White Bread with Seeds
Perfect on it’s own or for dipping into soup, stew or pasta. I used a mixture of different seeds; sunflower, pumpkin, hemp and golden linseeds, but any can be used for this recipe.
Here’s what you need to get started;
- 450g GF white bread flour
- 2 tsp fast-action dried yeast
- 2 tsp salt
- 2 tbsp sugar
- 3 tbsp mixed seeds (extra for topping)
- 300ml milk
- 2 eggs
- 2 tbsp oil
- 2 tsp caster sugar
Add the flour, yeast and 1 tsp of salt into a bowl. Stir in the sugar and seed mixture.
Heat the milk until it’s lukewarm, then add the oil and one egg to the milk and whisk.
Make a well in the dry ingredients and pour in the milk mixture. Mix well until a dough is formed. Transfer to a floured surface and knead for 5 minutes.
Return to the bowl and cover with oiled cling film. Leave in a warm place and prove for an hour. Shape your dough into a loaf shape and transfer to an oiled baking tray. Return to the warm place and leave again for another hour.
Preheat the oven. Beat together the remaining egg, salt and caster sugar and brush over the loaf. Sprinkle more seeds over the top and then place in the oven. Bake for 35 minutes until the loaf is golden brown.
Serve and enjoy!