1¾ cups lukewarm water
1 tbsp. salt
2 tbsp. olive oil
260 gr. (2 cups) Tagmish Gluten-free flour (or another suitable all-purpose GF flour)
1 cup freshly-ground flax seeds.
2 tbsp. Demerara sugar
8 gr. dry yeast
Optional enhancements: dried pumpkin seeds, sunflower seeds, chopped nuts (or any other dry ingredient you want to add)
In a bowl, mix the GF flour and ground flax seeds.
Put the water, oil and salt into the breadmaker pan or a bowl (if oven baking).
Add the flour and flax-seed mix, and on top of it the sugar and yeast.
Set your breadmaker to basic mode (~3 hours depending on breadmaker model), and dark crust and press start.
If you want to add an “enhancement”, do so after the first beep.
Recommendation: After the second kneading round is done (about 20-30 minutes in), remove the kneading knife to avoid having to remove it from the baked bread and lose about ¼ of it to the gaping hole created 🙂