Gluten Free Farmhouse Sourdough "Whole Wheat" Bread - cooking recipe

Ingredients

2 cups oat flour
1 cup teff flour
1 cup water
1 1/2 cups teff, starter (see directions)
1/2 cup bobs red mill 1 to 1 flour
3 tablespoons oil
2 tablespoons whole psyllium husks
3 tablespoons ground chia seeds
1/4 cup arrowroot
1 teaspoon sugar
1 1/4 teaspoons salt
2 1/2 teaspoons yeast

Preparation

To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
Preheat oven to 400°F.
Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
Bake at 400 for about 40 minutes. Let cool completely before cutting into it.