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Five-Seed Bread

Photo: Oxmoor House
Hands-on time 11 mins
Total time 3 hrs, 11 mins
Yield Serves 16 (serving size: 1 slice)
This recipe offers a number of healthful benefits by incorporating sunflower, chia, caraway, sesame, and poppy seeds in one excellent gluten-free loaf. The chia seeds also absorb liquid, which helps maintain more moisture in the bread.

Ingredients

  • 1/4 cup unsalted, roasted sunflower seeds kernels
  • 1 tablespoon chia seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 2 tablespoons honey
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 cups warm water (100° to 110°)
  • 4.2 ounces sweet white sorghum flour (about 1 cup)
  • 3.9 ounces potato starch (about 3/4 cup)
  • 2.3 ounces cornstarch (about 1/2 cup)
  • 1 tablespoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup canola oil
  • 1 teaspoon white vinegar
  • 2 large eggs, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 137
  • fat 6.1 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 2 g
  • protein 2.6 g
  • carbohydrate 19 g
  • fiber 2.1 g
  • cholesterol 23 mg
  • iron 0.7 mg
  • sodium 179 mg
  • calcium 37 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl, stirring to combine. Set aside.

  2. Dissolve honey and yeast in 1 1/2 cups warm water in a medium bowl; let stand 5 minutes.

  3. Weigh or lightly spoon flour, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flour, potato starch, cornstarch, xanthan gum, baking powder, and salt in a large bowl; beat with a mixer at medium speed until blended. Add seed mixture, yeast mixture, oil, vinegar, and eggs; beat at low speed until blended.

  4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap coated with cooking spray, and let rise in a warm place (85°), free from drafts, 45 minutes or until dough reaches top of pan.

  5. Preheat oven to 375°.

  6. Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Gluten-Free Baking