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Gluten Free Apricot & Seed Bread

Wed, 6 January 2016

Gluten Free Apricot & Seed Bread

Ingredients

225g/8oz (Half packet) Odlums Gluten Free Country Brown Bread Mix

225g/8oz (Half packet)Odlums Gluten Free Multigrain Bread Mix

50g/2oz Shamrock Dried Apricots (chopped)

2 Tablespoons Mixed Seeds

(Sunflower Seeds, Sesame Seeds, Pumpkin Seeds, Linseed etc.)

400ml/14fl oz Water

2 Tablespoons Vegetable Oil (or any oil of choice, Coconut, Olive etc.)


Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin. Can also be lined with a tin liner.

2. Put the mixes, apricots and seeds into a bowl and mix well. Add the oil and water.

3. Mix to a smooth batter, will thicken as you mix!

4. Pour batter into the prepared tin. Smooth the top with the back of a spoon dipped in water. Lightly dust with cornflour and allow to 'set' for 2 minutes.

5. Make a deep cut lengthwise along centre of dough.

6. Bake in the middle shelf of the pre heated oven for 35 to 40 minutes.

7. Turn onto a wire tray to cool completely before slicing.

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