I have been so excited to share this rustic bread with you all. It’s favorite with my family and excellent for open sandwiches or a quick bite in the morning! My chocoholic daughter loves this slathered with nutella on top. It’s super simple, satisfying and filled with super seed goodness.
This is an old post and I uploaded a video on youtube last month just to show the readers how exactly I made it.
A mixture of sorghum, amaranth flour and brown rice flour is used to make this rustic bread. Sorghum and amaranth are ancient grains that are not well known to the western palates. They pack a nutritional punch, providing more proteins, fiber and vitamins than some other grains. On top of that, this bread is packed with healthy seeds, has great texture, and tastes amazing! Its incredibly easy to make requires only a single rise.
The bread gets its deep brown color and earthy flavor by baking at 350 for 1 hour. The crumb is tighter and dense which is ideal for open sandwiches or topped with either butter, honey, avocado,… anything! It is so hearty and satisfying, trust me. If you make this mixed seed bread, leave a comment below. Remember to tag me (@simpleglutenfreekitchen) on Instagram or Facebook with hashtag #simpleglutenfreekitchen.
Ingredients
- 2/3 cup (80 g) sorghum flour
- 1/2 cup ( 60 g) amaranth flour
- 1/4 cup (53 g) brown rice flour
- 1/2 cup (80 g) potato starch
- 1/4 cup (30 g) tapioca flour
- 3 tsp instant yeast
- 2 tsp xanthum gum
- 1 1 /2 tbsp honey or white sugar
- 1/2 cup (65 g) cracked flax seeds
- 1 cup seeds ( pumpkin seeds, sunflowers seeds, and millet)
- 2 large eggs
- 1 tsp salt
- 2 tsp apple cider viegar
- 2 tbsp oil
Instructions
- Grease a bread pan or any rectangular bowl pf 9"X5".
- Combine all dry ingredients in a bowl (except seeds). A stand mixer comes very handy to make gluten free bread if you have one otherwise you can use a hand mixer.
- Ina bowl of stand mixer fitted with paddle attachment beat eggs at speed 4 for 30 seconds. Turn it down to low (1) and add apple cider vinegar, honey (if not using sugar) oil and luke warm water.
- Next add dry ingredients. Continue to beat on low until combine, then beat on high for 3-4 minutes, scraping the bowl in between. Reduce the speed and add the seeds. Mix.
- Transfer dough to prepared pan. With damp hands give the dough an oblong shape. Scatter mixed seeds on top. slightly press with hand into dough.
- Cover the pan and leave it to rise in a warm draft place to rise. ( I like to put in an airing cupboard because I cover my bread pan with a see through plastic box to see how much it rose. Sometimes I put in a turned off oven which has been warmed at 100 degrees F. Choose whatever works for you).
- Let the dough rise until it nearly reaches to the top of the pan for about 60 -75 minutes.
- Preheat the oven to 350 degrees F. before putting the bread pan in on middle shelf.
- Bake for 50-60 minutes until it is even browned and feels hollow when you tap.
- Remove bread from oven and let cool for 5 minutes in the pan. then carefully remove out on to a wire rack to cool for 15 minutes before slicing.
bellini
There are so many who would benefit from these gluten free recipes. You have something here!
Balvinder Ubi
Thanks for appreciating! means a lot.
Nava.K
I seldom make my own bread because we are such a small family and with my daughter living on her own, there’s in fact only two of us at home. I agree nothing can over the home made version just this you made and I adore the mixed seeds too. I also like that there’s no kneading and its another simple recipe I can try out then buying the ready made ones.
easyfoodsmith
I have never made any sort of bread let alone gluten free. Your recipe has the goodness of most grains and is so healthy. thanks for sharing.
Ann
Oh, my I bet it smells AMAZING coming out of the oven! My husband is a huge fan of seeds in his bread, too – he would adore this one~ Thanks!
Choc Chip Uru
These certainly look delicious and is full of wonderful ingredients – major thumbs up 😀
Fantastic recipe!
Cheers
Choc Chip Uru
P.S On my new best blogs roll, I have listed you as well due to your wonderful gluten free recipes!
Balvinder Ubi
Thanks choc chip Guru.
Choc Chip Uru
I love how wonderful this bread looks and how healthy it is – another fabulous creation!
Cheers
Choc Chip Uru
P.S You are part of my Best Blogs page now due to your creative GF recipes 🙂
Nish
Oh wow how gorgeous does this loaf look! I am officially jealous – wish my loaves would turn out as great as yours! I’m gonna have to give this recipe a try asap! 🙂
Balvinder Ubi
I perfected the bread out of necessity heheh..
Kiri W.
Looks great – I love seeds in my bread, and the crustier the better. I keep being impressed by all the gluten-free baked goods you’re making!
Tina
I make bread as a stress reliever! I do not make it all that much, but I can see how it can become an addiction. The smell of homemade bread is addicting enough. This bread does have some great grains in it and it looks delicious. Great that people with diet restrictions do not need to cut out bread, because there are such wonderful gluten free bread recipes. This one is no different. Well done Neetu!
Balvinder Ubi
Thank you for appreciating!
Anne Regalado
That bread looks good ! Perfectly baked and healthy , too 😉
Lizzy
I never realized that gluten free bread didn’t need any kneading, but it makes sense! Your mixed seed bread looks fabulous…yum!
Julie
Lovely puffed bread..soft slices,yummy!!Very healthy too..
Erivum Puliyum
Tina (PinayInTexas)
Love all the seeds in that bread! Sounds so healthy and delicious!
Ruth Reynoso-Sance
I admire your ability to bake gluten free bread, I’ve tried it and it is hard to make it rise! Yummy recipe!
Balvinder Ubi
Thank you Ruth, Gluten free bread doesn’t rise like a regular wheat bread. The process is completely different.
Julie at Burnt Carrots
I’m so excited you posted this!! I was just telling my husband I’m tired of paying an arm and leg for gluten-free bread and just need to start making my own. I think I’ll start with this recipe! Thanks!
Balvinder Ubi
Just let me know how it turns out.
Cucina49
Wow, that looks great–I have to show this to my assistant, who complains that there is no good gluten-free bread!
Anne@FromMySweetHeart
Oh I just love the smell of bread baking and your bread is just beautiful! I also love the combination of seeds you used here as well! (I’m big on flaxseed!) I am trying to use my scale more in baking, too. I think it does make a difference for some things like flour. The light and pretty texture of your bread is so inviting! : )
Loveforfood
Mmmm these look so delicious!
Kiran @ KiranTarun.com
There’s nothing in comparison to home-made loaves of bread. These definitely looks divine 🙂
Richa
that bread does not look like a gf bread.. this recipe is a keeper.. i should try this one without eggs.. some other recipes i have seen and tried usually turn out a bit dry. i love the addition of whole seeds!
marion martin
uggg- what am i doing wrong? the wet mix- eggs, acv, oil ect did not froth up for me- is the paddle mixer the one that looks like the bottom part of a dog tie? (the downward spiral) i will def be using it to batter tomatoes but im sad the bread did not turn out:(
when i put it in to ‘rise’ it looked kinda piecy and well- not like a doughy ball at all- but i didn’t know what to expect- it was in a warm place, under chs cloth in a porcelain bowl on a bakers rack outside- in south ga- its like 80 deg c here- it did not rise.
i figured it was just me and still put it in the oven- it came out like toasted seed flour- which i can def be creative with but i miss seed bread:(
Balvinder Ubi
Marion, Its sad that the mixed seed bread did not work for you and I totally understand if it was your first time.
First tell me, Are you even gluten free? If you are then you know how difficult it is to train yourself in working with these flours. You don’t need 80°Celsius for your bread to rise, it would kill the yeast.
I do not get best result each time but you can check another gluten free bread that might give you inspiration to try again
https://www.simpleglutenfreekitchen.com/2011/07/gluten-free-multigrain-bread.html
angiesrecipes
I love chewy seedy bread. This looks perfectly done!
sherry
this looks very good for you. and i do love pepitas!
2pots2cook
Since our major lock out I bake bread at home and it is such a comforting thing to do ! Your version is must do for us with all the healthy ingredients !
Pattie
Wow! This looks bakery shop quality! Good bread is one of my weaknesses.
John / Kitchen Riffs
This is really nice — the flavor looks to be outstanding, and I’ll bet the texture is marvelous. Thanks!
Healthy Julia
Those slices are so appealing!
bread&salt
After Covid-19 outbreak; homemade bread recipes are so popular and this recipe looks very unique, healthy and tasty. Thanks for the recipe.
Judee
I haven’t baked bread in many years. There is nothing like homemade and I love all the seeds.