Vickys Brown Seeded Walnut Bread, Gluten, Dairy, Egg & Soy-Free

• 300 grams gluten-free brown bread flour (see my profile for my blend)
• 100 grams cornstarch/cornflour
• 100 grams potato starch/arrowroot
• 1 tbsp caster sugar
• 2 tsp xanthan gum
• 1 1/2 tsp salt
• 7 grams fast acting yeast
• 1 eighth of a teaspoon vitamin C powder
• 450 ml warmed milk of choice, I use almond (body temp)
• 2 tbsp olive oil plus extra for greasing
• 1 tbsp apple cider vinegar
• 100 grams mixed seeds - sunflower, pumpkin, sesame
• 50 grams chopped walnuts

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.
6. Shape into a large ball and roll in the remaining seeds/walnut to coat
7. Place the dough onto a baking tray and shape into a round.
8. Cover with another sheet of greased cling and leave in a warm place for another hour
9. When the hour is almost up, preheat the oven to gas 7 / 220C / 425F
10. Remove the clingfilm and bake for 15 minutes, then reduce the oven temperature to gas 5 / 190C / 375F and bake a further 30 minutes
11. The base should sound hollow when tapped.
12. Let cool completely on a wire rack before cutting into slices
13. Keeps for 3 days in an airtight container or wrap each slice separately and freeze

brown bread flour, cornstarch, arrowroot, sugar, xanthan gum, salt, acting yeast, eighth, milk, olive oil, apple cider vinegar, mixed seeds sunflower, walnuts

Taken from cookpad.com/us/recipes/351470-vickys-brown-seeded-walnut-bread-gluten-dairy-egg-soy-free (may not work)