Gluten-free Beer bread with caraway in the conventional oven, Cuisine l'Angélique

Ingredients

• 60 ml (4 tbsp) flaxseed*
• 30 ml (2 tbsp) chia*
• 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
• 10 ml ( 2 tsp) caraway seeds
• 7,5 ml (1 1/2 tsp) instant yeast
• 3,5 ml (3/4 tsp) salt
• 360 g (1 1/2 cup) gluten-free amber beer, heated to 45 °C (113 °F)
• 2 large eggs, beaten
• 30 ml (2 tbsp) light olive oil
• 15 ml (1 tbsp) molasses