Walnut seed loaf

• cornflour↗100g g
• gluten-free brown bread flour↗300g g

  (we used Doves Farm)

• soya flour↗2 tbsp tbsp
• potato starch g

  starch

• xanthan gum2 tsp tsp
• sachet easy-bake dried yeast7g g
• caster sugar↗1 tbsp tbsp
• milk↗450ml ml

  warmed to hand temperature

• sunflower oil↗2 tbsp tbsp

  plus extra for greasing

• white wine vinegar↗1 tbsp tbsp
• mixed seed100g g

  (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)

• walnut↗50g g

  roughly chopped

Step-by-step instructions

1. 1

   Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.

2. 2

   Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.

3. 3

   Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.