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Gluten Free Wholemeal Bread

Name: Gluten Free Wholemeal Bread
Prep time: 1 h 20 min
Cook time: 55 min
Ingredients: 150 g Mix Bread; 350 g Mix It Dunkel - Mix It Rustico; 550 ml lukewarm water; 60 g linseed flour; 1 package dried yeast; 1 pinch/es of sugar; 1 tbsp caraway; 2 tbsp sunflower seeds; 1 tsp fenugreek; 1 tsp salt; 1 tbsp canola oil

1 person

135 min

A wholesome classic. This deliciously rustic gluten free loaf is the perfect partner to all your soups and sandwiches.

Hearty, crusty and full of fibre – there is nothing hole-y about the wholemeal loaf that this gluten free brown bread recipe makes. This aromatic loaf has a soft and springy crumb and a lightly crunchy crust that make it splendid for sandwiches and superb for soup dunking. What’s more, the bread is brimming with nutrients and flavour, thanks to the fibre-ific caraway seeds and the vitamin-rich sunflower seeds, which combine to lend the loaf a mildly liquorice-y and nutty taste. So it’s great as a snack or as a whole meal in itself.

Cook

Preparation

in 80 minutes

Cooking

in 55 minutes

Temperature

200 °C

Dissolve the dried yeast and sugar in lukewarm water. Let sit for 10 minutes, until bubbles appear.
In the meantime crush the cumin seeds for about a minute until they release their characteristic aroma.
Place all the dried ingredients in a bowl and mix.
Add the other ingredients, including the yeast previously mixed with water and combine until you have a smooth dough.
Pour the dough into a well-buttered and floured loaf pan.
Cover with a damp cloth and leave it to rise for 40 minutes in a warm space (for example in the oven at 25°).
When the dough has increased significantly in size, remove the cloth and place a suitable container filled with a little water at the base of the oven.
Without removing the bread from the oven, bring the temperature up to 200° (upper and lower oven).
When the oven reaches its required temperature, cook for 55 minutes.
Remove the bread from the pan and let cool on a wire rack.