Brown Wheat-Free Bread Loaf

The ingredients for this loaf are: Dove's Farm brown wheat-free flour, milk, eggs, sugar, salt, vinegar, and sunflower oil (or another cooking oil if you prefer). 

Mix thoroughly 450 grams of the brown flour, in a large bowl, with a teaspoon of salt, 7 grams of quick yeast, and two tablespoons of sugar. In another bowl, beat together two eggs with vinegar and 350ml of warm milk. Add the flour mixture to the bowl with the beaten eggs and milk mixture, and stir it in slowly (two spoonfuls at a time seems to work ok). Add 6 tablespoonfuls of sunflower oil.

Once thoroughly mixed with a wooden spoon, I used a hand mixer to beat the dough for five minutes or so, gradually increasing the speed of the mixer. After that the dough was left to stand for a while before being transferred to a silicon bread mould (I like these because it is very easy to get the bread out of the mould without damage). Otherwise, grease the tin or use baking paper. Leave to rise for at least an hour. I left this loaf in a cupboard overnight and baked it the next morning. 

I coated the top of the dough with poppy seeds once it was in the baking mould. Bake in a pre-heated oven for 40 to 45 minutes at 200 deg C. Allow half an hour to cool before slicing. Voila!

Brown Wheat-Free Bread Loaf