ATK Multigrain Sandwich Bread

1.5 cup (8 fl oz) Water, tap
2 large Egg, fresh, whole, raw
2 tbsp Grape Seed Oil
2 tbsp Honey
11.5 oz ATK Gluten Free Flour Blend
0.75 cup Bob's Red Mil Mighty Tasty Hot Cereal Gluten Free (by BIZZYBEE_1)
0.5 serving 1 c nonfat dry milk powder (by SMILES4383)
3 tbsp 365 Psyllium Husk (2 tablespoons) (by LIFE_IS_SO_GOOD)
3 tsp Instant Yeast (by ADMOREEP)
3 tsp Baking Powder
1.5 tsp salt
.67 oz Sunflower Seeds, without salt

If the bread has not risen after one hour, just let it rise some more. I find it helps to put it in a really warm place like on top of the stove with the oven on.

1. Spray 8 1/2 by 4 1/2-inch loaf pan with vegetable spray. Whisk water (110 degree), eggs, oil and honey in bowl. Using stand mixer with paddle, mix flour blend, hot cereal, milk powder, psyllium, yeast, baking powder and salt together. Slowly add water mixture and let dough come together, about 1 minute. Increase speed to medium and beat until sticky and uniform, 6 minutes. Add sunflower seeds and mix.
2. Scrape dough into prepared pan and press into corners with wet hands. Smooth top of dough and spray with water. Tightly wrap double layer of aluminum foil around pan so that top edge of foil rests at least 1 inch above rim of pan; secure foil with staples. Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50 percent (1/2 inch above rim of pan), about 1 hour.
3.Adjust oven rack to middle position and heat oven to 325 degrees. Remove plastic and spray loaf with water. Bake until top is golden brown, crust is firm, and loaf sounds hollow when tapped, about 1.5 hours, rotating pan halfway through baking.
4. Transfer to wire rack and let bread cool in pan for 10 minutes. Remove loaf from pan and let cool completely on rack, about 2 hours. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.)

Serving Size: 1 loaf is approx. 28 oz

Number of Servings: 28

Recipe submitted by SparkPeople user HCHO68.