Free From Gluten Seeded Brown Loaf

Makes 1 large or medium loaf

This recipe follows our original Free From Gluten Brown Bread Machine recipe, with the addition of seeds to make for a more interesting texture. This seeded loaf will also work following our oven baked Free From loaf if preferred, adding the seeds to the dry flour mix. Use our suggested ingredient swaps to make this recipe also free from dairy and/or gluten.

 

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • For ingredient list, please see method

 Ingredients: 

  Medium Loaf Large Loaf* (3 litre capacity bread tin)
egg whites (or Freee Chickpea Flour + water)  2 (or 20g + 60ml)  3 (or 30g + 90ml)
oil 6 tbsp 9 tbsp
vinegar 1 tsp 1½ tsp
sugar 1 tbsp 1½ tbsp
salt 1 tsp 1½ tsp
milk 380ml 570ml
Freee Brown Bread Flour 500g 750g
pumpkin seeds 2 tbsp 3 tbsp
sunflower seeds 2 tbsp 3 tbsp
poppy seeds 2 tbsp 3 tbsp
Doves Farm Quick Yeast 2 tsp 3 tsp

*Fill your pan with water to determine your bread tin capacity.


Method:

Bread Machine Method

  1. Put the egg whites (or chickpea flour + water), oil, vinegar, sugar, salt and milk into a bowl and whisk together well.
  2. Pour this into the machine pan.
  3. Add the flour, pumpkin, sunflower and poppy seeds, sprinkle the yeast on top.
  4. Close the lid and start the machine on gluten free bread program if available, alternatively, use the basic or rapid setting with a high bake option.
  5. When cooked remove the bread from the pan and allow it to cool completely before slicing.

Oven-baked Method

  1. Put the egg whites (or chickpea flour + water), three spoons of the oil, vinegar, sugar, salt and milk into a bowl and whisk together.
  2. Add the flour and yeast, mixing to a smooth, thick batter.
  3. Pour the remaining three spoons of oil over the dough and turn with a spoon bringing together a soft doughy mass. 
  4. Tip the dough into an oiled 1kg/2lb bread tin and smooth the top.
  5. Loosely cover with oiled cling film and leave until the dough has risen to the top of the tin.
  6. Pre-heat the oven.
  7. Bake for 55-60 minutes.
  8. Turn out the cooked loaf to cool on a wire rack.
  9. Allow the bread to cool completely before slicing.

Equipment

1kg/2lb bread tin or bread machine

Cooking time

220°C, Fan 200°C, 425°F, Gas 7 or if using a bread machine, set it to the gluten free bread or basic rapid program, with a high bake setting if available

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Ingredients

Change Quantities:
  • For ingredient list, please see method

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