recipeName: pumpkin seed and oat bread
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
steps: 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.
NER: bread flour rolled oats pumpkin seeds salt oil yoghurt yeast water