Breville Test Kitchen
Gluten-Free Seeded Cottage Loaf
This artisan-style gluten-free bread is studded with mixed seeds. Xanthan gum gives the dough elasticity and helps bind the structure, so the bread doesn’t crumble and fall apart when cut.
the Smart Oven® Air Fryer Pro
+1 more appliance
2 hrs 10 mins total time
20 mins active time
Medium
Makes 1 loaf
Ingredients
Measurements:
¼ cup (2 fl oz) olive oilplus extra for brushing
⅔ cup (5½ fl oz) unsweetened almond milk
¾ cup (6 fl oz) warm water
2 tsp apple cider vinegar
2½ cups (13 oz) gluten-free all-purpose flour
2 tsp kosher salt
⅓ cup (¾ oz) psyllium husk
2 tsp xanthan gum
1 tbsp instant dried yeast_376x500.jpg)
¼ cup (1½ oz) mixed seeds (flaxseed, chia, fennel, poppy, sesame)
1 tbsp honey
Cooking spray
Instructions
- 1Whisk the oil, almond milk, water and vinegar to combine.
- 2Place 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.
- 3Spray the pizza pan with cooking spray and line with parchment paper.
- 4Turn the dough out onto a lightly floured countertop and knead into a ball. Place on the pan and loosely cover.
- 5Insert the wire rack into position 6.
- 6Place the dough in the oven. Set the oven to Proof, Convection, 85°F, for 1 hour and press Start to proof.
- 7The dough should be doubled in size. If not, proof it longer.
- 8Remove the dough from the oven, brush with oil and score the top to help it expand during cooking.
- 9Adjust the oven to Bake, Convection, 350°F, for 50 minutes and press Start to preheat.
- 10Once preheated, place the pan in the oven and cook for 50 minutes.
- 11The bread should be golden brown. If not, cook it a little longer.
- 12Stand for 10 minutes before serving.
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