The Little Loaf
Finally, a homemade bread that I can thoroughly enjoy safe in the knowledge that it’s free from wheat, gluten, yeast, egg, nuts, dairy, soy and psyllium husk! And as an extra bonus, it’s easy to make too with no kneading, rising or proving time required!
- 400 g white bread flour (gluten-free if required) (I recommend Doves Farm Free From)
- 100 g 4 seed mix (includes pumpkin, sesame, linseed & sunflower seed) (I recommend Tesco)
- 50 g coconut sugar (I recommend The Groovy Food Company)
- 2 tbsp. rapeseed oil or olive oil (light & mild)
- 400 ml lukewarm water
- 10 g sea salt (I recommend Maldon Sea Salt)
- 2 tsp. baking powder
- 1 tsp. lemon juice
- 1 tsp. bicarbonate of soda (gluten-free)
- 30 g 4 seed mix (includes pumpkin, sesame, linseed & sunflower seed) (I recommend Tesco)
- Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted) and place a large square or oval oven safe dish filled with 2 inches of water on the bottom shelf.
- Line a 2lb loaf tin with a 2lb loaf tin liner (alternatively you can use parchment paper).
- In a large mixing bowl combine the dry ingredients: gluten-free white bread flour, 4 seed mix, coconut sugar, baking powder and sea salt.
- Then pour in the oil and lukewarm water, and mix together until throughly combined. In a small bowl add the bicarbonate of soda and lemon juice (it will bubble when mixed together) then stir into the bread mixture using a wooden spoon. Using a spatula, regularly scrape any mixture from the sides of the bowl back into the rest of the mix. Stir for approx. 3-4 minutes or until everything is well combined and there are no visible streaks of flour. Alternatively, you can use a freestanding mixer with a dough hook to do this step.
- Spoon the mixture into the pre-lined loaf tin, using a spatula to get everything out the bowl then smooth the top and top with the additional 30g seeds.
- Bake in the pre-heated oven on the middle shelf for one hour, turning the loaf tin around after 30 minutes to ensure an even bake.
- When the bread is baked remove it from the oven and leave it to cool in the tin for 10 minutes, before turning it out onto a wire rack to cool completely (WARNING: resisting sampling some at this stage will be hard!)
- When the bread has thoroughly cooled, it’s time to slice – but do ensure it’s cool first or it won’t slice as beautifully.
- The bread is best eaten on the day it’s made but, if it isn’t all devoured immediately, then it will last for a few days – it’s best stored in a paper or cloth bag (or foil) in a cool place. Alternatively, place any remaining sliced bread in the freezer, well wrapped in plastic, for on hand deliciousness at all times!
- Personally, I find that this bread is at its delicious best when toasted!
- Good luck with your bread making – I hope that you find it far easier than other bread recipes!
- I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
- Click on the link below to watch how to make this deliciousness. Enjoy! Lisa x
LISA’S TIP – Making bread is one of the most rewarding things to do in the kitchen but creating a “free from” bread such as this was a completely different challenge and the recipe took several attempts to “crack”. Once you’ve mastered how easy this is to make and tasted how delicious it is you’ll never go back to shop bought! This bread is fabulous topped with all sorts of things – both sweet and savory – from mashed avocado to your favorite nut/seed butter & jam and from smoked salmon to figs and feta! Also, if, like me you love croutons, then slice the bread into small cubes, toast in the oven till crisp, then drizzle with olive oil and sea salt and place back in the oven for a few minutes to crisp up – fabulous on either soups or salads. You can also blitz the bread in a food processor to make breadcrumbs for chicken schnitzels or binding meatballs – a great way of using up any leftovers!!