Vickys Brown Seeded Walnut Bread, GF DF EF SF
I don't normally do 'double rises' with my gluten free breads but this time it worked out great! Very tasty. You can even leave out the nuts and seeds for a plain brown loaf
Vickys Brown Seeded Walnut Bread, GF DF EF SF
I don't normally do 'double rises' with my gluten free breads but this time it worked out great! Very tasty. You can even leave out the nuts and seeds for a plain brown loaf
Cooking Instructions
- 1
Mix together the flours, starches, sugar, xanthan gum, salt, yeast and vitamin c in a large bowl
- 2
Mix the milk, oil and vinegar together and add to the flour mix
- 3
Form a soft dough then lightly grease a piece of cling wrap and cover the bowl
- 4
Let rise in a warm place for an hour
- 5
Punch the dough back down and add 3/4 of the seeds/walnut mix. Shape into a large ball and roll in the remaining seeds/walnut to coat
- 6
Place the dough onto a baking tray and shape into a round. Cover with another sheet of greased cling and leave in a warm place for another hour
- 7
When the hour is almost up, preheat the oven to gas 7 / 220C / 425°F
- 8
Remove the clingfilm and bake for 15 minutes, then reduce the oven temperature to gas 5 / 190C / 375°F and bake a further 30 minutes
- 9
The base should sound hollow when tapped. Let cool completely on a wire rack before cutting into slices
- 10
Keeps for 3 days in an airtight container or wrap each slice separately and freeze
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