Gluten-Free Bread

Method

1. In the bowl of a stand mixer, dissolve fresh yeast in warm water.
2. Add the gluten-free flour mix and the remaining water. Mix with the dough hook.
3. Add oil and salt. Continue mixing until the dough forms a strong, elastic consistency.
4. Add pumpkin seeds and wine seeds. Continue mixing briefly.
5. Transfer the dough to a lightly floured surface, then place it in a bowl. Cover with plastic wrap and let rise for about 2 hours, or until doubled in volume.
6. After rising, transfer the dough to a pan lined with slightly wet parchment paper. Shape it to fit the pan. Let rise for another 20 minutes.
7. Make a shallow cut down the center of the loaf to help oven spring.
8. Bake in a preheated oven at 250°C, then lower to 225°C. Bake for about 40 minutes.
9. If using a regular pan (not perforated), after baking, remove the bread from the pan and bake at 130°C for an additional 10 minutes.
10. Let the bread cool slightly, then slice and serve.