Name: Gluten-Free Seed Bread
Yield: Makes 1 Loaf
Ingredients: 15 ml/1 tbsp sunflower oil; 15 ml/1 tbsp sunflower seeds; 350 g/12½ oz/3 cups Juvela gluten-free mix for bread; 15 ml/1 tbsp pumpkin seeds; 15 ml/1 tbsp poppy seeds; 300 ml/10½ fl oz/1¼ cups water; 5 ml/1 tsp dried yeast, from the gluten-free mix pack; 400 ml/14 fl oz/scant 1¾ cups water; 2.5 ml/½ tsp salt; 7.5 ml/1½ tsp dried yeast, from the gluten-free mix pack; 30 ml/2 tbsp sunflower seeds; 22 ml/1½ tbsp pumpkin seeds; 500 g/1 lb 2 oz/4½ cups Juvela gluten-free mix for bread; 22 ml/1½ tbsp sunflower oil

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Gluten-free breads do not keep as long as wheat-based breads so consume within two days. Alternatively, slice part of the loaf after cooling, wrap it and freeze. Use frozen bread within one month.

Ingredients

Small

300 ml/10½ fl oz/1¼ cups water
15

Method

Pour the water into the bread machine pan. Add the sunflower oil. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and the dry ingredients. Check with your manufacturer’s instructions as you may need to add the water first for the gluten-free programme.