Ingredients
◾1 tablespoon dry yeast
◾3 tablespoons sugar
◾1/2 cup warm water
◾3 tablespoons vegetable oil
◾1 teaspoon salt
◾3 tsp buttermilk powder
◾1 cup barley flour
◾1/2 cup rye flour
◾1/2 cup gluten free flour
◾1 egg, beaten with a few pinches of sugar
◾1/2 cup white sesame seeds
◾NOTE – you may need to use more water – see how your flours come together first.
Directions
1. Pre-heat oven to 375 f.
2. In the bowl of a mixer, place the yeast, warm water and sugar. Mix gently. Let sit for 10 minutes or until yeast foams doubles in size.
3. Sift the flour. Add the salt to the flour.
4. Once the yeast is ready, add the vegetable oil to the mixing bowl and mix on low speed or hand knead.
5. Slowly, add the flour combining it all before adding more. Do not overwork the dough. This is especially important with low gluten flours. The dough will NOT have an elastic feel.
6. Cover the dough-filled bowl with a towel and let sit in a warm spot for 30-40 minutes.
7. The dough will increase in size though most likely not double as with a traditional flour dough. Turn out the dough on a surface dusted with gluten free flour and knead. You do not want to over work this but knead for 2-3 minutes. Do not add too much flour but just enough to keep it from sticking to your hands and the work surface.
8. Cut the dough into two pieces, poking a hole in the middle and working the bread out from the middle to form a large ring.
. Place onto a baking sheet and brush with the egg/sugar wash and sprinkle sesame seeds on top.
10. On the lowest rack of the oven place an oven-proof pot of boiling water. Place the sheet with the bread dough above this rack. Bake for 25 minutes or until the top of the bread is browned.