Seeded Farmhouse Loaf

Gluten-Free and Dairy-Free

Seeded Farmhouse Loaf

This gluten-free, dairy-free seeded farmhouse loaf is a delightful alternative for bread lovers seeking wholesome options without compromising on taste. Crafted with a blend of brown rice flour, potato flour, and buckwheat flour, this loaf embodies the essence of comfort food while catering to gluten sensitivities.

The inclusion of poppy seeds not only contributes a delightful crunch but also enhances the nutty flavour, making each slice a true delight. This seeded loaf is perfect for sandwiches, toasted with a smear of dairy-free spread, or simply enjoyed fresh out of the oven.

Packed with nutrients and free from gluten and dairy, this recipe is ideal for those with autoimmune diseases or anyone looking to incorporate more mindful eating into their lives. Whether you're looking to serve it at a family gathering or simply indulge in a tasty treat, this seeded farmhouse loaf is sure to satisfy your cravings while promoting your overall wellbeing.

As you slice into this beautiful loaf, you'll appreciate its hearty texture and the wholesome ingredients that support your health journey. So why not give it a go? This gluten-free goodness is waiting for you to enjoy!

Makes 1 Loaf

Ingredients:

350 ml water

7 g dried yeast

3 eggs

4 tbsp. oil (such as sunflower)

1 tsp. white vinegar

4 tbsp. soya flour

1 tbsp. honey

275 g brown rice flour

50 g potato flour

50 g buckwheat flour (plus extra for the top of the loaf)

2 tbsp. poppy seeds

1 tbsp. xanthan gun

1 tbsp. caster sugar

1 1/2 tsp. salt

Method:

Line the loaf tin.

Combine the yeast with the lukewarm water.

In a stand mixer, beat the eggs together.

Add the oil, vinegar, soya flour and honey then mix again.

Incorporate the flours, seeds, xanthan gum, sugar, and salt, mixing until well combined.

Finally, add the lukewarm water and yeast mixture, and continue to mix for a further two minutes.

Transfer the dough to the prepared loaf tin and smooth the top.

Loosely cover it with oiled cling film and allow it to rise until it reaches the top of the tin, which may take up to 2 hours.

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4 and bake for approximately 40 to 50 minutes.

You can tell when the bread is cooked, as it will sound hollow when tapped on the bottom. Remember, the bread and pan are very hot, so take care when checking how well they are baked.

Remove the bread from the tin and allow it to cool completely before slicing.

Additional Notes:

If you have oven stones, place the loaf tin on them. I find this helps improve the bake.

If you cannot source brown rice flour, simply substitute it with white rice flour.

This loaf can be sliced and frozen for up to one month.

Equipment Used:

Loaf tin (approximately 21 cm by 11 cm)

KitchenAid Stand Mixer

Spatula.