- Cook Time: 25 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 273
- Carbohydrate Content: 38g
- Fat Content: 10g
- Fiber Content: 3g
- Protein Content: 7g
- Saturated Fat Content: 2g
- Sodium Content: 0.7g
- Sugar Content: 4g
Malted walnut seed loaf Recipe
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.
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
Instructions
- 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.