This is an easy loaf to make. It does not have any gluten therefore you do not need to knead it. Just mix and leave the dough to rise before baking. It is lovely toasted.
Health Benefits – Gluten free, Low sugar, Good source of fiber, Low FODMAPs
Prep: 50 Minutes | Cooking time: 30 Minutes | Servings: 1 large loaf
125g potato flour
125g brown rice flour
50g buckwheat flour
100g coarse maize flour
1 tsp salt
40g sunflower seeds
40g pumpkin seeds
20g sesame seeds
20g poppy seeds
5g active dried yeast
400g warm water
10g blackstrap or dark molasses
You will need a 900g loaf tin (21cm by 10cm) greased with vegetable oil.
- In one bowl, mix the flours, salt, seeds and yeast together.
- In another larger bowl, add the warm water and molasses and stir until the molasses has dissolved.
- Add the dry ingredients to the water and molasses and mix with a wooden spoon.
- Cover and rest for an hour.
- By this time it should have risen well.
- Transfer the mixture to the loaf tin, cover with a plastic bag or cling film and leave to rise for 30 minutes. It should rise 1-2 cm in this time.
Preheat the oven to 240°C/Gas mark 9.
- Place a cup of water in a roasting tin at the bottom of the oven.
- This helps bread to rise well.
- Place the bread in the oven, lower the temperature to 220°C/Gas 7 and bake for approximately 30 minutes.
- The loaf should be golden brown.
- Turn the bread on to a cooling rack and leave to cool.
NB Molasses made from sugar beet contains fructose and may cause symptoms in those people sensitive to this. This ingredient can be excluded can be excluded from the recipe.
|Per portion (16 slices per loaf @ 36g per slice)
|Per 100 g
Molasses made from sugar beet contains fructose and may cause symptoms in those people sensitive to this FODMAP
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 12 Mar, 2021.Print