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Walnut seed loaf

Sliced walnut seed loaf with knife

Walnut seed loaf

Name: Walnut seed loaf
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Cuts into 12 thick slices
Cuisine: British
Ingredients: 100g cornflour; 300g gluten-free brown bread flour (we used Doves Farm); 2 tbsp soya flour; 85g potato starch; 2 tsp xanthan gum; 7g sachet easy-bake dried yeast; 1 tbsp caster sugar; 450ml milk warmed to hand temperature; 2 tbsp sunflower oil plus extra for greasing; 1 tbsp white wine vinegar; 100g mixed seed (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds); 50g walnut roughly chopped

Sarah Cook

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Cuts into 12 thick slices

Easy

Prep: 25 mins

Cook: 30 mins

Plus rising

A star rating of 4.5 out of 5.2 ratingsRate

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With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen

Freezable

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g cornflour
300g gluten-free brown bread flour

(we used Doves Farm)
2 tbsp soya flour
85g potato

starch
2 tsp xanthan gum
7g sachet easy-bake dried yeast
1 tbsp caster sugar
450ml milk

warmed to hand temperature
2 tbsp sunflower oil

plus extra for greasing
1 tbsp white wine vinegar
100g mixed seed

(we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
50g walnut

roughly chopped

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Nutrition: per slice

kcal273
fat10g
saturates2g
carbs38g
sugars4g
fibre3g
protein7g
salt0.7g

low

Method

step 1

Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
step 2

Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
step 3

Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.

Recipe from Good Food magazine, November 2012

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A star rating of 4.5 out of 5.2 ratings

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