Five-Seed Bread

• 1/4 cup unsalted, roasted sunflower seeds kernels
• 1 tablespoon chia seeds
• 1 tablespoon caraway seeds
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds
• 2 tablespoons honey
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/2 cups warm water (100u0b0 to 110u0b0)
• 4.2 ounces sweet white sorghum flour (about 1 cup)
• 3.9 ounces potato starch (about 3/4 cup)
• 2.3 ounces cornstarch (about 1/2 cup)
• 1 tablespoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/4 cup canola oil
• 1 teaspoon white vinegar
• 2 large eggs, lightly beaten
• Cooking spray

1. Combine first 5 ingredients in a small bowl, stirring to combine. Set aside.
2. Dissolve honey and yeast in 1 1/2 cups warm water in a medium bowl; let stand 5 minutes.
3. Weigh or lightly spoon flour, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flour, potato starch, cornstarch, xanthan gum, baking powder, and salt in a large bowl; beat with a mixer at medium speed until blended. Add seed mixture, yeast mixture, oil, vinegar, and eggs; beat at low speed until blended.
4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until dough reaches top of pan.
5. Preheat oven to 375u0b0.
6. Bake at 375u0b0 for 45 minutes or until loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

sunflower seeds kernels, chia seeds, caraway seeds, sesame seeds, poppy seeds, honey, yeast, warm water, sweet white sorghum flour, potato starch, cornstarch, xanthan gum, baking powder, salt, canola oil, white vinegar, eggs, cooking spray

Taken from www.myrecipes.com/recipe/five-seed-bread (may not work)