Ingredients
• Melted butter, to grease
• 1¼ cups sorghum flour
• ¹⁄³ cup potato flour
• ¹⁄³ cup brown rice flour
• ¹⁄³ cup quinoa flour
• ¹⁄³ cup pumpkin seeds
• ¹⁄³ cup sunflower seeds
• 2 Tbsp sesame seeds
• 2 Tbsp poppyseeds
• 2 Tbsp LSA meal
• 3 tsp xanthan gum
• 4 tsp dried yeast
• 2 tsp sea-salt flakes
• 2 eggs
• 1¹⁄³ cups warm water
• 2 Tbsp honey
• Extra 1 egg, whisked
Note: Allow 1 hour proving
There are many different seeds available in supermarkets and health food stores if you’d like to mix and match. Nuts are another alternative, but it will be a case of trial and error to find out which ones work best.
Method
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Grease a 22 x 9 x 10cm (8½-cup capacity) loaf or bread tin with melted butter. Combine flours, seeds, LSA meal, xanthan gum, yeast and salt in a large bowl and stir to combine.
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Put eggs, water and honey in the large bowl of an electric mixer and beat on medium, using paddle attachment, for 2 minutes or until well combined. With motor running on a slow speed, add flour mixture, ¹⁄³ cup at a time, beating after each addition, until well combined. Spoon dough into prepared loaf tin and smooth top with back of spoon. Cover with plastic wrap and stand in a warm place for 1 hour or until mixture has risen to top of tin.
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Preheat oven to 180°C. Brush top of loaf with extra egg. Bake for 40-45 minutes or until cooked through when tested with a skewer. Stand in tin for 5 minutes before turning out onto a wire rack to cool. Serve sliced.
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