Sorghum and Hemp Loaf Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 30 ml (2 tbsp) flaxseed
• 30 ml (2 tbsp) chia
• 280 g (2 cups) all-purpose flour "La Merveilleuse"
• 70 g (1/2 cup) de sorghum flour
• 5 ml (1 tsp) instant yeast
• 3.5 ml (3/4 tsp) salt
• 360 g (1 1/2 cups) water at 113 °F (45° C)
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) maple syrup or honey
• 1 medium egg, beaten
• 30 g (1/4 cup) hemp seeds
• Extra hemp seeds, for garnish

PREPARATION

1. Finely grind flaxseed and chia in a coffee grinder.
2. In a large bowl, combine flax and chia, all-purpose flour, sorghum flour, yeast and salt. Then add the water, oil, maple syrup (or honey) and beaten egg (omit the egg for a vegan version).
3. Stir vigorously with an electric mixer or stand mixer with a flat paddle over medium speed for about 2 minutes.
4. Cover the bowl with a damp cloth and let rise at room temperature, sheltered from drafts, for 60 minutes. After this rest time, stir the dough well with a wooden spoon. Add the hemp seeds and stir again.
5. Oil the bottom and sides of a 7-inch (18 cm) diameter glass or pyrex pan. Cover the entire oiled surface with hemp seeds (important to prevent bread from sticking to the mould walls when removing).
6. Place the dough in the pan and spread evenly with a wet spatula and sprinkle hemp seeds on top.
7. Place in the oven on the central grill with the light on and let rise for about 30 to 40 minutes. The bread will be ready to bake when a slight finger pressure on the dough will leave an imprint (it no longer bounces to the touch).
8. Without removing the bread,  turn on the oven to 180 °C (350 °F). Bake for about 60 minutes or until golden brown.
9. Unmould and let cool on a wire rack.