Gluten-Free Hearty Country Flax Bread

Ingredients

• 1 3/4 cup swarm water (110 degrees)
• 2 large eggs
• 14 ounce s (397 grams) recipe
• 3 ounce s (85 grams1/3/4 cup) ground flaxseeds
• 1 1/2 ounce s (43 grams1/1/2 cup) nonfat dry milk powder
• 3 tablespoon spowdered psyllium husk
• 2 tablespoon ssugar
• 1 tablespoon instant or rapid-rise yeast
• 1 1/2 teaspoon ssalt
• 3/4 teaspoon baking soda

Instructions

1. Whisk water and eggs together in bowl.
2. Using stand mixer fitted with paddle, mix flour blend, ground flaxseeds, milk powder, psyllium, sugar, yeast, salt, and baking soda together on low speed until combined.
3. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed.
4. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough.)
5. Spray 18 by 12 inch sheet of parchment paper with vegetable oil spray.
6. Using rubber spatula, transfer dough to prepared parchment and shape into 6½ inch ball with wet hands.
7. Place dough (still on parchment) inside ovensafe 8 inch skillet.
8. Using sharp serrated knife or single edge razor blade, make two ½ inch deep, 4 inch long slashes in X shape across top of dough.
9. Spray dough with water.
10. Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50 percent, about 2 hours.
11. One hour before baking, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 400 degrees. Remove plastic and spray loaf with water. Reduce oven temperature to 350 degrees and place skillet on baking stone. Bake until top of bread is well browned, crust is firm, and loaf sounds hollow when tapped, about 1½ hours, rotating skillet halfway through baking.
12. Carefully remove loaf from skillet, transfer to wire rack (discard parchment), and let bread cool completely, about 2 hours. Serve. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.)