Pumpkin Seed And Oat Bread

Ingredients

• 300g gluten free bread flour
• 200 g rolled oats
• 50 g pumpkin seeds
• 2.5 g salt
• 2 tablespoons oil
• ½ cup low fat plain yoghurt
• 20 g active dry yeast
• 1 cup warm water

Preparation

1. preheat oven to 180°c.
2. grease and line the baking tin with baking paper.
3. combine all dry ingredients in a bowl and mix well. dissolve the yeast in the warm water.
4. make a well in the center and place oil, yoghurt and yeast mix.
5. combine and mix vigorously for 2 minutes. spread evenly into the greased loaf tin.
6. cover with a piece of paper towel or dish cloth.
7. leave in a warm (e.g. warming drawer) until it has doubled in size. bake at 180°c until golden brown on top and cooked (30 – 40 minutes). if you knock the top with the back of knife, must sound hollow.
8. allow it to cool in the tin before turning it out.