Gluten Free Crisp Bread

Recepie Ingredients:
4 oz millet flakes
3 oz maize flakes or cornflakes
4 oz rice flakes
4 oz buckwheat flakes
2 1/2 oz flaxseeds
3 oz sesame seeds
1 oz sunflower seeds
1 Tbsp olive oil
1 tsp salt

Directions:
1. Put all the above ingredients to soak with enough cold water to easily immerse everything when stirred. After two hours or more, stir the mixture thoroughly.
2. After two hours, the consistency should be like thick
porridge.
3. Drain any extra liquid.
4. Preheat oven to 325 degrees F.
5. Cover a flat baking tray or cookie tray with parchament paper.
6. Spread the mixture thinly and evenly
over the parchment.
7. Bake for 30 minutes.
8. Slice into rectangles and bake for an additional 30 minutes.
9. If it is not quite dry, turn off the heat and leave the crisp bread in the oven.

Baking Bread

Recepie Ingredients:
2 tablespoons active dry yeast
1 tablespoon white sugar
2 cups water
1 cup milk
2 tablespoons margarine, softened
6 cups bread flour
1 tablespoon salt

Directions:
1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 200 degrees C.
5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9 x 5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
6. Mist loaves with water and bake at 200 degrees C for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.