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Classic Whole-Grain Bread Low FODMAP tastes excellent and is perfect for breakfast or brunch!
6 dl Luke-warm water
4g Dry yeast
2 tsp Apple cider vinegar
30g Whole Psyllium Husk
1 tbsp Maple syrup
2 tsp Salt
0.5 tsp Cardamom
225g Wholegrain rice flour
125g Sorghum flour
50g Potato Starch
1 Eggs
Blue Poppy seeds for decoration
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for one hour with a cloth covering it. You can also leave it for longer.
Preheat your oven to 225 degrees.
Turn the dough onto a lightly floured surface and roll it into a fine sausage before placing it in a greased shortbread tin.
Brush the bread with beaten egg, and sprinkle with blue poppy seeds.
Bake the bread for 15 minutes at a high temperature, turn the oven down to 200 degrees and bake for another 50-55 minutes.
Press the crust lightly when the baking time is done to test it, as the crust should be hard when you press it gently with one finger. If the crust yields, the bread should bake for 5 minutes more.
Eat & Enjoy!