This bread is heavy and compact, and full of delicious ingredients.
Look for gluten-free flour containing sweet rice flour, as it creates a bit of stickiness when dissolved, which adds to its firmness once baked. If sweet rice flour is not a component in gluten-free flour mix, then reduce flour amount by 1/2 cup (125 mL) and top up with 1/2 cup (125 mL) sweet rice flour.
3 cups (750 mL) gluten-free flour, plus extra, if required
1/2 cup (125 mL) cornmeal
1 tsp (5 mL) kosher salt
2 1/2 cups (625 mL) warm tap water, about 110 F (45 C), divided
1 tsp + 2 Tbsp (5 mL + 30 mL) coconut sugar
1 – 8 g pkg (2 1/4 tsp/10 mL) traditional, active dry yeast
2 Tbsp (30 mL) coconut oil, melted, plus extra
1/3 cup (80 mL) ground chia seed
1/3 cup (80 mL) ground flaxseed
2 Tbsp (30 mL) hempseeds
4 + 2 Tsp (20 + 10 mL) toasted sunflower seeds
2 tsp (10 mL) finely grated orange peel
Combine gluten-free flour, cornmeal, and salt in bowl. Stir to blend and set aside.
In small bowl, place 1/2 cup (125 mL) warm water. Stir in 1 tsp (5 mL) coconut sugar until dissolved. Sprinkle yeast overtop and stir in. Set aside to proof for about 5 to 10 minutes, until it begins to bubble up and is foamy.
In large mixing bowl of electric stand mixer fitted with paddle attachment, combine remaining 2 cups (500 mL) warm water, remaining 2 Tbsp (30 mL) coconut sugar, and coconut oil. Gently blend to mix. When yeast mixture is foamy, scrape into mixing bowl containing water, sugar, and oil. Add ground chia and flaxseed and gently blend with paddle just until mixed. Let rest for 1 to 2 minutes, until mixture becomes sticky.
Add flour mixture and blend into wet ingredients with paddle until mixed. Add hempseeds, 4 tsp (20 mL) sunflower seeds, and grated orange peel. Gently beat mixture with paddle for 2 minutes, or until smooth. If dough appears too wet, add a little more flour to mix. Dough should be porous and thick, like a heavy cake batter.
Lightly grease large bowl with coconut oil. Scrape dough into greased bowl and tightly seal with greased plastic wrap. Set in warm place in kitchen to rise for 1 hour, or until almost doubled in size.
Grease two 8 x 4 in (20 x 10 cm) loaf pans. Stir down dough and divide among loaf pans. Slightly flatten loaf and sprinkle with remaining sunflower seeds. Gently press down seeds to adhere to top of loaf. Drape sheet of greased plastic wrap overtop and set aside in warm place to slightly rise for another 35 to 45 minutes.
When ready to bake, preheat oven to 400 F (200 C). Place baking dish half full of water on bottom rack. Remove plastic wrap from loaves and bake, side by each, in centre of oven for about 40 minutes. Breads will have pulled away from sides of pan and edges golden.
Remove to racks and thoroughly cool in pans. Bread must be fully cooled before cutting and eating; it will appear a little sticky when sliced while warm.
Store fully cooled bread in tightly covered container in refrigerator for a couple of days, or cut into slices and freeze.
To serve, lather with generous dollops of quark cheese and preserves.