Dee's Favourite GF/DF Go-To-For-Anything Bread

OK so basically I make this loaf about once a week or once every two weeks.

The original recipe is from Karina at Gluten-Free Goddess which you can find here:
http://glutenfreegoddess.blogspot.com/2009/03/gluten-free-multi-grain-sandwich-bread.html
It was a great base recipe but I made some changes!

Here is the recipe for Dee's Favourite GF/DF Go-To-For-Anything Bread!

Dee's Favourite GF/DF Go-To-For-Anything Bread

INGREDIENTS:

1 tablespoon instant dry years or rapid yeast

1 1/4 cups water (110 to 115 degrees F)

2/3 cup sorghum flour

1/3 cup gluten-free flour (can be anything - bean, brown rice, etc.)

1/2 cup millet flour

1/4 cup flax seed meal

1 cup tapioca flour (or potato starch)

2 teaspoons xanthan gum

1 1/4 teaspoon sea salt

2 beaten large organic egg

4 tablespoons extra virgin olive oil

3 tablespoons honey or raw agave nectar

1/2 teaspoon apple cider vinegar

Sesame seeds for the top (optional)

INSTRUCTIONS:

1. Whisk together your dry ingredients in a bowl and set aside:
2. Proof the yeast:

Add the instant dry yeast or rapid yeast to 1 1/4 cups warm liquid (at 110 to 115 degrees F) with 1 tablespoon of the honey/agave nectar. Stir together for about 2 minutes & then set aside and allow it to get foamy (about 5 minutes).

3. Beat eggs in a separate bowl. To the beaten eggs add remaining honey/agave nectar, olive oil  and apple cider vinegar. 
4. Add proofed yeast to dry ingredients, then add other wet ingredients and beat until a smooth “batter” forms.

5. Scrape the dough into a 1.5 pound loaf pan (I find that an 8.5” x 4.5” pan works best) and using wet fingers, smooth the top evenly. Thump the pan on the counter a few times for good measure.
6. Top with sesame seeds. (optional)
7. Loosely cover the pan with a clean damp tea towel and allow the dough to rise for 20 minutes in a warm spot.
8. Preheat your oven to 350 degrees F.
9. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 30 to 45 minutes. (35-40 minutes usually works for me!)

10. If you like a crusty loaf, remove the bread from the pan and return it naked to the oven for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
11. Cool on a wire rack.

Note: This bread will last longer if it is stored either in the refrigerator or freezer!