Ingredients:

• 8g active dried Yeast
• 20g caster sugar
• 370g warm water
• 15g psyllium husk 
• 60 g cornflour or 125g tapioca starch
• 120g Shavuot breadfruit flour 
• 85g Shavuot cassava flour 
• 10g salt
• 5g xanthan gum
• 2 teaspoons apple cider vinegar 
• Add in herbs (optional) 

Cook: 1hr | Total: 3.30 hrs | Prep: 2.30 hrs

Servings: 10 slices

Yield:  1 loaf

Directions

Step 1

In a small bowl, mix together the yeast, sugar and 170g warm water. Set aside for 10-15 minutes or until the mixture starts frothing.

Step 2

In a separate bowl, mix together the psyllium husk and the remaining 200g water. After about 15-30 seconds, a gel will form.

Step 3

In a large bowl, mix the tapioca starch, brown rice flour, millet flour, sorghum flour, salt, and xanthan gum.

Add the yeast mixture, psyllium gel and apple cider vinegar. By hand or using a stand mixer fitted with the dough hook, knead the dough until it is smooth and starts coming away from the bowl (about 5-10 minutes) Transfer the dough to a lightly oiled surface and, with lightly oiled hands, gently flatten the dough into a disc. Then, take sections around the edge and fold them inwards over themselves, rotating the dough as you go. Once you have completed a 360° rotation, flip the dough so that the seam is underneath, leaving you with a smooth dough ball.

Place the dough into a lightly oiled bowl, seam side downwards, cover with a tea towel and allow to rise in a warm place for about 1 hour or until doubled in volume.

Step 4

+ Lightly dust your work surface with millet flour. Once the dough has risen, turn it out on to the floured surface and use the heel of your hand to knead it into shape, folding sections of the dough back over themselves, rotating as you go. If the surface isn’t smooth after the first full rotation, continue kneading until you’re happy with how it looks.

Flip it seam side downwards on to an un-floured section of the work surface and gently rotate in place to seal the seams.

Step 5

+ Dust an 18cm proving basket with millet flour and place the dough inside with the seams facing upwards. O Cover with a tea towel and prove in a warm place for about 1 hour until doubled in volume.

While the loaf is proving, place a cast- iron skillet on the middle shelf of the oven and a baking tray on the bottom shelf, or a Dutch oven or combo cooker on the lower-middle shelf (no need for the baking tray).

Close the door and preheat the oven to 250°C.

Step 6

Once the dough has doubled in volume, turn it out of the basket on to a piece of baking paper and, using a lame or a sharp knife, score the top (the easiest pattern is a criss-cross, about 0.75-1 cm deep).

Take the hot cast-iron skillet, or Dutch oven or combo cooker, out of the oven and transfer the bread along with the baking paper into it. To do this, for a skillet or combo cooker, slide a pizza peel or baking sheet underneath the baking paper and slide the bread along with the baking paper gently into the hot skillet or combo cooker. For a Dutch oven, use the sides of the baking paper as handles to transfer the bread into it.

For a cast-iron skillet: Return the cast-iron skillet to the oven, pour some boiling water into the hot tray at the bottom of the oven, place 3 ice cubes around the sides of the bread (between the baking paper and the skillet walls) and immediately close the oven door. @ Bake with steam for 20 minutes – don’t open the oven door, as that would allow the steam to escape.

+ For a Dutch oven or combo cooker: Place 3 ice cubes around the sides of the bread (between the baking paper and the container walls), and immediately close the lid on top. Return to the oven and bake, covered, for 20 minutes.

Step 7

After the 20 minutes, reduce the oven temperature to 230°C, remove the water-filled tray from the oven (for the cast-iron skillet) or uncover the Dutch oven or combo cooker, and bake, steam-free, for a further 40 minutes. The final loaf should be deep, dark brown and weigh about or below 640g (about 16% weight loss). If the loaf browns too quickly, cover with foil (shiny side up) and bake until done.

Step 8

Remove from the oven and transfer to a wire rack to cool completely. Slice – enjoy or toast