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Gluten Free Multigrain Seed Bread

Gluten Free Multigrain Seed Bread

This hearty gluten free multigrain seed bread delivers wonderful nutty flavor and a satisfying texture. Perfect for sandwiches or toasting, it's well worth the effort.
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Equipment

  • 9x5 inch loaf pan
  • wire rack

Ingredients

  • 1 1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Certified Gluten Free Oat Flour
  • 1/4 cup Tapioca Starch
  • 2 tbsp Psyllium Husk Powder
  • 1 1/2 tsp Salt
  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 2 tbsp Brown Sugar
  • 1 1/4 cups Warm Water (110 F)
  • 2 Large Eggs (room temperature)
  • 2 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Sunflower Seeds
  • 2 tbsp Pumpkin Seeds
  • 1 tbsp Flaxseeds
  • 1 tbsp Sesame Seeds
  • 1 tbsp Chia Seeds

For the Topping

  • 1 tbsp Certified Gluten Free Rolled Oats
  • 1 tsp Mixed Seeds (sunflower, pumpkin, sesame)

Instructions

  • In a small bowl, combine the warm water, 1 teaspoon of the brown sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy and bubbly.
  • In a large bowl, whisk together the gluten free flour, oat flour, tapioca starch, psyllium husk powder, remaining brown sugar, and salt. Add the sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, and chia seeds. Stir to evenly distribute the seeds throughout the flour mixture.
  • Add the eggs, olive oil, and apple cider vinegar to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry and stir vigorously for 2 to 3 minutes until a thick, heavy dough forms studded throughout with seeds.
  • Grease a 9x5 inch loaf pan and scrape the dough into it. Smooth the top with a wet spatula. Sprinkle the rolled oats and mixed seeds on top and press them gently into the surface.
  • Cover loosely with greased plastic wrap and let rise in a warm spot for 55 to 70 minutes, until the dough has risen to just above the rim.
  • Preheat the oven to 375 F. Bake for 40 to 48 minutes, until the top is golden and firm and the internal temperature reaches 205 F. Tent with foil during the last 15 minutes if the top is browning too quickly.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing, about 45 minutes. This hearty, seeded bread has a wonderful nutty flavor and satisfying texture that is perfect for sandwiches or toasting.
Course: Breakfast
Cuisine: American
Keyword: gluten-free, multigrain bread, seed bread, yeast bread
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 12 slices

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g
Calories: 137kcal
Cost: $10