USING YOUR LOAF

Try adding seeds to the dough to vary the texture and flavour. It is a good idea to soak the seeds overnight before adding them. This makes them easier to absorb so you get more of the nutrients.

GLUTEN-FREE BREAD

The gluten in a loaf gives it that chewy interior and tender crumb. Take out the gluten and you get something a little denser and more cake-like, yet still satisfying in its own right.

Makes 1 loaf Preparation time: 20 mins plus 1 hour rising time Cooking time: 55 mins

WF GF V

■ Gluten-free brown bread flour 500g
■ Sea salt ½tsp
■ Gluten-free dried quick yeast 2 x 7g sachets
■ Honey 2tbsp
■ Milk 325ml
■ Cider vinegar 1tbsp
■ Olive oil 2tbsp
■ Free-range eggs 2
■ Poppy seeds, to sprinkle

1 Grease a 450g loaf tin.

2 Combine the flour, salt and yeast and set aside.

3 Warm the honey and milk slightly and remove from the heat. Add the vinegar and oil and whisk in the eggs.

Add the wet