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Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 3 minutes
Serving : 12
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Prepare the ingredients before making Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free

  • 300 grams gluten-free brown bread flour (see my profile for my blend)
  • 100 grams cornstarch/cornflour
  • 100 grams potato starch/arrowroot
  • 1 tbsp caster sugar
  • 2 tsp xanthan gum
  • 1 1/2 tsp salt
  • 7 grams fast acting yeast
  • 1 eighth of a teaspoon vitamin C powder
  • 450 ml warmed milk of choice, I use almond (body temp)
  • 2 tbsp olive oil plus extra for greasing
  • 1 tbsp apple cider vinegar
  • 100 grams mixed seeds - sunflower, pumpkin, sesame
  • 50 grams chopped walnuts

How to Make Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Mix together the flours, starches, sugar, xanthan gum, salt, yeast and vitamin c in a large bowl
  • Step 2
  • Mix the milk, oil and vinegar together and add to the flour mix
  • Step 3
  • Form a soft dough then lightly grease a piece of cling wrap and cover the bowl
  • Step 4
  • Let rise in a warm place for an hour
  • Step 5
  • Punch the dough back down and add 3/4 of the seeds/walnut mix. Shape into a large ball and roll in the remaining seeds/walnut to coat
  • Step 6
  • Place the dough onto a baking tray and shape into a round. Cover with another sheet of greased cling and leave in a warm place for another hour
  • Step 7
  • When the hour is almost up, preheat the oven to gas 7 / 220C / 425°F
  • Step 8
  • Remove the clingfilm and bake for 15 minutes, then reduce the oven temperature to gas 5 / 190C / 375°F and bake a further 30 minutes
  • Step 9
  • The base should sound hollow when tapped. Let cool completely on a wire rack before cutting into slices
  • Step 10
  • Keeps for 3 days in an airtight container or wrap each slice separately and freeze
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