Three Bakers Whole Grain 5-Seed Bread Copycat Recipe

Name: Three Bakers Whole Grain 5-Seed Bread
Prep time: 20 min
Cook time: 55 min
Total time: 180 min
Ingredients: 1-1/2 cups brown rice flour (or white (Bob’s Red Mill)); 1 cup cornstarch (Bob’s Red Mill); 1/2 cup tapioca flour (Bob’s Red Mill); 1/4 cup golden flaxseed meal (or brown, but it will show (Bob’s Red Mill)); 2 tablespoons finely ground potato flour (Bob’s Red Mill (not potato starch)); 1 tablespoon xanthan gum (Arrowhead Mill); 1 tablespoon baking powder (Rumford’s); 1 teaspoon salt; 1-1/4 cups water; 3 tablespoons sugar (organic); 1 teaspoon honey; 2 teaspoons instant yeast; 3 large eggs* (at room temperature); 1/4 cup oil (I used avocado); 1 teaspoon 5% acidic vinegar (I used cane vinegar); 1/4 cup sunflower seeds (raw); 2 tablespoons hemp seeds (I used sprouted); 1 tablespoon sesame seeds (raw); 1/2 teaspoon chia seeds (raw, I used white chia seeds)); 1/2 teaspoon whole flaxseeds (as in the original recipe – or poppy seeds (optional))

Without the use of corn dextrin, rice bran, calcium enzymes, and calcium sulfates (like the original recipe), you can make this copycat gluten free whole grain 5-seed bread recipe similar to Three Bakers brand. This bread is flavorful, seedy, and has the texture of sliced sourdough. It also stays fresher longer than traditional gluten free homemade bread.

Three Bakers Whole Grain 5-Seed Bread

Chewy like traditional French bread or sourdough, this Three Bakers Whole Grain 5-Seed Bread Copycat Recipe makes a perfect sandwich bread. It stays fresh on the countertop 2 – 3 days.

Course Breakfast, Lunch, Snack

Cuisine American

Ingredient Keyword brown rice flour, cornstarch, superfine white rice flour, tapioca flour

Prep Time 20 minutes

Cook Time 55 minutes

Rising and Cooling Time: 1 hour 45 minutes

Total Time 3 hours

Servings 14 slices + 2 ends

Ingredients

1-1/2 cups brown rice flour or white (Bob’s Red Mill)
1 cup cornstarch Bob’s Red Mill
1/2 cup tapioca flour Bob’s Red Mill
1/4 cup golden flaxseed meal or brown, but it will show (Bob’s Red Mill)
2 tablespoons finely ground potato flour Bob’s Red Mill (not potato starch)
1 tablespoon xanthan gum Arrowhead Mill
1 tablespoon baking powder Rumford’s
1 teaspoon salt
1-1/4 cups water
3 tablespoons sugar organic
1 teaspoon honey
2 teaspoons instant yeast
3 large eggs* at room temperature
1/4 cup oil I used avocado
1 teaspoon 5% acidic vinegar I used cane vinegar
1/4 cup sunflower seeds raw
2 tablespoons hemp seeds I used sprouted
1 tablespoon sesame seeds raw
1/2 teaspoon chia seeds raw, I used white chia seeds)
1/2 teaspoon whole flaxseeds as in the original recipe – or poppy seeds (optional)

Instructions

Liberally oil a 9 x 5-inch metal loaf pan; set aside.
Add the water to a 2-cup measuring cup and add the sugar and honey. Microwave until it reaches about 110°F (not over 220°F). Stir in the yeast and set aside until foamy.
While the yeast activates, whisk together the dry ingredients (rice flour, cornstarch, tapioca flour, flaxseed meal, potato flour, xanthan gum, baking powder, and salt; set aside.
To the bowl of your stand mixer, fitted with the balloon attachment, add the eggs, oil, vinegar, and foamy yeast mixture; beat on medium-low until just combined. Add the flour mixture all at once and beat on medium speed, still using the balloon attachment, for 2 minutes.
While the dough mixes, combine the seeds in a cup: sunflower seeds, hemp seeds, sesame seeds, chia seeds, and optional whole flax seeds or poppy seeds. Set aside 2 tablespoons of this seed mixture for garnishing the top of the dough. Add the remaining seeds to the dough and mix another 3 minutes on medium speed.
Scoop the dough into the prepared pan and level out as best you can. Using wet fingers, smooth out the top of the dough. Rinse off your fingers and sprinkle the seeds on top. Using moistened fingers pat the seeds into the dough.
Allow the dough to rise in a warm environment 80 – 85°F, for about 45 minutes or until the dough, in the center of the bread, reaches about 1/2-inch from the rim of the pan. (It will take longer in colder environments.)
Fifteen minutes prior to the completion of the rising of the dough, preheat the oven to 400°F with a shelf in the bottom third of the oven.
Bake for 55 minutes, rotating about half way through the baking cycle and covering with foil when browned to your liking.
Immediately remove from the pan and transfer to a wire rack to cool completely.
Slice using an electric slicer, electric knife, or serrated knife.

Tips

*To Make Egg-Free:
Replace each egg yolk with 3 tablespoons fat of choice like cream or full-fat coconut oil or full-fat coconut milk. Replace each egg white with 2 tablespoon liquid from a can of mildly flavored white beans like white kidney/cannellini beans.

Carla

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View Comments

Sarah says:

February 15, 2023 at 1:06 pm

Hi Carla, can I use ultrafine brown rice flour (Vitacost or Anthony's) in this recipe? Thanks.
- Carla says:
  
  February 17, 2023 at 10:24 pm
  
  Sarah, No. Superfine rice flour is too heavy for this recipe. The only time you should use superfine rice flour in my recipes is what it is indicated.
  
  Carla
Jen says:

August 1, 2022 at 4:32 pm

Ideas for replacing the potato flour? I can’t have nightshades. Maybe tapioca?
- Carla says:
  
  August 2, 2022 at 10:02 am
  
  Jen,
  
  This page may help you: https://glutenfreerecipebox.com/gluten-free-substitutes/. However, potato flour is quite unique. Whatever you choose as a substitute flour will create a different texture. I highly suggest making another one of my gluten free bread recipes instead: https://glutenfreerecipebox.com/category/recipes/bread/. Here's one that is potato-free: https://glutenfreerecipebox.com/potato-corn-dairy-gluten-free-bread-recipe/. By the way, tapioca is a starch and will create a chewier texture.
  
  Carla
Judy says:

May 27, 2022 at 8:56 pm

What is the nutritional value
Menachem says:

November 19, 2021 at 12:31 pm

can you translate the recipe to weight?
- Carla says:
  
  November 19, 2021 at 12:36 pm
  
  Menachen,
  
  You may convert try ingredients to white measurements using this page: https://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/. I hope this helps
  
  Carla
Patricia says:

July 7, 2020 at 3:38 am

Just curious. have you made this using the egg replacer? I have to be egg-free, so wondering how it turns out with the egg free options. Thank you for your help.
- Carla says:
  
  July 7, 2020 at 9:05 am
  
  Patricia,
  
  If you use the egg substitute that I list in the Tips section, it will turn out the same. I’ve used this in other bread recipes. You can see the bean liquid work well in this video - https://glutenfreerecipebox.com/amazing-new-egg-substitute-gluten-free-egg-free-marshmallow-fluff/.
  
  I haven’t made this using powdered egg replacer because it is dry and lacks fat. If you do use egg replacer, try adding some fat to replace the egg yolks. You can find more egg substitutes here - https://glutenfreerecipebox.com/amazing-new-egg-substitute-gluten-free-egg-free-marshmallow-fluff/.
  
  Enjoy!
  Carla