Seeded Bread

After several attempts, which have produced nothing but bricks (didn't stop mini monster constantly asking for some of mummy's special bread and demolishing the whole loaf in less than 24 hours!), and a little help from Phil Vickery in this months Crossed Grain magazine from the Coeliac Society, I think I've got an improved recipe.

Toasted bread (with and without seeds), spread with
dairy and soya free spread (right) and marmalade (left).

400g Wheat free Bread Flour Mix
2 tsp Xantham Gum
2 tsp sugar

Salt (optional) up to 1 tsp (I never salt bread, but I know most people are used to a salty taste)

2 x 7g sachets fast action dried yeast
mixed seeds (sunflower and pumpkin)
350mls warm water
50mls olive oil
extra seeds for the top.


Preheat the oven to 200ºC.
Grease a loaf tin (1lb/500g) and dust with flour/polenta/sunflower seeds etc.


Mix dry ingredients well in a bowl.


Add most of the liquid and beat with a wooden spoon, add the extra water slowly until dough falls slowly from the spoon.

Oil your hands and shape the dough into a loaf before placing in tin.


Smooth the top with a wet spoon, then sprinkle with remaining seeds.

Cover tin with oiled clingfilm and leave to rise until doubled in size (phil said put it straight in the oven, but when I did that, it didn't rise at all). The below picture is not risen enough, the first one I made (and didn't photograph), rose to top of tin, then I reread recipe and saw it said to put straight in oven without rising so I didn't leave this one so long. It was better when left to rise.

Bake for 45-55 mins until well risen and golden brown.


Take bread out of tin to cool on a rack (if it doesn't sound hollow when tapped, pop it back in the oven for another 10 minutes, without the tin, before cooling).