BLACK OLIVE, CARAWAY AND HONEY YEAST BREAD
Makes: 1 loaf
■ 1 tsp (5 ml) extra-virgin olive oil, for greasing
■ 3/4 cup (180 ml) superfine brown rice flour, plus more for dusting
■ 1 tbsp (15 ml) honey
■ 2 tsp (10 ml) active dry yeast
■ 1 2/3 cups (410 ml) filtered water, heated to 110 F (43 C) 4 tsp (20 ml) psyllium husk powder
■ 3/4 cup (180 ml) sorghum flour
■ 3/4 cup (180 ml) tapioca starch
■ 1 tbsp (15 ml) caraway seeds
■ 1 1/2 tsp (7.5 ml) kosher salt
■ 3/4 cup (180 ml) pitted black olives, roughly chopped
■ 1 tbsp (15 ml) apple cider vinegar
1. Brush the bottom and sides of a 9-by-4-inch (23-by-13-cm) loaf pan with olive oil. Dust the inside with brown rice flour.
2. In a medium bowl, whisk together honey, yeast and water. Set aside to proof for 10 minutes. Whisk in the psyllium powder and let it gel for 5-10 minutes.
3. In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, caraway seeds and salt.
4. Add the black olives, apple cider vinegar and yeast mixture to the bowl. Mix with the dough hook on medium speed until it comes together into a moist and loose dough, about 2 minutes.
5. Dust a work surface with brown rice flour and turn the dough out onto it. Knead the dough a couple of times, shaping it into a loose log about 9 inches (23 cm) long. Gently transfer the dough to the loaf pan. Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature for 1 hour, or until doubled.
6. Preheat the oven to 425 F
(220 C). Dust the top of the dough with brown rice flour. Bake the bread for 1 hour. Carefully turn the bread out of the pan and place it directly on the oven rack. Bake for an additional 45 minutes.
7. Transfer the bread to a cooling rack and cool completely before cutting. The bread needs to set in the centre as the steam evaporates otherwise it will have a gummy crumb. I often bake it at night and wait until the morning to eat it.
Note: This bread keeps best wrapped in a clean kitchen towel or parchment paper for up to 3 days.