Multi-seeded Wheat-free Loaf
This hearty gluten-free bread recipe combines a blend of wheat-free flours with a medley of seeds for added texture and flavor. The loaf is enriched with Cheddar and butter, resulting in a moist and delicious bread that is perfect for sandwiches or to enjoy on its own.
— Constant Cookbook
Ingredients
- 450g/1lb wheat-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum)
- 1 tsp salt
- 2 tbsp caster sugar
- 2 tsp fast-action yeast
- 310ml/10fl oz full-fat milk
- 1 tsp cider vinegar
- 6 tbsp vegetable oil
- 2 free-range eggs, plus 1 free-range egg beaten for egg wash
- 4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds
- 115g/4oz salted butter
- 115g/4oz Cheddar
Instructions
- Grease and line a 900g/2lb loaf tin.
- Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.
- Add the salt, sugar and yeast in three separate piles.
- Mix together the milk, vinegar, oil, and two eggs in a jug.
- Pour the liquid into the mixing bowl and add the seeds.
- Switch on the mixer and whisk the ingredients for about 3-4 minutes.
- Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.
- Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.
- About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.
- Remove from the oven, leave to cool on a wire rack.
Cook Time
1H
Prep Time
PT2H
Yield
Makes 1 loaf
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