Multi-seeded wheat-free bread
Method
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Grease and line a 900g/2lb loaf tin.
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Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.
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Add the salt, sugar and yeast in three separate piles.
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Mix together the milk, vinegar, oil, and two eggs in a jug.
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Pour the liquid into the mixing bowl and add the seeds.
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Switch on the mixer and whisk the ingredients for about 3-4 minutes.
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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.
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Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.
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About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.
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Remove from the oven, leave to cool on a wire rack and serve in slices with the butter curls and cheese.
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, plus extra for greasing
- 2 free-range eggs, plus 1 free-range egg beaten for egg wash
- 4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing
- 115g/4oz salted butter, shaped into curls
- 115g/4oz Cheddar cheese
Shopping List
Multi-seeded wheat-free bread
Cooking ingredients
Dairy, eggs and chilled
Other