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Gluten Free Multigrain Bread Recipe

Name: Gluten Free Multigrain Bread Recipe
Prep time: 1 h
Cook time: 28 min
Ingredients: 1 cup Mix Bread; 2 tbsp linseed flour; 1/2 tsp xanthan gum; 1/2 tsp salt; 1 ½ tsp chia (Salvia hispanica) seeds; 1 ½ tsp flaxseeds; 1 ½ tsp sesame seeds; 1/2 tsp pumpkin seed; 1/2 cup lukewarm water; 1 tsp fresh yeast; 2 tbsp brown sugar; 1 egg; 1 egg white; 1 tsp apple vinegar; 1 tbsp sunflower oil

4 people

1 hr 28 min

The best home-made gluten free bread recipe for autumn or winter.

Never before has a gluten free multigrain bread recipe been so delicious and wholesome. The chia, pumpkin and flaxseeds make this recipe perfect for autumn or winter. The richness of its flavours and the softness of its texture are perfect accompaniments for warm wintery soups like butternut squash, lentil, carrot soups… the options are endless! This bread is also great for breakfast, it’s perfect when toasted and enjoyed with your favourite spread.

Cook

Preparation

in 1 hour

Cooking

in 28 minutes

Temperature

180 °C

Prepare your starter by mixing the warm water, leaven and sugar in a glass or bowl. Let it rest for 5 minutes.
Mix all the dry ingredients (Bread Mix, linseed flour, xanthan and salt) together.
Beat the egg, egg white, oil and vinegar together.
Add the starter and the dry ingredients. Mix together for approx. 2 minutes until the dough is smooth and uniform.
Add the seeds and mix them in uniformly.
Put the dough into a small bread or plum cake form that has been buttered and dusted with gluten-free flour.
Let it rise until the dough has doubled in volume.
Bake in a preheated oven at 180°C for 28 minutes.

Ingredients

cup

Mix Bread

tbsp

linseed flour

1/2

tsp

xanthan gum

1/2

tsp

salt

1 ½