We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Gluten free Soft Seed - Bread
Prep Time : 00h 14
Cooking Time : 00h 50
1 Loaf
Preparation Time: 6 – 7 minutes
Proofing and Resting Time: 45 - 55 minutes
Baking Time: 40 - 50 minutes
Outcome: 1 Loaves
Click Here For Bread Machine Recipe
Tools needed: Mixer including bowl, Kitchen scale and 3 ice cubes
Ingredients
- 330 g Gluten Free Soft Seeded
- 15 g Instant yeast
- 215 ml Water (approx. 18° C)
Method
- Mix all Ingredients for 6 - 7 minutes on a medium speed. We recommend using cold water to keep the dough temperature at max. 22 - 23°C
- Scale the dough into 560 g pieces and place into a greased tin. Using a spatula and a little water spread the dough evenly in the tin
- If you would like to add an oilseed topping, spray some water on the dough surface and use your preferred seeds as topping
- Allow the dough to final proof for 45 - 55 minutes, we recommend covering the tin with a plastic foil or cling film to keep the moisture in the dough and in a warm place
- The oven should have a temperature of 240°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- After approximately 5 minutes of baking please decrease the temperature to 160°C and bake loaves for 40 - 50 minutes at a core temperature of 98°C