Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Eg

Name: Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams gluten-free brown bread flour (see my profile for my blend); 100 grams cornstarch/cornflour; 100 grams potato starch/arrowroot; 1 tbsp caster sugar; 2 tsp xanthan gum; 1 1/2 tsp salt; 7 grams fast acting yeast; 1 eighth of a teaspoon vitamin C powder; 450 ml warmed milk of choice, I use almond (body temp); 2 tbsp olive oil plus extra for greasing; 1 tbsp apple cider vinegar; 100 grams mixed seeds - sunflower, pumpkin, sesame; 50 grams chopped walnuts

Servings: persons

300 grams gluten-free brown bread flour (see my profile for my blend)
100 grams cornstarch/cornflour
100 grams potato starch/arrowroot
1 tbsp caster sugar
2 tsp xanthan gum
1 1/2 tsp salt
7 grams fast acting yeast
1 eighth of a teaspoon vitamin C powder
450 ml warmed milk of choice, I use almond (body temp)
2 tbsp olive oil plus extra for greasing
1 tbsp apple cider vinegar
100 grams mixed seeds - sunflower, pumpkin, sesame
50 grams chopped walnuts

1
Mix together the flours, starches, sugar, xanthan gum, salt, yeast and vitamin c in a large bowl
2
Mix the milk, oil and vinegar together and add to the flour mix
3
Form a soft dough then lightly grease a piece of cling wrap and cover the bowl
4
Let rise in a warm place for an hour
5
Punch the dough back down and add 3/4 of the seeds/walnut mix.
6
Shape into a large ball and roll in the remaining seeds/walnut to coat
7
Place the dough onto a baking tray and shape into a round.
8
Cover with another sheet of greased cling and leave in a warm place for another hour
9
When the hour is almost up, preheat the oven to gas 7 / 220C / 425F
10
Remove the clingfilm and bake for 15 minutes, then reduce the oven temperature to gas 5 / 190C / 375F and bake a further 30 minutes
11
The base should sound hollow when tapped.
12
Let cool completely on a wire rack before cutting into slices
13
Keeps for 3 days in an airtight container or wrap each slice separately and freeze

1346

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 300 grams gluten-free brown bread flour (see my profile for my blend), 100 grams cornstarch/cornflour, 100 grams potato starch/arrowroot, 1 tbsp caster sugar, and more.

Yes, Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions