Gluten-Free Oat Bread

1½ cup gluten-free oats
½ cup whole millet
½ cup sorghum flour
½ cup sticky rice flour
1 tsp baking powder
1 tbsp xanthan gum
1½ tsp salt
2 cups warm water
2¼ tsp active dry yeast
1 tbsp + 1 tsp cane sugar
2 ener-g eggs
2 tbsp vegetable oil
1 tbsp agave
1 tbsp poppy seeds (optional)

Add the oats and millet to a blender and grind them into flour, then transfer to a medium mixing bowl along with the sorghum flour, sticky rice flour, baking powder, xanthan gum, and salt. Set aside.

In a large mixing bowl mix together 1/2 cup of the warm water, 1 tsp of the sugar, and all of the yeast. Let the yeast proof for 5-10 minutes, until relatively foamy. Add the ener-g eggs, oil, agave, the remaining sugar, and the remaining warm water to the yeast, then using a fork to mix the flour into the wet ingredients to form a very moist dough, almost like a very thick pancake batter. Mix for 2-3 minutes, then move to a greased 5-quart dutch oven or similarly sized baking dish.

Cover the baking dish with a tea towel and place on the top rack of the oven, and place a small pan filled with 2 cups of boiling water on a lower rack. Let the dough rise for 35-45 minutes, until the dough has roughly doubled in size.

Remove the dough from the oven and preheat it to 400°F. Gently cut a few slashes in the top of the dough and sprinkle poppy seeds onto the top of the loaf if using them, pressing them down lightly into the dough to get them to stick. Bake the bread uncovered on the middle rack of the oven for an hour. Allow the bread to sit for at least thirty minutes before slicing.