Ingredients

• 450g/1lb gluten-free flour (a blend of potato flour
• rice flour
• tapioca flour and xanthan gum)
• 1 tsp salt
• 2 tbsp caster sugar
• 2 tsp fast-action yeast
• 310ml/10fl oz full-fat milk
• 1 tsp cider vinegar
• 6 tbsp vegetable oil
• plus extra for greasing
• 2 free-range eggs
• plus 1 free-range egg beaten for egg wash
• 4 tbsp mixed seeds
• such as pumpkin
• sesame and sunflower seeds
• plus extra for finishing

Directions

• Grease and line a 900g/2lb loaf tin.
• Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.
• Add the salt
• sugar and yeast in three separate piles.
• Mix together the milk
• vinegar
• oil
• and two eggs in a jug.
• Pour the liquid into the mixing bowl and add the seeds.
• Switch on the mixer and whisk the ingredients for about 3-4 minutes.
• Put the batter into the prepared tin
• cover with oiled cling film and leave to prove for about one hour
• or until doubled in size.
• Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.
• About ten minutes before the end of the cooking time
• brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.
• Remove from the oven
• leave to cool on a wire rack.