Dairy-free breakfast recipe for 4 - 8 people, takes only 45 mins; recipe has wholemeal flour, fast-action dried yeast, salt, water, seed, walnut and sunflower oil.
Malted walnut seed loaf
Course: Gluten-free lunch
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Milk: 450ml milk, warmed to hand temperature
- White Wine Vinegar: 1 tbsp white wine vinegar
- Sunflower Oil: 2 tbsp sunflower oil, plus extra for greasing
- Potato: 85g potato starch
- Caster Sugar: 1 tbsp caster sugar
- Flour: 300g gluten-free brown bread flour (we used Doves Farm)
- Walnut: 50g walnut, roughly chopped
- Seed: 100g mixed seed (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
- Cornflour: 100g cornflour
- Yeast: 7g sachet easy-bake dried yeast
- Xanthan Gum: 2 tsp xanthan gum
Directions
- Mix the flours, potato starch, xanthan gum, yeast, sugar and 1 1/2 tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
- Knead in most of the seeds and walnuts. Shape into a large round - oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel - this will help to keep the loaf soft.
