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1
Before making the bread, roast the seeds and nuts to enhance their nutty flavour.
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2
Sprinkle with a little salt and leave to cool.
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3
I suggest you buy a packet of each of the seeds and nuts and cook them all together.
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4
When cooled, store them in an airtight container and use them as needed as they are great for baking or stirring through salads to give texture and flavour.
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5
To bake in a breadmaker; Place all the ingredients into the bread pan following the manufacturers' instructions regarding the order of liquid/dry ingredients and set your machine to the gluten-free setting with dark crust.
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6
To bake by hand; Place the gluten-free flour and salt into a mixing bowl and mix together the yeast, sugar, water, vinegar, oil and eggs in a measuring jug.
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7
Pour the liquid into the dry ingredients and also add the seeds and nuts.
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8
Using your hands, mix together until it forms a dough and comes away from the bowl - it should take about 3-4 minutes.
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9
Transfer the dough onto a lightly floured work surface and knead (see basic instructions on page 27) for about 5-10 minutes.
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10
Return the dough back to the bowl, cover with cling film and leave in a warm place for 30-40 minutes to double in size.
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11
Preheat the oven to 180C (350F), gas mark 4 and line a 1kg (2lb) loaf tin with baking parchment.
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12
Pour the mixture into the prepared tin and bake it in the preheated oven for 30 minutes until it is golden on top.
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13
To check if it is cooked, carefully slide the loaf out of the tin and tap the underneath.
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14
If it sounds hollow it is cooked, if not, return it to the oven for another 10 minutes.
