for 1 bread

Dough

500 g	gluten-free flour (Schär bread mix)
100 g	mixed nuts, coarsely chopped
2 ½ tbsp	ground psyllium
1 tsp	Xanthan
2 tbsp	sugar
1 parcel	dry yeast (approx. 7 g)
1 ½ tsp	salt
4 dl	milk water (1/2 milk, 1/2 water)
50 g	butter, soft
1	egg

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the milk, butter and egg. Using the dough hook on a food processor, knead for approx. 10 mins. on a low setting to form a soft, smooth dough. With damp hands, shape into balls of different sizes, place in the prepared tin. Cover and leave to rise at room temperature for approx. 1½ hrs.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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