20g Doves Farm Gram flour (chickpea flour)
6 tbsp olive oil
1 tsp white wine vinegar
1 tbsp soft brown sugar
½ tsp rock salt
425ml almond milk
500g Doves Farm gluten free brown bread flour
2 tsp Doves Farm quick yeast
4 tbsp organic mix seeds
1 Put the gram flour and water in a bowl and whisk until there is no sign of lumps.
2 Then add the vinegar, sugar, salt, milk and half of the oil and whisk well.
3 Add the flour and yeast and mix with a metal spoon until a smooth thick batter.
4 Pour in the remaining oil all over the dough and turn with the metal spoon and bring it altogether until it becomes a soft sticky dough.
5 Tip the dough into an oiled 1kg/2lb bread tin and smooth out the top.
6 Loosely cover with cling film and leave to rest somewhere warm until it has risen to the top of the tin (this could take up to 2 hours).
7 Bake in a pre-heated oven on 220c/Fan 200c/425f/Gas 7 for 55-60 minutes.
8 When cooked remove from the oven and carefully tip the bread out of the tin and cover with a damp tea towel until cooled.
9 Slice and enjoy!
Suitable for home freezing.