Festive leftover soup
- 30 mins
- 4
- Easy
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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 | |
| 10g 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
- In a large bowl, combine the Mix, yeast, salt, sugar and assorted seeds.
- Stir in the oil and sufficient water to form a soft but not sticky dough.
- Knead the dough until smooth on a surface lightly dusted with Mix.
- Shape the dough into a round and using a sharp knife, make shallow incisions on the top to make a criss cross pattern.
- Leave to prove in a warm place for approx. 30minutes. Preheat the oven to 190ºC/375ºF/Gas Mark 5
- Bake in a preheated oven for 30-35minutes until golden brown.
- 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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