Malted walnut seed loaf

Malted walnut seed loaf

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Cooking time

Prep: 25 mins Cook: 30 mins Plus rising

Skill level

Easy

Servings

Cuts into 12 thick slices

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per slice

kcalories
273
protein
7g
carbs
38g
fat
10g
saturates
2g
fibre
3g
sugar
4g
salt
0.7g

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 seeds (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
  • 50g walnuts, roughly chopped

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Method

  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.
  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.
  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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Comments

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princess34's picture
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I was pleased to find a gluten free seed loaf, and i have tried this twice now, the texture is very close but its very tasty, in fact my husband who is not coeliac loved it. I have read the comments on the regular seed bread, a similar recipe, but with normal flour and those say similar comments that the bread was a little heavy, so next time i will add a little sugar to the yeast and maybe use semi skimmed milk.
Having said this the bread is nicer than any gluten free bread i ahve tasted before.

chrissy

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