Make 1 large plaited loaf
150ml soya milk
2 tsp marmite (optional)
150ml fresh yeast
1 tsp castor sugar
225 granary gluten-free flour
225g strong white flour gluten free
Plus extra to dust
1 tsp salt
Oil, to grease
2 tbsp sunflower seeds
2 tbsp golden linseeds
1 tbsp flaxseeds
1 tbsp chai seeds
1 tbsp poppy seeds to finish
The idea of making this loaf is to provide as much crunchy texture as possible and giving it that nutty flavour as possible. You certainly will enjoy it my first time making it and it’s delicious with all the different seeds knowing that I couldn’t have this kind of bread from the supermarket because the ingredients usually include nuts and dairy, doing it yourself you’ll enjoy and appreciate it more.
1.Pour the milk into a small saucepan and bring to scalding point over medium heat. Remove from the heat, transfer 2 tbsp to a small bowl and set aside to cool to tepid, about 38°C.
2.Cut the butter into small dice and add to the milk in the pan. Add the Marmite, if using, stir until melted, then leave to cool until tepid. Stir in the buttermilk. Add the yeast and sugar to the tepid milk in the small bowl and dissolve.
3. Mix the flours and salt in a large bowl. Place some of the eggs into a small bowl, beat lightly and add to the flour, along with the yeast mixture and milk and Marmite mixture. Use a cultery knife to distribute the liquid evenly and bring the ingredients together into the dough. When the dough is beginning to form, use your hands to bring it together.
4.Turn onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Put the dough in a very lightly oiled bowl, cover with lightly oiled cling film and leave to rise in a warm place until doubled in size, about 1 hour.
5.Transfer the risen dough back to the work surface and pat it out with the palm of your hand into a rough disc. Scatter all the seeds, except the poppy seeds, over the dough, leaving a clear margin, then gather the edges to encase the seeds.
6. Knock back the dough by kneading until the seeds are distributed evenly throughout the dough, about 1-2 minutes.
7.Divide the dough into 3 equal pieces and shape into a plant place the plant on a lightly oiled baking sheet, cover with lightly oiled cling film and leave to prove in a warm place until risen to at least half in size again, and if you press the dough lightly with your finger, it leaves only a small indentation. Meanwhile, heat the oven to 200°C/gas mark 6.
8.Beat the remaining egg with a fork and sieve it. Brush the risen plaited loaf with the beaten egg and sprinkle over the poppy seeds.
9.Bake in the top third oven for 25-30 minutes until golden, then transfer to a wire rack; it should feel light for it’s size and sound hollow when tapped on the on the underside. If not, return to the oven to cook for a further 5 minutes, upside down. Leave to cool on a wire rack.