Gluten-free caraway seed bread

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Dorling Kindersley

Makes 12 slices | prep 20 mins | total time 1 hr 5mins, plus rising

Ingredients

Get ahead

The loaf can be frozen on the day of baking, well wrapped, for 1 month

Lightly oil a 900g (2lb) loaf tin. Make the flour blend by mixing the ingredients in a large bowl until well incorporated. Sift the flour blend, yeast and 1 teaspoon salt into a large bowl. Stir in the brown sugar and 1 teaspoon of the caraway seeds.
Heat the milk in a small saucepan until lukewarm. Add one of the eggs, the oil and the vinegar to the milk, and whisk with a fork. Make a well in the centre of the dry ingredients, add the wet ingredients, and mix well to form a dough. Knead on a lightly floured surface for 5 minutes until smooth.
Shape the dough into a fat roll and transfer to the oiled tin. Use a sharp knife to make diagonal slashes across the dough. Cover loosely with oiled clingfilm and leave in a warm place to rise for 45 minutes-1 hour or until doubled in size.
Tip The ideal temperature for yeast to work is 35°C. Temperatures above 60°C will kill the yeast, so it's important the milk is heated until warm but not hot to the touch.
Preheat the oven to 200°C, fan 180°C, gas 6. To glaze, beat together the remaining egg and the caster sugar with 1 tsp salt, and generously brush it over the loaf, then sprinkle over the remaining caraway seeds. Bake for 30 minutes or until the loaf is risen and golden brown. Remove from the tin and bake directly on the shelf for a further 10-15 minutes to crisp the crust. Remove from the oven and leave to cool completely on a wire rack. This bread is best eaten on the day it's made.

This crunchy, crusty loaf, peppered with caraway seeds, is particularly good served with cured meats and cheese

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