the Breville Test Kitchen
Gluten-Free Seeded Cottage Loaf
the Smart Oven™ Air Fryer Pro
2 hrs 10 mins total time
20 mins active time
Medium
Makes 1 loaf
Ingredients
Measurements:
¼ cup (60 ml) olive oilplus extra for brushing
⅔ cup (160 ml) unsweetened almond milk
¾ cup (180 ml) warm water
2 tsp apple cider vinegar
2½ cups (375 g) gluten-free all-purpose flour
2 tsp kosher salt
⅓ cup (25 g) psyllium husk
2 tsp xanthan gum
1 tbsp instant dried yeast_376x500.jpg)
¼ cup (45 g) mixed seeds (flaxseed, chia, fennel, poppy, sesame)
1 tbsp honey
Cooking spray
Instructions
- 1
Whisk the oil, almond milk, water and vinegar to combine.
- 2
Place the flour, salt, psyllium husk, xanthan gum, yeast, seeds and honey in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine. Add the wet ingredients and knead on medium speed for 10 minutes.
- 3
Spray the pizza pan with cooking spray and line with parchment paper.
- 4
Turn the dough out onto a lightly floured countertop and knead into a ball. Place on the pan and loosely cover.
- 5
Insert the wire rack into position 6.
- 6
Place the dough in the oven. Set the oven to Proof, Convection, 30°C, for 1 hour and press Start to proof.
- 7
The dough should be doubled in size. If not, proof it longer.
- 8
Remove the dough from the oven, brush with oil and score the top to help it expand during cooking.
- 9
Adjust the oven to Bake, Convection, 175°C, for 50 minutes and press Start to preheat.
- 10
Once preheated, place the pan in the oven and cook for 50 minutes.
- 11
The bread should be golden brown. If not, cook it a little longer.
- 12
Stand for 10 minutes before serving.