Wicklewood’s Seed Bread

Don't be put off by the amount of ingredients, this really is a simple and delicious dense loaf, low carb and gluten free of course, but packed full of flavour.

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 10  ounces  brown rice flour
• 3⁄4 ounce buckwheat flakes
• 1 1⁄2 tablespoons xanthan gum
• 1  ounce poppy seed
• 1  ounce  pumpkin seeds
• 1  ounce sunflower seeds
• 1 1⁄2 teaspoons salt
• 1  teaspoon lemon juice
• 3  tablespoons walnut oil
• 3  tablespoons  agave nectar
• 1  tablespoon  fast action dried yeast
• 1  large egg, beaten
• 14  fluid ounces  hand hot water

• Topping

• 1  teaspoon oats
• 1  teaspoon poppy seed
• 1  teaspoon sunflower seeds
• 1  teaspoon  pumpkin seeds
• 1  tablespoon walnut oil

Directions

1. Preheat the oven to 200.
2. Grease a 2lb loaf tin.
3. In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
4. In another bowl mix the remaining ingredients together.
5. Add to the flour mix and blend well until all is combined.
6. Transfer to the baking tin, smooth the surface of the dough.
7. Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
8. After approximately 30 mins remove film and bake for 40-45 minutes.
9. Transfer to a cooling rack.