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Breakfast Loaf – Gluten Free Fruit and Nut

Delicious breakfast bread packed with diced prunes, dried peaches, sunflower seeds and almonds. Serve in lightly buttered slices topped with apricot jam or compote, or just toast and top with butter.

Ingredients

425ml/15 fl oz hand warm water
1 x 15ml tbsp butter, melted
500g/17oz Gluten free Bread flour
1 sachet 8g dried yeast enclosed with mix
50g/2oz ready-to-eat dried prunes, roughly chopped
50g/2oz ready-to-eat dried peaches, roughly chopped
25g/1oz sunflower seeds

25g/1oz flaked almonds

Method

1. Place ingredients in the bread machine pan in the order shown.

2. Set the cycle that is between 1 hour 45 minutes and 2 hours 20 minutes. This is often called a quick programme or gluten free programme on some machines.

3. Select a large loaf or 500g/17oz flour mix size setting.

4. Bake on a medium or dark crust cycle.

5. After the first kneading cycle, scrape down any loose mix into the bottom of the pan using a spatula.

6. Remove the pan from the machine and turn out the loaf onto a cooling rack.

Enjoy your results, but do make sure that you are not allergic to any of the ingredients.

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