Gluten-Free Seeded Bread
This Gluten-Free Seeded Bread is a hearty, nutritious loaf filled with a variety of seeds for added texture and flavor. With a blend of gluten-free flour, sunflower, chia, flax, and sesame seeds, this bread offers a wholesome alternative to traditional wheat bread. It's rich in fiber, healthy fats, and antioxidants, making it perfect for anyone following a gluten-free diet or looking to incorporate more nutrient-dense foods into their meals. Enjoy this delicious bread fresh from the oven as a snack, with your favorite spread, or as part of a sandwich.
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 Hand Mixer or Stand Mixer
- 1 Loaf Pan (9x5-inch)
- 1 parchment paper sheet
- 1 kitchen towel (for proofing)
- 1 measuring cup
- 1 Set of Measuring Spoons
- 1 Wire rack (for cooling)
Ingredients
- 2 cups 240g gluten-free flour blend
- 1/4 cup 30g sunflower seeds
- 2 tbsp chia seeds
- 2 tbsp flaxseeds
- 2 tbsp sesame seeds
- 2 tsp active dry yeast
- 1 cup 240ml warm water
- 1 tbsp honey or maple syrup for vegan option
- 2 tbsp olive oil
- 1 tsp salt
Instructions
Prepare the Dry Ingredients:
- In a large mixing bowl, combine the gluten-free flour blend, sunflower seeds, chia seeds, flaxseeds, sesame seeds, and salt. Mix well to evenly distribute the seeds and dry ingredients.
Activate the Yeast:
- In a small mixing bowl, combine the warm water and honey (or maple syrup). Sprinkle the yeast over the water and let it sit for 5 minutes, or until it becomes frothy.
Mix the Dough:
- Once the yeast is activated, pour the wet mixture into the dry ingredients. Add the olive oil and stir with a hand mixer or stand mixer on low speed. Gradually increase speed and mix until the dough comes together.The dough should be sticky but not overly wet. If it’s too sticky, add a little more gluten-free flour until you reach the right consistency.
Shape the Dough:
- Transfer the dough to a lightly floured surface. Knead gently for about 1 minute until the dough is smooth. Shape it into a loaf and place it in a greased loaf pan lined with parchment paper.
Proof the Dough:
- Cover the dough with a kitchen towel and place it in a warm area. Allow it to rise for 1-2 hours, or until it has doubled in size.
Preheat the Oven:
- Preheat your oven to 375°F (190°C) while the dough is proofing.
Bake the Bread:
- Once the dough has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. You can also use a kitchen thermometer to check the internal temperature, which should read 200°F (93°C).
Cool the Bread:
- Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.
Notes
- Storage: Store the bread in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
- Seed Variations: Feel free to use different seeds based on your preference. Pumpkin seeds, hemp seeds, or even a blend of your favorite nuts can be substituted.
- No Loaf Pan? If you don't have a loaf pan, you can form the dough into a round loaf and bake it on a parchment-lined baking tray.
- Gluten-Free Flour Blends: Not all gluten-free flour blends behave the same, so you may need to adjust the amount of liquid based on the blend you're using.
