Malted walnut seed loaf
By Sarah Cook
With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen
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Prep:25 mins
Cook:30 mins
Plus rising - Easy
Nutrition per serving
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kcal 273
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fat 10g
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saturates 2g
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carbs 38g
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sugars 4g
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fibre 3g
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protein 7g
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salt 0.7g
Ingredients
- 500g strong wholemeal flour (we used Doves Farm mixed grain malthouse bread flour)
- 7g sachet fast-action dried yeast
- 1 tsp salt
- up to 350ml warm water
- 100g mixed seeds (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
- 50g walnut pieces
- a little sunflower oil, for greasing
Method
Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
