Wicklewoods Seed Bread

• 10 ounces brown rice flour
• 34 ounce buckwheat flakes
• 1 12 tablespoons xanthan gum
• 1 ounce poppy seed
• 1 ounce pumpkin seeds
• 1 ounce sunflower seeds
• 1 12 teaspoons salt
• 1 teaspoon lemon juice
• 3 tablespoons walnut oil
• 3 tablespoons agave nectar
• 1 tablespoon fast action dried yeast
• 1 large egg, beaten
• 14 fluid ounces hand hot water
• 1 teaspoon oats
• 1 teaspoon poppy seed
• 1 teaspoon sunflower seeds
• 1 teaspoon pumpkin seeds
• 1 tablespoon walnut oil

1. Preheat the oven to 200.
2. Grease a 2lb loaf tin.
3. In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
4. In another bowl mix the remaining ingredients together.
5. Add to the flour mix and blend well until all is combined.
6. Transfer to the baking tin, smooth the surface of the dough.
7. Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
8. After approximately 30 mins remove film and bake for 40-45 minutes.
9. Transfer to a cooling rack.

brown rice flour, xanthan gum, pumpkin seeds, sunflower seeds, salt, lemon juice, walnut oil, nectar, yeast, egg, fluid, oats, poppy seed, sunflower seeds, pumpkin seeds, walnut oil

Taken from www.food.com/recipe/wicklewood-rsquo-s-seed-bread-438586 (may not work)