Gluten-free grain bread

Ingredients for 1 servings:

• 500 g flour, gluten-free, (e.g. bread mix), dark
• 150 g seeds (e.g. sesame, linseed, sunflower seeds, pumpkin seeds)
• 2 tsp salt
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 600 ml water
• 2 tbsp vinegar (e.g. apple cider vinegar)

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Line a loaf pan with baking paper. Add all ingredients one after the other to a bowl and mix. I always use the Thermomix and use the kneading setting for 2 minutes. The dough should be very soft to rather runny, so vary the amount of water depending on the type of flour. After stirring/kneading, pour the mixture into the loaf pan and sprinkle a few seeds on top, if desired. Place the bread in a cold oven, set the oven at 200°C, and bake for 60 minutes. After 60 minutes, take the bread out, let it cool briefly, remove it from the pan, and carefully remove the baking paper from the bread. The bread is wonderfully soft and moist with a delicious crust. I’ve been baking gluten-free bread for my husband for a few years now, and this is his absolute favorite. If I’m already busy, I bake several loaves at once, cut them into thirds, and then freeze them. You can always vary the seeds; I usually use sesame, linseed, and then either sunflower or pumpkin seeds.