Gluten Free Walnut Bread
Makes 2 loaves
sunflower oil to grease
450g/1lb/4½ cups gluten-free bread flour
1 tsp salt
2 tbsp light brown sugar
2 tsp easy-blend dried yeast
1 tsp white wine vinegar
6 tbsp olive oil
2 medium eggs
75g/3oz/scant ¾ cup walnut pieces
2 tbsp sunflower seeds
1 Lightly brush two 450g/1lb loaf tins with oil. Put the flour, salt, sugar and yeast in a large bowl. In a separate bowl, lightly beat together the vinegar, oil and eggs, then stir into the dry ingredients and mix in about 325ml/11fl oz/1½ cups warm water to make a smooth, thick mixture.
2 Stir in the walnuts, then divide the bread mixture between the prepared tins. Sprinkle with the sunflower seeds and loosely cover the tins with oiled clingfilm (plastic wrap) and leave in a warm place for 45–60 minutes until well risen.
3 Preheat the oven to 220°C/425°F/Gas 7. Remove the clingfilm (plastic wrap), put the tins on a baking sheet and cook in the oven for 30–40 minutes until well risen, golden brown and the bread sounds hollow when gently tapped. Turn out on to a wire rack to cool. Serve warm or cold.