Seeded Bread

GF DF NF

Makes 1 large loaf

This is one of the breads I make when we have gluten eating visitors staying with us. A couple of them have even told me that when toasted they prefer it to normal toast!

 I use a bread tin which measures 270 mm long x 110 mm wide by 110 mm high which makes a ‘normal’ size loaf of bread. If you don’t have a bread tin that big, just use what you have and divide the dough into multiple tins or fill one tin to about ¾ full and then use the remaining dough to make rolls, and adjust the baking times accordingly.

This version of seeded bread uses eggs. For a version that I don’t think is quite as nice, but is egg-free, see this recipe here.

What you need:

500 mls warm water

1 teaspoon (about 7 grams) of active yeast (the dry one that needs to be activated) or instant yeast

15 grams of white sugar

30 grams of buckwheat flour

250 grams of white rice flour

100 grams of tapioca starch

175 grams of potato starch

55 grams of psyllium husk

10 grams of salt

15 grams of baking powder

15 mls of apple cider vinegar

60 mls of mild oil (I usually use light olive oil or sunflower oil)

4 eggs

2 cups of seeds (I like an equal mix of sunflower and pumpkin seeds but use any you like)

What to do:

1. Mix together the warm water, yeast and sugar together in a large bowl and leave somewhere warm for 5 to 10 minutes to activate the yeast. If using instant yeast, there is no need to leave the yeast to activate – you can go straight to the next step.

2. Add all the remaining ingredients to the bowl (the buckwheat flour, white rice flour, tapioca starch, potato starch, psyllium husk, salt, baking powder, apple cider vinegar, oil and eggs) and mix together well.

3. Line a large bread tin with baking paper. Spoon the dough into the tin and level it across the top with a damp hand. The dough should fill about ¾ of the tin. If you have extra dough, make two smaller loaves or use it to make rolls or other bread shapes.

4. Cover the dough – I like to use a piece of plastic (made from a cut-open freezer bag) under a clean tea towel for this – and then leave the bread to rise until the dough reaches the top of the tin and forms a dome that is slightly higher than the sides of the tin.

5. Preheat the oven to 200°C. Once the oven is hot, bake the bread in the middle of the oven for 35 to 40 minutes, or until the bread is fully baked and sounds hollow when tapped.

6. Once baked, remove the bread from the oven and then turn it out of the tin on to a cooling rack to cool fully.

7. Slice and eat the bread once cool – it will be hard to cut if you try before it has mostly cooled.

8. Store leftover bread in an airtight container or well-sealed plastic bag at room temperature for a day or slice and freeze for future use.

9. Enjoy!