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Sliced walnut seed loaf with knife

Walnut seed loaf

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • 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

  • Freezable
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per slice
HighlightNutrientUnit
kcal273
fat10g
saturates2g
carbs38g
sugars4g
fibre3g
protein7g
low insalt0.7g
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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

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.

Goes well with

Recipe from Good Food magazine, November 2012

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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