Gluten Free Almost Danish Rye Bread - cooking recipe

Ingredients

1/2 cup uncooked rice or 1 cup cooked rice
200 ml yellow cornmeal
200 ml buckwheat flakes
100 ml sesame seeds
100 ml flax seeds, ground
100 ml sunflower seeds
400 ml boiling water
100 ml boiling water
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons sea salt
2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder
50 g fresh yeast cakes or 4 teaspoons active dry yeast
100 100 ml buttermilk or 100 ml water
2 cups gluten-free flour

Preparation

If using uncooked rice, cook as you would regular rice.
In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
Place in the oven on the bottom rack.
Bake at 180 C / 375 F for 1 hour.
When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.