Gluten Free Artisan Bread

** If you haven’t made this bread before, I recommend watching this video first!

1. Place yeast into a bowl and pour over water. Cover and leave to sit while continuing with recipe.
2. Place psyllium husk into Thermomix or blender and mill 1 min/speed 9 or until very fine. Remove to a large mixing bowl.
3. Mill brown rice in the Thermomix in two batches 1 min/speed 9 per batch (or use pre-ground rice flour). Mill other grains if needed for second flour (sorghum/millet/etc), removing to mixing bowl as you go.
4. Place flours and psyllium husk powder back into Thermomix bowl with tapioca starch and salt, and mix 10 sec/speed 5 until well combined (or combine by hand). Tip dry mixture back into mixing bowl.
5. Place yeast in water, eggs, olive oil, and honey into Thermomix and mix 15 sec/speed 4 until combined (or mix in a separate bowl with a wire whisk).
6. Pour liquid mixture into the mixing bowl with the dry mixture and combine with a wooden spoon until well incorporated. There is no need to knead! Dough will be like a wet, sticky, scone dough, not like a regular bread dough. Within about 5-10 minutes the psyllium husk powder will soak up the liquid and dough will become firmer. If it’s still very wet after this time, you may need to add a little more psyillium husk powder. If it becomes dry, you’ll need to add a bit more water. See the video above for desired texture.
7. Cover bowl with a tea towel and allow dough to rest at room temperature until it rises and dough is full of air bubbles, approximately 2 hours or so. You can use it immediately after this initial rise, but the flavour is nicer if you refrigerate it in a lidded container overnight first. You can use the dough over the next 7 days, although bear in mind, the flavour gets stronger each day.
8. When you’re ready to make bread, wet your hands, and take out a quarter of the dough for a round, rustic loaf, or half the dough for a loaf baked in a loaf tin. For a rustic, round loaf: shape into a ball, gently pressing into shape and smoothing with a little water, then place onto a lined baking tray. To bake in a loaf tin: use half the dough per tin, shape into loaves and place into lined tins. Smooth with wet hands, forming a dome on the top of the dough and not flattening it across the tin. Return any unused dough to container in fridge.
9. Wet your hands and pat the top of the loaf to moisten, then sprinkle over some sesame seeds (if desired). Slash the tops with 1/2 cm deep parrallel cuts, using a very sharp knife, or a serrated bread knife. (This isn’t just for looks, it seems to bake better inside if you do this.) 
10. Allow the loaf to rest, covered with a tea towel. It will need to rest for about an hour and a half, or even 2 hours. (If it hasn’t been refrigerated and you’re using it straight away, it will only need about 40 minutes to rest.) It will rise a little in this time, but it won’t quite double in size like regular bread dough does.
11. Thirty minutes before baking, preheat the oven to 230 degrees C (450 degrees F), with a baking stone placed on the middle rack. (If you don’t have a baking stone, a Dutch oven/cast-iron pan/heavy pizza tray will do.) Place an empty grill tray or baking pan on the rack underneath.
12. Once oven is ready, open oven door and quickly slide the loaf tin or tray directly onto the hot stone, or place round loaf on baking paper into hot Dutch oven/cast iron pan/heavy tray. Quickly pour a cup of hot tap water into the hot grill tray or baking pan underneath bread, and immediately shut the oven door.
13. Bake for about 40 minutes for a small loaf, to 1 hour or so for a loaf in a bread tin. Bread should be golden brown all over once done (turn out of tin to check), and bottom of loaf should sound hollow when knocked on with knuckles. 
14. Allow bread to cool on a rack before slicing. Once sliced, loaves can be frozen, or you can leave bread out on benchtop in airtight container/bag for up to 2 days.