Seeded Farmhouse Loaf

Seeded Farmhouse Loaf

This gluten-free, dairy-free seeded loaf bread is made with a combination of brown rice flour, potato flour and buckwheat flour. I add poppy seeds for a wonderful nutty flavour.

Makes 1 Loaf

Ingredients:

350 ml water

7 g dried yeast

3 eggs

4 tbsp. oil (such as sunflower)

1 tsp. white vinegar

4 tbsp. soya flour

1 tbsp. honey

275 g brown rice flour

50 g potato flour

50 g buckwheat flour (plus extra for the top of the loaf)

2 tbsp. poppy seeds

1 tbsp. xanthan gun

1 tbsp. caster sugar

1 1/2 tsp. salt

Method:

Line the loaf tin.

Add the yeast with the lukewarm water.

Beat together the eggs in a stand mixer.

Add the oil, vinegar, soya flour and honey and mix again.

Add the flours, seeds, xanthan gum, sugar and salt and mix.

Finally add the lukewarm water / yeast combination.

Mix until combined and keep mixing for a further two minutes.

Transfer the dough to the loaf tin and smooth the top.

Loosely cover with oiled cling film and leave until the dough has risen to the top of the tin. This will take up to 2 hours.

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4 and bake for approximately 40 to 50 minutes.

You can tell when the bread is cooked as it will sound hollow when tapped on the bottom. Remember the bread and pan are very hot so take care when checking on how well it is baked.

Remove from tin and let it cool completely before slicing.

Additional Notes:

If you have oven stones then place the loaf tin on these. I find it helps the bake.

If you can’t source brown rice flour then just substitute white rice flour.

This can be sliced and frozen for up to 1 month.

Equipment Used:

Loaf tin (approximately 21 cm by 11 cm)

KitchenAid Stand Mixer

Spatula.