Description
This Gluten Free Seeded Bread recipe offers a delicious and nutritious loaf packed with sunflower, pumpkin, and chia seeds. Perfectly chewy and flavorful, it’s a wholesome choice for those avoiding gluten but still craving a hearty, homemade bread.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten free all-purpose flour
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup chia seeds
Wet Ingredients
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon honey
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C) to ensure it is ready for baking once the dough has risen.
- Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix wet ingredients: Add the olive oil, honey, and salt to the yeast mixture, stirring gently to blend all together.
- Combine dry ingredients: In a larger bowl, combine the gluten free all-purpose flour along with sunflower seeds, pumpkin seeds, and chia seeds, ensuring even distribution of seeds.
- Mix wet and dry: Gradually pour the wet mixture into the dry ingredients while stirring until a consistent dough forms.
- Prepare for rising: Pour the dough batter into a greased loaf pan to prevent sticking.
- Let dough rise: Allow the dough to rise in a warm spot for about 30 minutes, during which it will slightly puff up.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 40 minutes or until the crust turns golden brown and a toothpick inserted in the center comes out clean.
- Cool before slicing: Remove the bread from the oven and let it cool completely before slicing to ensure a perfect texture.
Notes
- Ensure water is warm, not hot, to activate the yeast properly without killing it.
- You can substitute honey with maple syrup for a vegan option, but this will alter the flavor slightly.
- Allowing the bread to cool completely before slicing prevents it from becoming crumbly.
- Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.
