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
- preheat oven to 180°c.
- grease and line the baking tin with baking paper.
- combine all dry ingredients in a bowl and mix well. dissolve the yeast in the warm water.
- make a well in the center and place oil, yoghurt and yeast mix.
- combine and mix vigorously for 2 minutes. spread evenly into the greased loaf tin.
- cover with a piece of paper towel or dish cloth.
- 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.
- allow it to cool in the tin before turning it out.
Nutrition Profile
GI: 60 (Medium)* Estimated per serving. Values may vary based on exact brands used.
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