Easy No Knead Gluten-Free Rustic Bread
An easy, no-knead, gluten-free rustic bread you mix in one bowl and bake to a crisp, golden crust. High in fiber and packed with sunflower, flax and black cumin seeds, it's beginner-friendly and ready in about 80 minutes from start to finish.
Ingredients
- 500 g gluten-free rustic flour blend by Schar
- 500 ml warm water
- 10 g dry yeast
- 4 Tbsps olive oil
- 1 tsp sea salt
- ½ Tbsp sugar
- 1 handful sunflower seeds lightly toasted in a pan
- 2 Tbsps black cumin
- 2 Tbsps flax seeds
Instructions
- Put the flour in a large bowl and add the salt.
- In a separate bowl, add the warm water, dry yeast, and sugar. Mix well and let it sit aside in a warm place for 10 minutes.
- Pour the liquid over the flour in the bowl and start mixing using a wooden spoon. You can also use a food processor if it has a dough program.
- Add the oil and seeds. Mix well.
- The dough will be extra-sticky. This is perfectly normal.
- Start your oven on the lowest temperature and leave the door slightly open.
- Cover the bowl with the dough using some plastic foil. Place the bowl on a stool, near the oven. Let it rise for about an hour.
- I used a round cake form with detachable walls, approx. 30cm in diameter. I lined it with parchment paper, which I also greased with some oil.
- Move the dough into the form. Grease the top with some oil and place it in the oven at 180C/375F.
- Bake the bread for 50-60 minutes.
Notes
Let the bread cool completely before slicing so the crumb sets. Store wrapped at room temperature for 2-3 days, or slice and freeze for longer keeping. Use a certified gluten-free flour blend if you need it to be strictly gluten-free.