Seeded gluten free bread
20 minutes, plus proving time
Preparation time
60 minutes
Cooking time
6-8 servings


2 teaspoon dried yeast
350ml warm water
80g fine white teff flour
20g brown rice flour
60g sorghum flour
15g arrowroot flour
40g potato flour
20g psyllium husk
2 tablespoon chia seeds
1 tablespoon nigella seeds
2 tablespoon sesame seeds
1 teaspoon salt
20ml olive oil
1 teaspoon vinegar


1 tablespoon nigella seeds
1 tablespoon sesame seeds


1. In a bowl combine yeast, 20g of teff flour and 150ml of the tepid water. Stand for 10 minutes until yeast is foamy.
2. Place remaining dry ingredients in a bowl of a freestanding mixer with dough hook attachment. Mix on low speed to combine ingredients.
3. Add the foamed yeast, remaining 200ml of water, oil and vinegar.
4. Mix for 5 minutes on medium-low speed until forms a soft dough. Rest the dough for 5 minutes and then mix again for a further 10 minutes.
5. Shape the dough into a free form loaf, place the topping seeds onto the bench and then roll the loaf into the seeds. Place loaf
onto a baking tray, cover loosely with greased cling wrap.
6. Let the loaf stand at room temperature, or place in the oven on shelf position 2. Select Conventional at 40°C, prove dough until it doubles in size. Score bread prior to baking.
7. Pre-heat oven at 210°C. Select Moisture Plus with 2 bursts of steam. Bake for 55 minutes, releasing the first burst of steam
immediately and the second burst of steam after 10 minutes. Leave the loaf in the oven switched off for 15 minutes.
8. Remove loaf and let cool for 15 minutes before slicing.

Hints and tips

• Teff flour is a tiny grain that grows predominately in Ethiopia and Eritrea. It is an excellent gluten free alternative.
• Gluten free flours can be purchased from gourmet grocers and health food stores.



Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00