- 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
- 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.
- 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.
- 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.