Ingredients
-
175mls water
-
½ tsp cider vinegar
-
1 ½ tsp veg oil
-
1 medium eggs
-
½ tsp salt
-
½ tsp sugar
-
250g gluten free flour
-
3/4 tsp yeast
-
*1 ½ tsps linseeds
-
1 ½ tsps. pumpkin seeds
-
1 ½ tsp sesame seeds
-
1 ½ tsp millets seeds
-
6 walnutschopped
Directions
This hearty gluten‑free loaf is packed with toasted nuts and seeds, creating a flavourful, crunchy bread with a soft crumb—perfectly baked on your mini breadmaker.
Ingredients
| 175mls water | |
| ½ tsp cider vinegar | |
| 1 ½ tsp veg oil | |
| 1 medium eggs | |
| ½ tsp salt | |
| ½ tsp sugar | |
| 250g gluten free flour | |
| 3/4 tsp yeast | |
| *1 ½ tsps linseeds | |
| 1 ½ tsps. pumpkin seeds | |
| 1 ½ tsp sesame seeds | |
| 1 ½ tsp millets seeds | |
| 6 walnuts |
Steps
|
1
|
Before making the bread toast the nuts and seeds to enhance the flavour. Sprinkle with a little salt and leave to cool before adding to the pan. |
|
2
|
Place all the above ingredients into the bread pan in the order listed above. |
|
3
|
Set the breadmaker to the gluten free setting with dark crust. |
|
4
|
Remove the bread at the end of the bake cycle and allow to cool before slicing. |
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