When I first moved to the UK, I noticed how common is seed’s use in bread and bakery products, even in the gluten free ones.
And I love it! They’re source of proteins and vitamins, guess with a bit more calories than the normal bread, but the taste worth it. That’s why, when I was recently asked for creating a bread recipe within the Italian contest “non c’e Spiga che tenga” by the Confraternita della pizza forum, I thought that this could be a good option.
First, the seeds: I choose those free from cross-contamination. It’s not that easy, but it’s important to find a company that uses a different supply chain when proceeding that products.
My four seeds? pumpkin, sunflower, sesame, pine nut.
Four seeds gluten free bread
80g mixed seeds (pumpkin, sunflower, sesame, pine nuts)
350g gf flour (I used the Polselli Mix pizza this time)
320ml warm water
1 tsp salt
2 tsp sugar
1 tbsp dried active yeast
Extra olive oil to grease
First, roast the seeds in a frying pan for 2 minutes, stirring continuously a medium heat. Then, put them in a bowl to cool.
Melt the yeast in a half glass of warm water with a table spoon.
Sift the bread flour into a large bowl and add salt, sugar and the yeast melt in water. Mix together thoroughly.
Pour in the other water and beat vigorously until the dough holds some shape. Add most of the seeds (just reserve a few ones apart) and beat to mix the seeds into the dough.
Let the dough raising for about 2 hours in a cool place (e.g. In the turned off oven).
When the dough is raised, take it into a lightly olive oil greased tin, and sprinkle the reserved seeds over the top.
Preheat the oven to 200C (the electric ones). When the temperature is ready, put the tin into the oven.
Bake for 1 hour approximately (after 55minutes please control how it is going) until the bread is golden brown. Leave it cool and serve it as a normal bread.
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