
Gluten-free Seeded Loaf
- Difficulty level : Easy
- Type : Snack
Made using our Lakeland Compact Bread Maker & Lakeland 2lb Loaf Tin (Makes 1 loaf)
Ingredients
- 310ml milk
- 180ml oil
- 2 eggs at room temperature
- 1 tsp salt
- 1 tsp cider vinegar
- 450g gluten-free bread flour plus a little extra for dusting
- 2 tbsp caster sugar
- 2 tsp fast-acting dried yeast
- 1 tbsp linseed
- 1 tbsp sunflower seeds
Method
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Lightly grease the loaf tin. Pour the milk and oil into a small pan and heat gently until the temperature reaches 32-35°C ─ warm but not hot. Pour into the bread maker pan.
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Add the eggs, salt and vinegar, then the flour, sugar and yeast, and close the lid.
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Touch Menu and select Programme 8: Dough.
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15 minutes before the end of the cycle, preheat the oven to 220°C/Gas 7. At the end of the cycle, lift out the pan and tip the dough into the loaf tin, then sprinkle the linseed and sunflower seeds on top.
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Cover with greased cling film and leave to prove in a warm place for 30 minutes or until well risen. Bake for 25-30 minutes or until a rich golden brown. The bread should sound hollow when tapped underneath. Turn out and cool on a wire rack.
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Tip: You can use individual sachets of dried active yeast or measure it out from larger packets ─ we have used both in our recipes.
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