Seed Studded Bread

LEVEL: easy Cook: 55 minutes

Seed Studded Bread

BOOKMARK

DELICIOUS

Description

It may be good, or bad, but I have a tendency to just start heaping ingredients into mixing bowls. That’s how I came up with this recipe. I was running really low on the usual suspects for a fresh loaf of bread, but the baking itch had already hit. I’d already started throwing things together – and I refuse to waste wherever possible.

So in it’s place, I used up some pumpkin seeds, linseed, sunflower seeds, sesame seeds and the last few black chia seeds. If anything this was a recipe waiting to be made, thanks to those “almost, but not quite” empty jars of seeds and meals.

Enjoy fresh, toasted and dipped. Hint – when it’s no longer fresh as can be: toasted, it tastes fantastic with a little smashed avo, a squirt of lemon and a dash of pepper (but that’s coming from a bias, avid avo eater).

Ingredients

500ml warm water

2 tbsp. gluten free yeast

1 tsp. McKenzie’s baking powder

Pinch salt

Flour blend (approximately 520gm):

1 c brown rice flour

1 c potato flour

½ c tapioca starch

1 c S/R flour

1 c LSA (linseed, sunflower, almond meal)

2 tbsp. flaxseed meal

1 tbsp. psyllium husk

2 tbsp. pepitas

2 tbsp. sesame seeds + 1 tsp. extra

2 tbsp. black chia seeds + 1 tsp. extra

Directions

1: Add the yeast to the warm water and leave to sit for 5 minutes.
2: Sift all the dry ingredients into a large mixing bowl.
3: Add the seeds and whisk through.
4: Make a well in the dry ingredients and pour in the yeast mixture.
5: Fold the seeded flour mixture into the yeast mixture until it forms a sticky, soft dough. (Or use the dough hooks on your mixer) With jewellery free, clean hands form the mixture into a dough ball.
6: Grease a loaf pan well. Place the dough into the pan, cover with a damp cloth and allow to rise for 30 minutes or until the dough rises to the lip of the tin.
7: 10 minutes prior to the loaf rising, top the loaf with the extra sesame and chia seeds. Preheat the oven to 200 degrees Celsius (fan forced).
8: Once risen, bake for 45 minutes or until the top is golden and a skewer inserted comes out clean. With heat proof gloves turn the bread on to a wire rack, if desired place the bread back in the oven for a further 10 minutes to crisp the sides further.