After finally having success with making loaves of bread this year, I decided to attempt making my favourite loaf of bread before going gluten free. It was called a Cape Seed Loaf from Bakers Delight. For those of you who haven’t heard of this bread, it was a wholemeal loaf and mixed through it were a range of mixed seeds, kibbled wheat, kibbled rye, kibbled mung beans, rolled barely, rolled oats and wheat flakes and much more. It was absolutely delicious! My version of this loaf has a wonderful soft texture and a lovely ‘wholemeal’ nutty flavour.
There are a few things to keep in mind when making bread. Your oven, altitude and climate whether, it’s dry or humid, can influence your results. At the moment it is spring here in Australia, and the weather is still quite cool. I do have different results when making bread and bread rolls in winter compared to making them in summer.
Make sure you have all the ingredients at room temperature before you start making the bread. It is really important to have your milk at the right temperature 41C-46C (105F-114F), if your milk is too hot it can kill the yeast, and if it’s not hot enough your yeast will not activate. I’ve found I have more constant results by using my oven to prove the bread. I always put a bowl of water in the bottom of the oven, as this creates a warm but humid environment, which is perfect for bread proving.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
64g (2.3 ounces or ½ cup) tapioca starch
60g (2.2 ounces or ⅓ cup) potato starch
56g (2.0 ounces or ½ cup) almond flour
55g (1.9 ounces or ⅓ cup) teff flour
50g (1.8 ounces or ⅓ cup) buckwheat flour
50g (1.8 ounces or ⅓ cup) millet flour
50g (1.8 ounces or ⅓ cup) sorghum flour
1 tablespoon (15ml) xanthan gum
1 teaspoon (5ml) salt
310ml (1¼ cups) dairy free milk of choice
1 tablespoon (15ml) yeast
1 tablespoon (15ml) molasses
60ml (¼ cup) light olive oil
1 teaspoon (5ml) apple cider vinegar
3 large eggs, at room temperature
21g (0.7 ounces or 3 tablespoons) quinoa flakes
2 tablespoons (30ml) chia seeds
2 tablespoons (30ml) linseeds
2 tablespoons (30ml) poppy seeds
2 tablespoons (30ml) sesame seeds
2 tablespoons (30ml) sunflower seeds
1 large egg, lightly beaten
Poppy seeds for sprinkling on top of the loaf
Sesame seeds for sprinkling on top of the loaf
Grease and line a box sided loaf pan with baking paper or parchment. The size of my loaf pan was 23 X 12 X 7cm (9 X 4¾ X 2¾ inches).
Preheat the oven to 75C (167F) and place about 2 cups of warm water in a bowl and place it at the bottom of your oven. Once the temperature has been reached, turn your oven off.
The temperature of the milk needs to be between 41C-46C (105F-114F). Add the yeast and molasses and give it a stir to combine. Allow it to stand for no longer than 7 minutes, so please set a timer! The yeast will be frothy and bubbly.
While you’re waiting for the yeast to prove, measure out the flours, xanthan gum and salt, then sift them together before stirring through the quinoa flakes and setting aside.
Using a stand mixer fitted with the paddle attachment, add the wet ingredients to the bowl and pour in the yeast when it has finished proofing. Mix on a low speed to combine. Continuing on a low speed, gradually add the sifted dry ingredients and keep mixing until well combined. Scrape down the bottom and sides of the bowl with a spatula
and then turn the speed up to medium and beat for 4 minutes.
Using a spatula, stir the seeds into the bread dough until they are evenly mixed through.
Spoon the thick batter as evenly as you can into the prepared loaf pan and smooth over the surface.
Using an oiled spatula, cut a line down the middle of the loaf. Lightly oiling your spatula will help it not to stick to the bread dough.
Now place the pan in the oven for 30 minutes, allowing it to rise to a little above the pan. Remove the loaf pan and the bowl of water from the oven, then turn the oven to 160C.
Brush the lightly beaten egg over the top of the loaf and then liberally sprinkle the poppy seeds down the cut made in the middle, before sprinkling the sesame seeds on either side of it.
Once the set temperature is reached, place the loaf pan back in the oven.
It will continue to rise a little more while waiting for the oven to reach the set temperature. Bake for 40 minutes, until it is beautifully golden brown and when you tap on the surface it sounds hollow.
As soon as it comes out of the oven, immediately remove the bread from the pan and lay it on its side for about 8 minutes. Then turn it to the other side for another 8 minutes, before standing it in an upright position to cool completely. This method helps the bread keep its shape.
The bread needs to be completely cool before slicing and will last a couple of days in an airtight container, either stored in the pantry or the refrigerator. Or you can slice it and wrap it in plastic wrap before storing in the freezer. Although, if freezing, I find placing the wrapped bread in an airtight container protects it from frostbite.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8