1120 g gluten-free flour
160 g brown sugar
7 ml salt
4 sachets instant dry yeast
120 g poppy seeds
120 g sesame seeds
120 g sunflower seeds
120 g gluten-free oats
60 ml olive oil
1280 ml water
Pre-heat oven to 180° C.
Mix all the dry ingredients together.
Add the olive oil and water and mix till well combined.
It should be very moist dough.
Spoon into 28 cm bread tin which has been lightly oiled.
Leave in a hot area in the kitchen to prove for about 20 minutes.
Bake for 40 – 45 minutes or until a skewer comes out clean.
Let the bread cool for 5 minutes before turning it out onto a cooling rack.