Baking my cement bread

I bake my own bread once a week, made from a mix of gluten free flours, buckwheat, millet, quinoa, and two different almond flours.

It is a simple recipe, I just add a little salt and water and stir everything together, but if I make a big batch it is a heck of a job to mix it because it is quite thick.

Today I made an unusually large amount and asked Rob to help me mixing it.
He said that he'd need a cement mixer to do it - I said "you are my cement mixer"

Even if I joke about my bread, the taste is very good and nothing like cement.

This is how you bake the bread:

300 gr buckwheat flour
300 gr millet flour
300 gr quinoa flour
500 gr almond flour (low carbohydrate, low fat)
50 gr almond flour (full fat)
1 spoon of sea salt
2,5 litres of water

Mix all the dry stuff together, add water and mix everything until you have an even dough. Cover a baking tray with a baking paper, put about a forth of the doug on it and spread it evenly (quite a thin layer) on the tray (on the paper).

Heat the oven to about 180°C and bake for 20 minutes. When it is ready lift the paper with the bread to cool down, cut it into small pieces of bread. Repeat the baking with the rest of the dough.

When completely cooled you can put the pieces of bread into the freezer. When you want to use them take them out from the freezer and put them in a toaster. You can also keep them in the fridge for a couple of days, but I usually want them to be fresh so I use the freezer.