Based onJamie Oliver recipe in Sunday Times magazine
Gluten free seed bread
Heat oven to 190C, line large loaf tin with greaseproof paper
Mix a 7g sachet of dried yeast into 375ml of lukewarm water and 4tbsp of extra virgin olive oil.
In a large bowl combine:
250g gram flour
100g ground almonds
50g linseeds
25g each of poppy, sesame, sunflower and pumpkin seeds. (ie 100g of other seeds)
finely chopped leaves of a sprig rosemary
Pinch sea salt
Make a well in the middle. Beat 4 large eggs and pour into the well. Start combining with the flour mixture and continue whilst adding the yeast mixture.
It looks like a thick batter mix rather than a dough.
Pour it into the tin. Bake for 45 minutes until golden and cooked through. Transfer to a wire rack and leave for 20 minutes before eating.
This is very rich. Jamie has many toppings suggested as a post 'gym' snack. Half a slice with marmite (or gluten free alternative) does for me.
