Gluten-Free Seeded Bread

This moist, gluten-free seed bread is a great, hearty loaf to have for breakfast or with soups or stews.

Course Bread, Breakfast, brunch, lunch

Cuisine American, Canadian

Diet Gluten Free

Keyword gluten free multiseed bread, gluten free seed bread, gluten free seeded bread

Prep Time 15

Cook Time 1 10

Rising Time 1

Total Time 2 25

Servings slices

Calories 78kcal

Author Cathy

Grease a bread pan or line it with parchment paper.
Whisk the dry ingredients in the bowl of a stand mixer.
2¾ cups Cathy's Gluten-Free Bread Flour Blend, ¾ cup gluten-free oats, ⅓ cup pumpkin seeds, ⅓ cup sesame seeds, ⅓ cup flaxseeds, 2 teaspoons fine sea salt
Add the wet ingredients.
2 cups warm water, 2 tablespoons honey, 1½ tablespoons olive oil, 2 teaspoons apple cider vinegar
With a dough hook on the stand mixer, run it on low speed for one minute to combine these ingredients. Scrape down the sides with a spatula. Then, mix on second-to-low speed for 5 minutes.
Transfer the dough to a prepared bread pan. Brush the loaf with a little oil for better browning. Cover it loosely and allow it to rise in a warm place for about an hour, or until risen by 50%.
Meanwhile, preheat the oven to 350℉ (177℃).
Bake the bread for about 70 minutes, until the internal temperature is 210℉ (99℃).

Your dough should be very moist, more like a cake batter than a typical bread dough.
Optionally, brushing some oil over the top before baking will help your loaf to brown up nicely.