Servings: 8
Ingredients
- 500 grams gluten-free multigrain flour
- 500 ml warm water
- 10 grams dry yeast
- 3 ml kosher salt
- 6 ml sugar
- 100 grams sunflower seeds
- 100 ml fennel seeds
- 10 ml flax seeds
- 60 ml olive oil
Instructions
- In a large bowl combine flour and salt.
- In a separate bowl combine warm water, dry yeast, and sugar. Mix well and let it bloom in a warm place for 10 minutes.
- Add the wet ingredients to the dry ingredients and start mixing with a wooden spoon until completely incorporated and smooth.
- Add the oil and the seeds and mix well. (The dough should be fairly sticky).
- Let the dough proof beside your oven, cover the dough with a cloth or with plastic wrap, and let it rise for approximately 1 hour.
- Grease a loaf pan with some oil and put the dough into the loaf pan, brush the top of the dough with oil and bake in a preheated oven at 375 degrees F for 60 minutes.
- Remove from the oven, let it rest in the loaf pan for 15 minutes.
- Remove from the loaf pan and let it cool.
Notes
Chef Notes: Who doesn’t like Bread and unfortunately cannot have Gluten? Well, we got you covered, this simple no-knead recipe is so versatile. You can add caramelized Vidalia Onions for something more savory. Or some dates and Pecan that is amazing in the morning toasted with some homemade jam.
Tried this recipe?Mention @oliveyourlife.now or tag ##oliveyourlife!
