| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 60 minutes |
| Servings |
loaf
|
Ingredients
- 325 ml Semi-skimmed milk
- 2 Eggs
- 1 tsp White wine vinegar
- 450 hr Gluten-free brown bread flour
- 0.5 tsp Salt
- 2 tbsp Sugar
- 3 tsp Dried yeast
- 3 tbsp Olive oil
- 1 tsp Psyllium husk
Ingredients
|
|
Instructions
- Preheat the oven to 200ºC. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
- Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky. (or use the electric mixer on medium setting for 4 minutes)
- Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
- Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack.
Recipe Notes
Instead of baking it on a tray, you can place the dough in a loaf tin for a stronger shape.
Share this Recipe