Gluten Free Seeded Brown Oven Baked Loaf

Name: Gluten Free Seeded Brown Oven Baked Loaf
Cook time: PT55-60 M
Yield: 1 loaf
Ingredients: 2 egg whites 1 tbsp sugar 1 tsp salt 6 tbsp oil 1 tsp vinegar 530ml tepid water 500g FREEE Brown Bread Flour 2 tsp quick yeast 2 tbsp pumpkin seeds 2 tbsp sunflower seeds 2 tbsp poppy seeds oil, for tin

4.8

4 Ratings

55-60 minutes 1 loaf Nuts,Peanuts,Gluten,Wheat,Milk Vegetarian

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About this recipe:

Bake this recipe with egg white or follow our chickpea swap for a vegan version. Linseeds, carraway or sesame seeds can also be swapped for the seeds suggested in this recipe.

Equipment:

1kg/2lb bread tin and mixing bowls

Ingredients:

2 egg whites
1 tbsp sugar
1 tsp salt
6 tbsp oil
1 tsp vinegar
530ml tepid water
500g FREEE Brown Bread Flour
2 tsp quick yeast
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp poppy seeds
oil, for tin

Method:

220°C, Fan 200°C, 425°F, Gas 7

Rub some oil around the inside of a 1kg/2lb bread tin.
Put the egg whites (or chickpea flour + water), sugar, salt, three spoons of the oil, vinegar, and water into a bowl and whisk together.
Add the flour and yeast, whisking to a smooth, thick batter.
Stir in the seeds.
Drizzle the remaining 3 spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
Tip the dough into an oiled 1kg/2lb bread tin and smooth the top.
Invert a large mixing bowl over the tin and leave until the dough has risen to 7mm/¼” below the top of the tin, about 60-90 minutes.
Pre-heat the oven.
Bake for 55-60 minutes.
Turn out the cooked loaf to cool on a wire rack.
Allow the bread to cool completely before slicing.