Square Gluten-Free Oatmeal Sunflower & Pumpkin Seed Bread Gluten-Free Oatmeal Sunflower & Pumpkin Seed Bread

Gluten-Free Oatmeal Sunflower & Pumpkin Seed Bread

Everyone needs a good ole’ hearty, gluten-free bread recipe. One that is moist and firm but still has lots of crunch too. One that reminds you of Grandma’s house or your favourite local bakery. Made by the talented blogger The Glow Within 

Cooking Time 2 hours Skill Level Medium Servings 8

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and teaspoon of maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. 

  2. 2

    While the yeast is activating, mix together the dry ingredients in a large bowl. 

  3. 3

    After the yeast is activated whisk in the olive oil, maple syrup, seeds, and psyllium husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the psyllium release their gelatinous substances. 

  4. 4

    Pour the wet ingredients into the dry and mix together and knead the dough on a floured surface. Add more teff and sorghum flours, a little at a time, until the dough holds together and isn’t too sticky. Form the dough into a ball and place back into a bowl and cover with cling film. Let rise for 30 minutes until the dough has doubled in size. 

  5. 5

    After the dough has risen, place into a greased 2lb loaf tin, top with seeds and bake in the middle of the oven at 400 degrees for 40 minutes.

  6. 6

    Remove from the oven and let cool for 20-30 minutes before cutting into the loaf. The bread will be very gummy straight out of the oven but the texture is perfect once cooled. Spread with jam, peanut butter, guacamole, or whatever spread you have to hand.