This bread is super easy and quick to make and makes a incredible soft and flavorsome gluten free bread. It keeps well in the fridge and also freezes well. It is great for lunchtime sandwiches, or as a condiment to a hot soup or simply try it toasted with a little olive oil margarine. Divine!
1 loaf
3 c gluten free flour mix
2 tsp baking soda
1 tsp fennel seeds, heaped
½ c pumpkin seeds
3 tbs honey (liquefy for 30s in the microwave if needed)
1 ½ c natural yoghurt
¼ c light olive oil
Pre heat the oven to 175oC. In a large bowl, mix the four and baking soda together thoroughly. Add the fennel and pumpkin seeds and mix.
In a separate bowl, mix the honey, yoghurt and oil to a homogenous mixture. Add the liquid to the flour mix and mix gently until even. Be careful not to overdo it as this will make the bread tough.
Line a loaf tin with baking paper and pour the bread mixture into it. Smooth out the top with a spatula.
Bake in the middle of the oven for 25-30min until a wooden skewer stuck into the middle comes out dry.
Remove from tin and cool on a wire rack.
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http://pure-eating.blogspot.com/2010/10/fennel-pumpkin-seed-bread.html
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