Rustic White Loaf

Method

1. In a large bowl, combine the Mix, yeast, salt, and sugar. Stir in the oil and sufficient water to form a soft but not sticky dough.
2. Knead the dough until smooth on a surface lightly dusted with Gluten-Free Mix.
3. Shape the dough into an oval and using a sharp knife, make shallow incisions on top, then brush with a little oil.
4. Leave to prove in a warm place for approx. 30 minutes, and then bake in a preheated oven (220ºC/425ºF/Gas Mark 7) for 20-25 minutes until golden brown.
5. Alternatively, you can divide the dough into 8-10 pieces, and shape into rounds to make individual rustic rolls. Bake for approx. 15minutes.
6. You can also make this into a seeded loaf by adding 150g (6oz) assorted seeds (pumpkin, sunflower, poppy, sesame, hemp, linseed) to the dry mixture (step 1), and using Juvela Gluten-Free Fibre Mix in place of White Mix.