Ingredients
-
450 g Gluten Free Bread Flour Mix by Raduplus more for dusting
-
10 g dried yeast
-
200 ml lukewarm water
-
150 ml lukewarm milk
-
3 tbsp extra virgin olive oil
-
1 tsp salt
-
50 g sunflower seeds
Directions
Steps
|
1
Done
|
Combine the lukewarm water and milk in a bowl, adding the dried yeast, allowing it to rest for a couple of minutes, until fully disolved. Add the flour, olive oil and salt, keading the mixture with your hand for about 10 minutes, until you reach a smooth texture that it still a little bit wet. Shape it up as a ball and cover it with cling film, allowing it to rise ina warm environemnt for 1 hour, or until doubled in size. |
|
2
Done
|
Pre-heat the oven to 210 °C, adding a loaf tin or cast-iron skillet into the oven. You can use either of those two options, or just bake the bread straight into the oven, but the crust will be tougher. Dust your work surface with some more bread flour and turn the dough out on it. Shape it up as your desired bread, and transfer it into the tin or skillet, using a sharp knife or blade to cut the top of the bread into your desired pattern. Bake it for around 1 hour and 15 minutes, or until a toothpick inserted in the middle of the bread comes out clean, without any crumbs. After 15 minutes, reduce the temperature to 180°C, and after 45 minutes, brush the bread with some more olive oil. Allow it to rest before slicing it. |
