pumpkin seed and oat bread

Serves: 6

Ingredients:
300g gluten free bread flour
200 g rolled oats
50 g pumpkin seeds
2.5 g salt
2 tablespoons oil
½ cup low fat plain yoghurt
20 g active dry yeast
1 cup warm water

Method:
preheat oven to 180°c.
grease and line the baking tin with baking paper.
combine all dry ingredients in a bowl and mix well. dissolve the yeast in the warm water.
make a well in the center and place oil, yoghurt and yeast mix.
combine and mix vigorously for 2 minutes. spread evenly into the greased loaf tin.
cover with a piece of paper towel or dish cloth.
leave in a warm (e.g. warming drawer) until it has doubled in size. bake at 180°c until golden brown on top and cooked (30 – 40 minutes). if you knock the top with the back of knife, must sound hollow.
allow it to cool in the tin before turning it out.