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Multi-Seeded Wheat-Free Bread
A seedy wheat-free loaf made with a flour blend, eggs, and milk. Serve with cheese and butter curls.
Vegetarian
Gluten-Free
Bread
Seeds
Wheat-Free
Estimated Nutrition
Calories
448.6
kcal / serving
4485.5 kcal total
Carbs
32.6
g
per serving
325.8 g total
Fat
31
g
per serving
310.2 g total
Protein
11.2
g
per serving
112.4 g total
Cook Time
45
minutes
Serves
10
slices
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
450
g
Wheat-Free Flour
A blend of potato, rice, tapioca flour and xanthan gum
2
tbsp
Caster Sugar
2
tsp
Fast-Action Yeast
CondimentsSauces
1
tsp
Cider Vinegar
Dairy
310
ml
Full-Fat Milk
2
piece
Eggs
Free-range
1
piece
Egg
Beaten for egg wash
115
g
Salted Butter
Shaped into curls
115
g
Cheddar Cheese
NutsSeeds
1
tsp
Salt
4
tbsp
Mixed Seeds
Pumpkin, sesame, and sunflower seeds; plus extra for finishing
OilsFats
6
tbsp
Vegetable Oil
Plus extra for greasing
Method
1
Grease and line a 900g loaf tin.
2
Place the flour into a food mixer with the balloon whisk attachment.
3
Add the salt, sugar, and yeast in three separate piles.
4
Mix the milk, vinegar, oil, and two eggs in a jug.
5
Pour the liquid and seeds into the mixing bowl.
6
Whisk the ingredients for 3 to 4 minutes.
7
Pour the batter into the tin, cover with oiled film, and prove until doubled in size.
8
Preheat the oven to 180°C and bake for 35 to 45 minutes, covering with foil after 10 minutes.
9
Brush the loaf with egg wash and sprinkle with extra seeds 10 minutes before the end.
10
Cool on a wire rack and serve with butter curls and cheese.