Four-Seed Bread

Four-Seed Bread

2 cups (240 g / 7 2/3 oz) gluten-free yeast-free loaf mix*
2 cups (240 g / 7 2/3 oz) gluten-free all-purpose flour pre mix
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons dried yeast
1/4 teaspoon tartaric or citric acid
4 tablespoons mixed seeds (sunflower seeds, sesame seeds, pepitas, poppy seeds)
3 eggs, lightly beaten
2 cups (500 ml / 16 fl oz) warm water
1/2 cup (125 ml / 4 fl oz) olive oil

1. Preheat oven to 200°C (400°F/Gas 6). Lightly grease an ovenproof ceramic or glass loaf dish or 2 small loaf tins.
2. Sift the loaf mix, flour, salt and sugar into a bowl. Stir in the dried yeast, tartaric or citric acid and 3 tablespoons of the seeds. Make a well in the center.
3. Whisk together the eggs, water and oil, pour into the well and stir to combine. Mix well with electric beaters for 5 minutes.
4. Spoon the mixture into the prepared dish, cover with lightly oiled plastic wrap and set aside to rise in a warm place for 45 minutes. 5 Brush the loaf with a little water and sprinkle with the remaining seeds. Bake for 40 minutes or until the loaf has risen and is golden.

Serves 10.

*You may substitute the loaf mix with extra glutenfree all-purpose flour pre mix if preferred.

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