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Multi-Seeded Loaf

Crusty and wholesome, this tasty loaf is bursting with seeds for a crunch in every bite. A perfect partner to a ploughman's lunch or drizzled with runny honey for a teatime treat.

  • Cook: 35 mins
    Prep: 20 mins
  • 1 large loaf or 8-10 rolls
  • easy
  • Suitable for home freezing
Go back

Multi-Seeded Loaf

Crusty and wholesome, this tasty loaf is bursting with seeds for a crunch in every bite. A perfect partner to a ploughman's lunch or drizzled with runny honey for a teatime treat.

  • Cook: 35 mins
    Prep: 20 mins
  • 1 large loaf or 8-10 rolls
  • easy
  • Suitable for home freezing

Ingredients

500g packet Juvela Gluten-Free Fibre Mix
1 sachet dried yeast
1 tsp salt
1 tsp sugar
150g (6oz) assorted seeds (pumpkin, sunflower, poppy, sesame, hemp, linseed)
2 tbsp vegetable oil
275-325ml (11-13 fl oz) warm water (40C)

Method

  1. In a large bowl, combine the Mix, yeast, salt, sugar and assorted seeds.
  2. Stir in the oil and sufficient water to form a soft but not sticky dough.
  3. Knead the dough until smooth on a surface lightly dusted with Mix.
  4. Shape the dough into a round and using a sharp knife, make shallow incisions on the top to make a criss cross pattern.
  5. Leave to prove in a warm place for approx. 30minutes. Preheat the oven to 190ºC/375ºF/Gas Mark 5
  6. Bake in a preheated oven for 30-35minutes until golden brown.
  7. Alternatively, divide the dough into 8-10 pieces, shape into rounds to make individual seeded rolls. Bake in a preheated oven for approx. 20 minutes.

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