Gluten free seeded bread
Vegan, xanthan gum free, nut free
Equipment
- 10 x 10 x 23 cm steel bread tin (I use the small USA pan Pullman pan) (4 x 4 x 9 inches)
Ingredients
For the loaf:
- 400 g light buckwheat flour
- 100 g white rice flour (see notes)
- 100 g tapioca flour
- 7.5g (1 sachet) instant yeast
- 20 g psyllium husk powder (not flakes)
- 12 g salt
- 20 ml oil of choice
- 20 ml maple syrup
- 800- 900 g water
For the seed mix:
- 1 Australian cup seeds approximately 150g, see notes
Instructions
- Add the dry ingredients for the loaf into a large, non-reactive (glass or plastic) mixing bowl and whisk to combine. Add the wet ingredients and whisk again to combine. The dough should begin feeling completely liquid, then thicken slightly to a medium thinness yoghurt consistency. I recommend adding water conservatively and incrementally to reach this consistency. An overly wet dough will be harder to rectify than a gradually hydrated dough.
- Whisk until smooth, then cover the bowl and place in a draught free place for 1 hour.
- While your dough is proofing, lightly grease and line your 10 x 10 x 23 cm steel bread tin USA pan pullman loaf tin.
- Combine your seeds in a small bowl. I dedicate 3/4 of the seeds to be mixed into the loaf and the rest for the outside of the loaf.
- When the dough is proofed, mix 3/4 or so of the seeds into the dough.
- Wet the bottom of the loaf pan with a light splash of water, then sprinkle half of the remaining seeds into the base.
- Decant the dough into the tin and use a wet hand to smooth down and moisten the top of the loaf. Sprinkle the remaining seeds onto the loaf evenly, then use a hand to gently press and adhere them to the loaf.
- Cover with a plastic bag that will not touch the loaf (I use a plastic produce bag inverted over the tin) and proof for 1 hour.
- About 30 minutes before the loaf is proofed, preheat your oven to 200C/400F.
- When the loaf top is domed and reaching over the top of the loaf tin, it’s time to bake. Place the loaf in the oven for 20 minutes.
- After this time, turn the heat down to 180C/356F and cook for an additional 30-40 minutes. The loaf top should be golden brown and sound hollow if you knock on it.
- Remove the loaf from the oven and allow to cool in the tin for 15-20 minutes before gently using placing onto a cooling rack.
- The higher hydration iterations of this loaf stay fresh on the bench for a couple of days. After that they are best as toast.
Notes
- I have only tested light buckwheat flour as that's all I have access to here in Australia. Personally, I don't think this tastes like a buckwheat predominant loaf, just like a generic wholegrain bread.
- You can use sorghum flour in place of white rice flour. Use 700-800g total water for the loaf to compensate the difference in absorbency between the two flours (sorghum is less absorbent than white rice flour).
- You can also use white teff flour in place of the white rice flour. I used 850g of water - I find teff flour to be quite absorbent.
- Expect seeds to fall off the top of the loaf. That's just how it goes! If you don't fancy seeds all over your kitchen, I recommend putting them all into the loaf and on the base.
- The seed mix I used for half the photos is as follows: ¼ cup hemp seeds (35g) ¼ cup pepitas (40g) ¼ cup black sesame seeds (35g) and ¼ cup flax seeds (40g)
- For the other photos, I used 1/2 cup white sesame seeds, ¼ cup flax seeds and ¼ cup pepitas.
- See the body of the post for notes on the flours, seeds, troubleshooting and tips. I have written extensively on each topic to make this recipe as helpful as possible.
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