Malted walnut seed loaf

Prep:   25 mins                                         Method:  Easy

Cook:  30 mins                                         Serves: cut into 12 thick slices

With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen

Malted walnut seed loaf

Ingredients

• 100g cornflour
• 300g gluten-free brown bread flour (we used Doves Farm)
• 2 tbsp soya flour
• 85g potato starch
• 2 tsp xanthan gum
• 7g sachet easy-bake dried yeast
• 1 tbsp caster sugar
• 450ml milk, warmed to hand temperature
• 2 tbsp sunflower oil, plus extra for greasing
• 1 tbsp white wine vinegar
• 100g mixed seeds (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
• 50g walnuts, roughly chopped

Method

1. Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
2. Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
3. Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.

Additional info: 

                   Freezable,

                   Gluten-free