Requires a dough hook!
Ingredients
- 1 x 700g pack of Live Free Gluten Free’s wholemeal flour
- 2 x 7g satchels of dry yeast. (Gluten Free)
- 2 ¼ cups of warm water
- ¼ cup of olive oil
Method
- Place flour and the dry yeast in a bowl. Mix yeast through the flour.
- Make a well in the middle of the dry mix.
- Pour in 2 1/4cups of warm water & the oil.
- Using an electric mixer with a dough hook on medium until combined.
- Turn up the electric mixer up to high, until the dough changes to a lighter colour and fluffy.
- Place bread dough into tin.
- For rising. Place a cooling rack and 2 mugs of boiling water into Plastic storage tub.
- Place the bread on the cooling rack, to rise.
- Put the lid on and place the tub in a sunny place. For around 1 hour. (You will see condensation build up in the tub).
- Preheat your oven at 180-200deg.
- Take the tub to the oven before opening the tub.
- When the bread has finished rising place in the oven
- It’s important to keep away from cool breezes!!
- Bake for 45 -55 minutes or until the loaf is starting to smell & looks golden brown.
- Take the hot bread out of the tin to cool for around ½ hour as the bread needs to cool down a little before cutting. If you it’s cut too hot, condensation will form inside the loaf and make it doughy and is will look like it’s raw.