Cumin Pot Bread

Cumin Pot Bread
Main INGREDIENTS
  • Bread & Cereals
Ingredients
Method

Ingredients

  • 375g gluten free flour - sieved
  • 2 ½ teaspoons instant dried yeast
  • 1 tablespoon white sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon cumin seeds
  • 300ml warm almond milk
  • 1 tablespoon sunflower seeds
  • Extra flour for dusting
  • 1 tablespoon olive oil for greasing
  • Optional for serving: Olive oil or Hummus and rocket leaves

  • Method

  • 1
    Preheat oven to 180ºC./ Gas mark 4. For fan assisted ovens you may need to reduce the temperature by 10-20 degrees.
  • 2
    Lightly grease a cast iron oval casserole and dust lightly with flour.
  • 3
    Sift and combine flour, yeast sugar and xanthan gum in a stand mixer on a low speed. Add the salt and cumin and warm almond milk and beat on low speed until it forms a wet dough. Cover with greased cling film and allow to stand in a warm area for 40 minutes. The dough should increase by at least one third in size.
  • 4
    Remove from mixing bowl and place into a greased and floured Cast Iron Oval Casserole.Gently smooth over dough with greased spatula. Allow to stand in a warm area for a further hour.
  • 5
    Gently sprinkle dough with sunflower seeds and give a light dusting of flour. Bake for 35 - 40 minutes. The bread should start to brown on top and when a skewer is inserted it should be clean when removed.
  • 6
    Serve warm with olive oil or hummus and fresh rocket leaves.