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12 (makes 1 medium loaf (12 thick slices))
Time to make:
1 hr 10 mins (Hands-on time: 20 mins, Cooking time: 50 mins), plus 45 mins proving
$0.00 per serve
(at time of publication)
Full ingredients list:
- cooking-oil spray
- 3 cups gluten-free bread mix
- 1 1/2 cups LSA mix
- 1/4 cup chia seeds
- 100ml skim milk
- 8g sachet instant dried yeast
- 1 egg, lightly beaten
- 1/3 cup mixed seeds (sunflower seeds, pepitas, sesame seeds)
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a 23cm x 15cm loaf tin with a light coating of cooking oil. Combine bread mix, LSA mix and chia seeds in a large bowl.
Step 2 Combine milk and yeast with 360ml warm water in a medium bowl and leave for 2–3 minutes, or until yeast activates. Stir milk mixture and add to bread-mix bowl with egg; stir until smooth.
Step 3 Pour mixture into prepared loaf tin and scatter with seeds. Cover loaf lightly with cling film and leave in a warm place to prove (rise) for 30–45 minutes, or until double the size. (Press proved dough with a finger; if it doesn’t spring back, it’s ready.)
Step 4 Preheat oven to 200°C. Fill an ovenproof dish with cold water and place on lowest oven rack.
Step 5 Place loaf tin on middle oven rack and bake for 40–50 minutes, or until loaf is golden. Remove tin from oven and turn loaf out onto a wire rack to cool. (Tap base of loaf; if it sounds hollow, it’s ready.)
Store unsliced loaf in an airtight container for 2–3 days. Alternatively, cut loaf into slices and freeze in individual bags.
About this recipe
First published: April 2015