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Seeded beer bread
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Makes: 1 loaf
250ml Celia Organic Gluten Free Czech Lager
7g Dove’s Quick Yeast
500g Dove’s Gluten Free White Bread Flour, plus more for kneading
1 tsp salt
1 tbsp caster sugar
75g Waitrose Mixed Seeds, plus 1 tbsp for topping
4 tbsp Linwoods Shelled Hemp
2 Waitrose British Blacktail Medium Free Range Eggs
Juice of 1 lemon
3 tbsp olive oil, plus extra for greasing
1 In a saucepan, heat the gluten-free beer until just warm. Add the yeast and set aside for 3-4 minutes or until it starts to froth.
2 Put the dry ingredients into a bowl. In a jug, whisk together the eggs, lemon juice and olive oil, then stir into the dry mix. Add the beer and yeast mix and stir together. Transfer to a well-floured surface and knead for 2-3 minutes or until the dough is smooth. The dough will be tacky so knead with lightly oiled hands if necessary.
3 Shape the dough into a round and transfer to a lightly oiled baking tray. Sprinkle over the remaining 1 tbsp seeds and cover with cling film. Allow to rise for 1 hour.
4 Heat the oven to 200ºC, gas mark 6, and once the dough has risen make a shallow cross on top with a sharp knife. Slide a baking tray containing 4-5 ice cubes into the bottom of the oven. Put the bread tray into the top of the oven and bake for 30-40 minutes until golden.
5 Remove and check the loaf is cooked by tapping the bottom; it should sound hollow. Transfer to a cooling rack and allow to cool completely before slicing. Eat within 3 days.
Typical values per serving:
Per serving (based on 12 slices)
This recipe was first published in May 2018.