Gluten-Free Seeded Cottage Loaf

Instructions

• 1Whisk the oil, almond milk, water and vinegar to combine.
• 2Place the flour, salt, psyllium husk, xanthan gum, yeast, seeds and honey in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine. Add the wet ingredients and knead on medium speed for 10 minutes.
• 3Spray the pizza pan with cooking spray and line with parchment paper.
• 4Turn the dough out onto a lightly floured countertop and knead into a ball. Place on the pan and loosely cover.
• 5Insert the wire rack into position 6.
• 6Place the dough in the oven. Set the oven to Proof, Convection, 85°F, for 1 hour and press Start to proof. 
• 7The dough should be doubled in size. If not, proof it longer.
• 8Remove the dough from the oven, brush with oil and score the top to help it expand during cooking.
• 9Adjust the oven to Bake, Convection, 350°F, for 50 minutes and press Start to preheat.
• 10Once preheated, place the pan in the oven and cook for 50 minutes.
• 11The bread should be golden brown. If not, cook it a little longer.  
• 12Stand for 10 minutes before serving.