Enjoy the smell and taste of freshly-baked bread at home with this simple gluten-free recipe. Pairs perfectly with soup and a salad.
Suitable for Gluten-free | Vegetarian
Serves 12
Prep time: 20 minutes
Cooking time: 20–25 minutes
Ingredients
- 6 tbsp vegetable oil, plus extra for oiling
- 450g gluten-free brown bread flour * blend
- 2 tsp fast-action dried yeast
- ½ tsp salt
- 2 tsp caster sugar
- 350ml warm milk
- 1 tsp cider vinegar *
- 2 eggs, lightly beaten
- 30g mixed sunflower seeds * and pumpkin seeds *
- 1 tbsp mixed poppy seeds * and linseeds *
* Available at Holland & Barrett
Method
Step 1
Oil a 12-hole muffin tin. Sift the flour, yeast, salt and sugar together in a large bowl.
Step 2
Whisk the vinegar and eggs into the warm milk, add this liquid to the flour, then bring the mixture together with your hand. It will be very sticky, but gradually work in the oil and fold through the pumpkin and sunflower seeds. Divide mixture among the 12 muffin holes then leave in a warm place covered with an oiled piece of cling film for 1 hour.
Step 3. Heat the oven to 200ºC/180ºC fan/gas mark 6. Sprinkle poppy and linseeds over the top of the dough and bake for 20–25 minutes, or until risen and golden brown. Cool for 5 minutes in the tin then transfer to a wire rack to cool.
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