This bread is chock-full of seeds and grains that make it satisfying and robust. I like to decorate the top of the bread with poppy seeds, but any seeds will do.
Yield: 2 loaves
1 2/3 cups brown rice flour
2 cups buckwheat flour
1 cup corn flour
1¼ cups cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons sea salt
¾ cup raw unsalted pumpkin seeds
½ cup raw unsalted sunflower seeds
1 tablespoon flax seeds
5½ cups water
2 tablespoons molasses
Seeds for sprinkling on top of the bread
1. Preheat the oven to 350 degrees F. Lightly oil two 9 7/8- by 3 1/8-inch bread pans and line with parchment paper.
2. Combine the brown rice flour, buckwheat flour, corn flour, cornmeal, baking powder, baking soda, salt, pumpkin seeds, sunflower seeds, flax seeds, water, and molasses in the bowl of a standing mixer fitted with the paddle attachment. Mix on low speed until well incorporated.
3. Divide the batter evenly between the prepared bread pans. Sprinkle the tops with seeds and bake until a knife inserted deep into the centers of the loaves comes out clean, about 1 hour and 30 minutes.