November 20, 2023
Gluten Free Seeded Sandwich Bread
Prep time:
10 min
Cook time:
1 hr
Total time:
70 min plus resting time
Gluten Free Seeded Sandwich Bread
Get ready for a gluten-free adventure with our Seeded Sandwich Bread, made effortlessly delightful with Hand + Heart Gluten Free Bread & Pizza Mix. This bread is a game-changer, boasting an abundance of seeds, unmatched softness, and a tender texture that will make your taste buds dance.
Imagine biting into a slice adorned with a medley of seeds, each one adding a delightful crunch and a burst of flavor. The magic lies in the ease of using Hand + Heart Gluten-Free Bread & Pizza Mix, turning gluten-free baking into a breeze without compromising on taste or texture. Crafted with love and simplicity, this bread is a celebration of seeds and gluten-free goodness.
Whether you’re stacking it with your favorite sandwich fixings or simply enjoying a warm slice with butter, our Gluten Free Seeded Sandwich Bread is here to redefine your gluten-free bread experience. Say goodbye to dry and bland, and say hello to the joy of savoring soft, tender perfection in every seed-packed bite. It’s easy, it’s delicious, and it’s gluten-free – what more could you ask for?
Gluten Free Seeded Sandwich Bread
Prep time:
10 min
Cook time:
1 hr
Total time:
70 min plus resting time
Yield:
1 loaf
Author:
made by hand, from the heart
Ingredients
Bread dough:
- 1 Package of Hand + Heart Gluten Free Bread & Pizza Mix
- 1 3/4 cups (415g) warm water (about 110ºF)
- 2 (40g) tablespoons honey
- 1/4 cup (40g) vegetable oil
- 2 teaspoon apple cider vinegar
- Yeast packets (included in mix)
Seed mixture:
- 2 Tbsp sunflower seeds toasted plus more for top of bread
- 2 Tbsp pumpkin seeds toasted plus more for top of bread
- 1 Tbsp sesame seeds toasted
- 1 Tbsp flax seeds
- 1 tsp poppy seeds
For eggfree bread:
- omit the eggs and increase water by 1/4 cup or 60g (1 3/4 or 415g total water)
Instructions
- Spray vegetable oil on the bottom and sides of a 9×5 inch aluminum loaf pan.
- In a bowl of a stand mixer fitted with a paddle, add the entire package of Hand + Heart Gluten Free Bread & Pizza Mix and included yeast packets. Whisk to combine.
- Add warm water, honey, oil, apple cider vinegar, and eggs into the bowl. Beat on low for a few seconds until liquid is absorbed with the flour. Scrape sides and bottom of mixing bowl and beat on medium-high for 4 minutes. Add the seed mixture and mix on low for a few seconds until seeds are well blended with the dough. The dough will be wet, smooth and sticky.
- Add dough into the prepared loaf pan. Using a rubber spatula, spread the dough evenly into the pan and smooth the top. You can also use a plastic wrap placed on top of the dough to spread dough evenly into the pan. Sprinkle additional seeds on top pressing slightly into the dough. Cover the loaf pan with a plastic wrap and place the dough directly into the refrigerator to proof for 4 hours or overnight. For same day baking: Cover the pan with plastic wrap and let rise on a warm counter until the dough reaches the top of the pan. Do not let proof over the top to prevent over proofing or it will spill when baking.
- Preheat the oven to 350ºF. Remove the bread dough from the refrigerator and let rest on the counter while the oven is preheating, about 30 – 45 minutes.
- Bake the bread for 45 – 55 minutes until golden brown and wooden stick inserted into the center of bread comes out clean and with an internal temperature of 210ºF.
- Let rest in the pan for 10 minutes before removing the bread from the pan and onto the wire rack. Brush the top of the bread with melted butter (dairy free is fine) if you want a soft crust.
- Let the bread cool for at least 1 hour before slicing. Store in an airtight zip bag to keep the bread soft and transfer any leftover bread after 5 days in the refrigerator.
keywords: gluten free seeded sandwich bread
2 Responses
Eggs are not listed in the ingredients, how many do you use?
You will use 2 whole eggs or 3 egg whites. Recipe has been updated. Thanks!