Wicklewoods Seed Bread

18 ingredients
9 steps

Ingredients

  • 10 ounces brown rice flour
  • 34 ounce buckwheat flakes
  • 1 12 tablespoons xanthan gum
  • 1 ounce poppy seed
  • 1 ounce pumpkin seeds
  • 1 ounce sunflower seeds
  • 1 12 teaspoons salt
  • 1 teaspoon lemon juice
  • 3 tablespoons walnut oil
  • 3 tablespoons agave nectar
  • 1 tablespoon fast action dried yeast
  • 1 large egg, beaten
  • 14 fluid ounces hand hot water
  • 1 teaspoon oats
  • 1 teaspoon poppy seed
  • 1 teaspoon sunflower seeds
  • 1 teaspoon pumpkin seeds
  • 1 tablespoon walnut oil

Directions

  1. 1
    Preheat the oven to 200.
  2. 2
    Grease a 2lb loaf tin.
  3. 3
    In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
  4. 4
    In another bowl mix the remaining ingredients together.
  5. 5
    Add to the flour mix and blend well until all is combined.
  6. 6
    Transfer to the baking tin, smooth the surface of the dough.
  7. 7
    Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
  8. 8
    After approximately 30 mins remove film and bake for 40-45 minutes.
  9. 9
    Transfer to a cooling rack.

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