Seeded beer bread

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.

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.

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.

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.

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.