Seeded Boule

• 1 1/2 cups rice milk
• 1 tablespoon plus 1 1/2 teaspoons freshly squeezed lemon juice
• 1/4 cup warm water (110 to 115F)
• 1/4 cup light agave nectar
• 1 (1/4-ounce) packet rapid-rise yeast
• 3 tablespoons dairy-free, soy-free vegetable shortening, plus 1 tablespoon for brushing top of loaf
• 5 cups Gluten-Free Bread Flour Mix (page 158)
• 1 tablespoon xanthan gum
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/4 cup sunflower seeds, plus 2 tablespoons for sprinkling on top of loaf
• 2 tablespoons flaxseeds, plus 1 teaspoon for sprinkling on top of loaf
• 1 tablespoon poppy seeds, plus 1/2 teaspoon for sprinkling on top of loaf

1. In a small bowl, combine the rice milk and lemon juice and set aside.
2. Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
3. Use a wooden spoon or whisk to mix well.
4. Make sure the yeast is completely dissolved.
5. Add 3 tablespoons of the shortening to the rice milk, and heat until the shortening melts.
6. Let come to 110 to 115F, then add to the yeast mixture, stirring well to combine.
7. Whisk together the flour mix, xanthan gum, salt, and baking soda.
8. Stir in the seeds for the dough, reserving the seeds for sprinkling.
9. Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined.
10. It will be wet and sticky.
11. If it is too wet, add a little more flour mix, 1 tablespoon at a time, but the lighter the dough, the lighter the bread will be.
12. Dust a baking sheet liberally with cornmeal.
13. Use a rubber spatula to transfer the dough to a well-floured board.
14. Sprinkle the top of the dough with a little more flour mix, flip the dough, and shape into a ball.
15. Transfer to the baking sheet and mold into a dome-shaped loaf about 7 inches in diameter.
16. Melt the remaining 1 tablespoon shortening (about 1 minute in the microwave does it) and brush over the top of the loaf using a pastry brush.
17. Cover with a folded clean dish towel or cloth napkin.
18. Place a pan of very hot water in the bottom of the oven.
19. Put the baking sheet with the bread in the oven, with the oven turned off.
20. Let the loaf rise for 1 hour.
21. After the dough has risen for 1 hour, remove from the oven, refill the pan of water with new hot water (this will create steam, which gives you that coveted crunchy crust), and preheat the oven to 400F.
22. Brush the top of the loaf gently with cold water and sprinkle with the remaining seeds.
23. Bake for 15 minutes, remove from the oven, spray or brush lightly with more cold water, return to the oven, and bake for 25 minutes longer, or until the loaf is golden on top.
24. Transfer the loaf from the baking sheet to a cooling rack and let cool.

rice milk, freshly squeezed lemon juice, warm water, light agave, packet, vegetable shortening, bread flour, xanthan gum, salt, baking soda, sunflower seeds, flaxseeds, poppy seeds

Taken from www.epicurious.com/recipes/food/views/seeded-boule-379185 (may not work)