Add the flour on top and then sprinkle the salt on top of
the flour blend. Beat on medium speed until the dry ingredients are moist. Oil
a soup bowl and transfer the dough to the bowl. Cover the bowl with plastic
wrap (omit if using the Brod & Taylor Folding Proofer and Slow Cooker); set
aside to rise for 30 minutes at room temperature or 84°F, or until it multiples
to about 1.5 times its size.
Remove the bread from the oven and immediately remove the
loaf from the pan. Transfer the loaf to a wire rack to cool completely, about
90 minutes. Slice the bread and serve immediately. Freeze leftovers in a zipper
freezer bag and defrost at room temperature, defrost in microwave, or toast
frozen.
https://glutenfreerecipebox.com/ancient-grains-gluten-free-bread-mini-loaf-jovial-flour-blend-no-1/