On of my favourite recipes for bread that doesn’t need any gluten. It is fairly easy to make too.
I absolutely love pumpkin seeds and I think they just make it so special. When taking the bread out of the oven you can hear the seeds cracking from the heat. Hmmmmm….
For one loaf of bread you’ll need:
1 cup (160g) teff flour
1 cup (130g) buckwheat flour
1 1/2 cup (190g) brown rice flour
1/2 cup (75g) pumpkin seeds
2 teaspoon psyllium fibre husk
1 teaspoon salt
2 1/2 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 tablespoon olive oil
1 table spoon apple cider vinegar
1 3/4 cup warm water
approx. 1/2 cup pumpkin seeds for top and bottom
brush and water for making them stick
1. In a bowl mix the flour, pumpkin seeds, fibre husk and salt; stir well. Mix the yeast with the sugar and warm water in a cup.
2. Stir it well so it dissolves properly. Then let stand for 5-10 minutes. Preheat the oven to 45°C.
3. Grease the loaf tin with a little oil or margarine and sprinkle some pumpkin seeds evenly across the bottom. Place aside.
4. Now pour the yeast mixture into the bowl with the dry ingredients and also add the olive oil, vinegar and warm water. Stir well until the dough has an almost creamy texture.
5. Transfer to the loaf tin and spread it evenly. Then add the remaining pumpkin seeds on the top. Brush the pumpkin seeds with a little water. This will prevent them from falling off after baking.
6. Place the loaf tin into the oven at 45°C and let rise for about 45 minutes. Then turn up the heat to approx. 190°C and bake for approx. 60 minutes.
Let the bread cool down a little before attempting to take it out of the loaf tin. Then let it cool down on a cooling rack.