Poppy Seed Bread (gluten free)
- 350ml soya milk
- 100ml water
- 3 tablespoons vegetable oil
- 3 eggs
- 1 teaspoon cider vinegar
- 460g rice flour - can be divided up into 360g white rice flour and 100g brown rice flour
- 1½ tablespoons guar gum, or locust bean gum, or xanthan gum
- 20g sugar or soft brown sugar
- 1½ teaspoons salt
- 40g fine polenta
- 25g poppy seeds or you can use any seeds you like
- 20g fresh yeast (8g active dried yeast)
- ½ tablespoon each of sesame and poppy seeds for the topping
In a large bowl combined all the dry ingredients and yeast together and stir a few times with a wooden to combined evenly, make a small well in the middle.
In a separate bowl place the soya milk, water, oil, eggs and cider vinegar again stirring a few times with a wooden to combined evenly. Next add the wet ingredients into the well of the dry ingredients and mix gently with a wooden spoon until firm and a little elastic consistency. Pour the dough into a greased loaf tin or tins.
Cover the loaf with a sheet of plastic wrap and leave to proof in a warm place for 60 minutes or until the dough as almost reached the top of the tin (approximately 1½ cm form the top). Remove the plastic wrap and sprinkle the top surface with the seeds.
Place into a preheated oven set at 220ºC with a small ovenproof dish in the bottom shelf, then quickly throw 3- 4 ice cubes into the ovenproof dish and bake for approximately 20 - 25 minutes, or until the bottom of the loaf sounds hollow when tapped with your knuckles. Remove from the oven and cool on a wire rack.