Vickys Brown Seeded Walnut Bread, GF DF EF SF
Vickys Brown Seeded Walnut Bread, GF DF EF SF

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys brown seeded walnut bread, gf df ef sf. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Brown Seeded Walnut Bread, GF DF EF SF is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Vickys Brown Seeded Walnut Bread, GF DF EF SF is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have vickys brown seeded walnut bread, gf df ef sf using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Brown Seeded Walnut Bread, GF DF EF SF:
  1. Get 300 grams gluten-free brown bread flour (see my profile for my blend)
  2. Prepare 100 grams cornstarch/cornflour
  3. Get 100 grams potato starch/arrowroot
  4. Make ready 1 tbsp caster sugar
  5. Take 2 tsp xanthan gum
  6. Get 1 1/2 tsp salt
  7. Get 7 grams fast acting yeast
  8. Get 1 eighth of a teaspoon vitamin C powder
  9. Get 450 ml warmed milk of choice, I use almond (body temp)
  10. Take 2 tbsp olive oil plus extra for greasing
  11. Prepare 1 tbsp apple cider vinegar
  12. Take 100 grams mixed seeds - sunflower, pumpkin, sesame
  13. Take 50 grams chopped walnuts
Steps to make Vickys Brown Seeded Walnut Bread, GF DF EF SF:
  1. Mix together the flours, starches, sugar, xanthan gum, salt, yeast and vitamin c in a large bowl
  2. Mix the milk, oil and vinegar together and add to the flour mix
  3. Form a soft dough then lightly grease a piece of cling wrap and cover the bowl
  4. Let rise in a warm place for an hour
  5. Punch the dough back down and add 3/4 of the seeds/walnut mix. Shape into a large ball and roll in the remaining seeds/walnut to coat
  6. Place the dough onto a baking tray and shape into a round. Cover with another sheet of greased cling and leave in a warm place for another hour
  7. When the hour is almost up, preheat the oven to gas 7 / 220C / 425°F
  8. Remove the clingfilm and bake for 15 minutes, then reduce the oven temperature to gas 5 / 190C / 375°F and bake a further 30 minutes
  9. The base should sound hollow when tapped. Let cool completely on a wire rack before cutting into slices
  10. Keeps for 3 days in an airtight container or wrap each slice separately and freeze

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