Gluten Free Poppyseed Loaf
The linseeds are baked in the oven initially to darken, which bursts the husks, so that the seeds release a sticky gluten-like gum when added to the liquid ingredients This gives structure to the loaf. After the ingredients are mixed to a thin batter consistency, it's important to let the mixture stand for 5 minutes, when it will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Psyllium husk gives the bread a crust and crumb texture. Athough the dough is dry when made and quite hard to shape- more liquid shouldn't be added. Brushing the surface with oil helps to compensate for this. After shaping, its brushed with oil to avoid the crust drying out and left to stand again for 30 minutes. Gluten free bread is baked at a higher temperature than wheat bread to help it rise. Because its gluten free, the finished bread won't have the same texture as a wheat bread containing yeast. You can keep the loaf softer after baking by wrapping it in a tea towel as soon as comes out of the oven.
Heat the oven to 180°C / 350°F.
Put the flaxseeds on a baking tray and bake for 10-12 minutes, until they darken slightly. Remove from the oven and set aside.
Mix together the water and yeast, then stir in the yogurt and flaxseeds.
Heat the oven to 230°C / 450°F.