(at time of publication)
- oil spray
- 3 cups gluten-free bread mix (we used Healtheries)
- 1 ½ cups LSA mix
- ¼ cup chia seeds
- 100ml trim milk
- 360ml warm water
- 1 sachet (8g) instant dried yeast
- 1 egg, lightly beaten
- ⅓ cup seeds (combination of sesame seeds, pumpkin seeds and sunflower seeds)
1 Lightly spray a 23cm x 15cm or similar loaf tin with oil. In a large bowl combine bread mix, LSA and chia seeds.
2 In a medium-sized bowl combine milk, water and yeast. Leave for 2-3 minutes for yeast to activate. Stir and add to bread mix with egg. Stir until smooth.
3 Pour mixture into loaf tin and sprinkle with seeds. Lightly cover with plastic wrap and leave in a warm place to prove and rise for 30-45 minutes or until doubled in size. When dough no longer springs back when pressed with a finger, it’s ready.
4 Heat oven to 200°C. Fill ovenproof dish with 2 cups cold water and place in base of oven on lowest rack.
5 Place bread on middle oven shelf and bake for 40-50 minutes until golden. Remove from oven and tip out onto a wire cooling rack. Tap base of the bread: if it’s cooked, it will sound hollow.
6 Once cooled, store in an airtight container for 2-3 days or slice and freeze in individual bags.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2g
Dietary fibre 5g
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