Malted Walnut Seed Loaf
This delightful gluten-free bread recipe combines a mix of flours, seeds, and nuts to create a flavorful and hearty loaf. The combination of ingredients results in a soft and tender bread with a satisfying crunch from the seeds and nuts. Enjoy the aroma of freshly baked bread wafting through your kitchen as you bring this delicious loaf to life.
— Constant Cookbook
Ingredients
- 100g cornflour
- 300g gluten-free brown bread flour (we used Doves Farm)
- 2 tbsp soya flour
- 85g potato starch
- 2 tsp xanthan gum
- 7g sachet easy-bake dried yeast
- 1 tbsp caster sugar
- 450ml milk , warmed to hand temperature
- 2 tbsp sunflower oil , plus extra for greasing
- 1 tbsp white wine vinegar
- 100g mixed seeds (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
- 50g walnuts , roughly chopped
Instructions
- Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
- Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.
Cook Time
30M
Prep Time
PT25M
Yield
CUTS INTO 12 thick slices
Nutrition
- Calories: 273 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.7 milligram of sodium
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