This wholesome gluten free yeast bread is a favourite in our Taste Health Kitchen. Made with a whole range of wholesome ingredients this nutrient dense bread ticks all boxes in the taste and texture department.
The molasses adds a lovely depth of flavour. This loaf can be portioned up and frozen, so you can grab slices from your freezer as and when you need them. It delivers a very tasty loaf which is great on its own or with soup, in a sandwich or toasted.
Course Baking, Bread, Breakfast, Brunch, Lunch
Cuisine International
Keyword Child Friendly, Dairy Free, Gluten Free
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Time allowed for bread to rise 45 minutesminutes
Total Time 1 hourhour50 minutesminutes
Course Baking, Bread, Breakfast, Brunch, Lunch
Cuisine International
Servings 1Loaf
Equipment
1 *One loaf tin, lined with a loaf tin liner.
1 Mixing bowl
1 Oven
Ingredients
190gbrown rice flour
50gmillet flakes or quinoa flakes or buckwheat flakes
110gbuckwheat flour or tapioca flour
25gpsyllium husks
50gmixed seedspumpkin, sunflower, sesame
1level tsp baking power
1rounded tspHimalayian salt
7gsmall packet freeze dried yeast
4large eggsorganic or free range if possible
2tbspolive oil
2tbspmolasses or honey
275mltepid water
2tbspnatural yoghurt or soya yoghurt
Instructions
Place all dry ingredients in a mixing bowl apart from the yeast, quickly mix together with your hands. Mix together the yeast, water, oil, molasses and yoghurt.
Whisk eggs together, add to yeast mixture then add slowly to the flours, holding a little back. Beat well for 2-3 minutes. The right mixture is quite wet and will resemble a very thick batter.
Spoon into lined loaf tin and cover with damp parchment, then by a damp cloth and lightly cling. Sit in a warm area of kitchen or hot-press or radiator for 40 minutes – 1 hour. The bread should rise somewhat. Place in oven at 170C. Bake approx 50 minutes or until cooked.
Maggie's Tips
•To vary this bread:
Omit seeds and replace with pistachio nuts or walnuts or chopped pecans.
Omit molasses and seeds, replace with 3 tbsp tomato puree and 2 tsp toasted fennel seeds.
Omit molasses and seeds, replace with 50g dried fruits. Use any of the following combinations: (figs, sultanas, currents, diced dates, cranberries, sour cherries).
Use honey instead of molasses. Replace seeds with 2 tbsp chopped rosemary + 60g dried cranberries (lovely combination at Christmas)
Omit molasses and seeds. Replace seeds with 1 tbsp rosemary, a few baby spinach leaves, ½ roasted red pepper roughly chopped
Omit molasses and seeds, replace with 2 slices cooked rashers, finely diced, 1 tablespoon chopped fresh thyme and 50g good quality cheddar cheese.