Being close to Christmas, there is a whole world of decadent and sweet treats. So for folks like me who tend to lean more towards savoury flavours, this seeded bread really hits the spot.
In this recipe, one thing which makes the flavour quite distinctive is the addition of the nigella seeds and a little garlic powder to lift the flavour. I also added in some sesame and poppy seeds to compliment the onion flavours.
This recipe makes a 600 gm loafon the block in FG Roberts bread flours, called the Traditional Brown Bread Mix. It's made with Australian grown teff and is utterly delicious. I have made a few loaves in this mix already.
One thing to point out with using the brown bread mix, is the it will not rise quite as much with the initial oven rise compared to the traditional white bread mix. This does not take away from the seeded loaf at all and just adds to its character. I love it.
My go to for all my breadmaking is the range of FG Roberts bread flours. You can of course use the FG Roberts traditional white bread mix too, it will not give you quite the same flavoursome result.
RECIPE
Gluten Free Nigella Bread
This recipe makes a 600 gram loaf
Ingredients:
400 grams water, warmed to between 40 and 45 degrees celsius
5 grams sugar
7grams yeast
6 grams vinegar
15 grams olive oil
330 grams FG Roberts Traditional Brown Bread mix
1 tablespoon nigella seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Conventional Directions:
Heat oven to 210c and line a baking tray.
Place the warm water and sugar into a bowl.
Sprinkle the yeast over the warm water, cover with a towel and allow to bloom.
Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
Add the vinegar and oil to the water and yeast
In a separate large bowl, add all the dry ingredients and whisk together to incorporate.
Make a well in the centre, add the wet ingredients, then mix until a dough is formed.
Don't worry! It will look a little shaggy at this stage.
Turn dough onto a lightly floured surface and knead until smooth.
Form a log almost the length of your pan and pop inside.
Cover the pan with lightly oiled cling wrap or a damp cotton towel.
Place loaf in a warm place and allow to prove until double in size.
Once double in size, uncover and glaze with choice of finish
Spritz lightly with water then place into preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 15 minutes
After 15 minutes, reduce the oven temperature to 175c for a further 60 minutes.
Remove from the pan immediately onto a wire rack to cool.
Allow your gluten free bread to cool completely before cutting.
Thermomix Directions:
Heat oven to 210 degrees.
Grease a loaf pan or baking tray depending on desired loaf style.
Weigh the water and sugar in the bowl
Warm to 40 degrees Celsius
Add the yeast, lift the bowl and gently swirl to mix.
Replace the bowl back on the Thermomix, replace lid and cup
Leave to bloom 10-15mins
Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
Weigh in vinegar and then the oil.
Weigh in the bread mix, and all other dry ingredients.
Mix 10 seconds, speed 4 then knead on dough mode 4 mins.
Turn dough onto a lightly floured surface and knead until smooth.
Form a log almost the length of your pan and pop inside.
Cover the pan with lightly oiled cling wrap or a damp cotton towel.
Place loaf in a warm place and allow to prove until double in size.
Once double in size, uncover and glaze with a little oil.
Spritz lightly with water then place into preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 15 minutes
After 15 minutes, reduce the oven temperature to 175c for a further 60 minutes.
Remove from the pan immediately onto a wire rack to cool.
Allow your gluten free bread to cool completely before cutting.