Seeded beer bread

This gluten-free loaf is packed with mixed seeds to add flavour. The bread is soft soft yet the crust is crunchy and also topped with the mixed seeds.

Ingreadient

• 250ml Celia Organic Gluten Free Czech Lager
• 7g Dove's Quick Yeast
• 500g Dove's Gluten Free White Bread Flour, plus more for kneeding
• 1 tsp salt
• 1 tbsp caster sugar
• 75g Waitrose mixed seeds, plus 1 tbsp for topping
• 4 tbsp Linwoods Shelled Hemp
• 2 Waitrose British Blacktail medium Free Range Eggs
• 1 Lemon, juiced
• 3 tbsp olive oil, plus extra for greasing

Step by step

1. In a saucepan, heat the gluten-free beer until just warm. Add the yeast and set aside for 3-4 minutes or until it starts to froth.
2. Put the dry ingredients into a bowl. In a jug, whisk together the eggs, lemon juice and olive oil, then stir into the dry mix. Add the beer and yeast mix and stir together. Transfer to a well-floured surface and knead for 2-3 minutes or until the dough is smooth. The dough will be tacky so knead with lightly oiled hands if necessary.
3. Shape the dough into a round and transfer to a lightly oiled baking tray. Sprinkle over the remaining 1 tbsp seeds and cover with cling film. Allow to rise for 1 hour.
4. Heat the oven to 200ºC, gas mark 6, and once the dough has risen make a shallow cross on top with a sharp knife. Slide a baking tray containing 4-5 ice cubes into the bottom of the oven. Put the bread tray into the top of the oven and bake for 30-40 minutes until golden.
5. Remove and check the loaf is cooked by tapping the bottom; it should sound hollow. Transfer to a cooling rack and allow to cool completely before slicing. Eat within 3 days.