Malted walnut seed loaf

Malted walnut seed loaf

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(1 ratings)

Prep: 25 mins Cook: 30 mins Plus rising


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

  • Freezable
  • Vegetarian
  • Gluten-free
  • Healthy

Nutrition: per slice

  • kcal273
  • fat10g
  • saturates2g
  • carbs38g
  • sugars4g
  • fibre3g
  • protein7g
  • salt0.7g
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  • 100g cornflour
  • 300g gluten-free brown bread flour (we used Doves Farm)



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tbsp soya flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 85g potato starch



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp xanthan gum
  • 7g sachet easy-bake dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tbsp caster sugar
  • 450ml milk, warmed to hand temperature



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp white wine vinegar
  • 100g mixed seed (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
  • 50g walnut, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  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.

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Comments, questions and tips

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Comments (1)

princess34's picture

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.


Questions (1)

CornishOne's picture

Does this recipe use cornflour (maize starch) or cornflour (polenta) and if polenta fine or course?
Thank you.

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