Best Gluten-free bread with pumpkin and sunflower seeds

Gluten-free breads can be enemy and friend at the same time. 
Many times we have tried to make a good gluten-free bread that reminds us of a typical German bread. Finally we found a simple recipe with few ingredients that gave the desired result. But first of all we have to say that we prepared the bread in a bread baking machine. This has the advantage that the dough is always at the optimal temperature for rising and baking. Next time we will try the alternative without bread maker. But let's add the alternative preparation.

Basic ingredients:
280 g buckwheat flour
120 g rice flour
1 teaspoon salt
1 Pkg dry yeast (optional: gluten-free)
300 ml lukewarm water
2 tablespoons olive oil
1 tablespoon honey or maple syrup
we like it a little sweeter here)
Some grease for greasing, e.g. coconut oil

Optional still:
50 g rasped Hokkaido pumpkin
50 g sunflower seeds

Preparation in UNOLD's "Backmeister" (ad):
1. spread the bread insert with coconut oil
2. weigh the flour and mix in a bowl together with salt and yeast. 
3. first add water and oil.
4. then add flour mixture, honey, pumpkin & sunflower seeds in order.
5. snap bread insert into the machine, close lid and select program 2 (basic gluten-free). 
6. once the program has run through once, bake again for 10 minutes with program 16 Et voila - Bon Epi-tit!

Preparation without bread maker:

1. The dough should be prepared in a warm place. It is best not to ventilate the kitchen if it is cold outside.
2. Except for the fat for greasing, the pumpkin and sunflower seeds are all one a mixing bowl give and with a hand mixer and kneading attachment about 3 minutes.
3. Add pumpkin and sunflower seeds and knead for another 2 minutes.
4. Cover and leave in a warm place for 30 minutes.
5. 10 minutes before the end, place a bread pan in the oven and warm it up at lowest temperature.
6. Leave the bread pan to cool down briefly while kneading the dough for another 3-5 minutes.
7. Grease the bread pan, put the dough into it, spread it evenly and cover it and let it rise for 70 minutes in a warm place.
8. Preheat the oven to 160°C circulating air.
9. Put the bread in the hot oven and bake for 65 minutes. To prevent the crust from becoming too dark, cover with aluminum foil after 40 minutes.
10. Turn the oven down to 70°C and leave in the oven for another 60 minutes.