks to the sides of the bowl, until the mix thickens and becomes sticky after approximately 6 minutes. Once thickened add the seeds and mix them in.Form a log or a ball with the dough and place on top of siliconized paper. Place everything on top of a pizza stone or cast iron skillet. Make a cut on the top of the log or call using a knife. Alternatively, place the log or ball in a bread loaf pan that has been previously greased with oil or Pam.Cover and let rest for approximately 1 hour or until the dough doubles in size.While the dough is resting preheat the oven to 392F (200C). If you are using a bread loaf pan you can preheat a pizza stone or similar inside the oven and that will give your bread a better crust.Spray the bread with filtered water. Put bread in the oven. Bake for about 2 minutes.Lower the oven temperature to 356F (180C).Bake the bread for approximately 35 minutes or until golden brown and sounds hollow when tapped.Remove the bread from the oven, let cool, and remove from the pan. Leave bread to cool completely on a rack. Slice when cool.