This gluten-free multigrain casserole bread is the perfect solution if you love freshly baked bread but wish to avoid gluten. Thanks to the many different seeds and grains the bread gets a lovely, rustic structure and a deep, nutty flavour, that makes it perfect for tapas or as a delicious snack.
The recipe includes a fresh, homemade pesto and a smooth cream cheese with sundried tomatoes as the perfect addition, ready for when the bread comes out the oven. It’s easy, tasty, and effortless!
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 400 g gluten-free bread mix (ex. Schär Mix B or Dove’s Farm)
- 30 g crushed walnuts
- 50 g buckwheat flakes (or rolled oats)
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 20 g flax seeds
- 12 g dry yeast (or 50 g fresh yeast)
- 2 tsp baking powder
- 8 g flake salt (ex. Maldon)
- 20 g olive oil
- 500 ml
Pesto:
- 20 g pine nuts
- 20 ml olive oil (if necessary, add a little extra to adjust the consistency)
- 1 tbsp lemon juice
- 1 tsp flake salt
- 15 g shredded parmesan
- 1 little clove of garlic
- 2 big handfuls of fresh basil leaves
Sundried tomato – Cream cheese:
- 100 g sundried tomatoes in oil (with the oil)
- 100 g ricotta
- 100 g heavy cream
- ½ tsp flake salt
- A pinch of black pepper
- A splash of lemon juice
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Method
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1Mix all the dry ingredients together in a bowl. Add olive oil and water and mix until the dough is uniform. You can do this by hand or with a mixer.
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2Grease your hands with a little oil and shape the dough into a ball. Place the dough in a round cast iron casserole 24cm and cover with a baking sheet. Cover the casserole with the lid and let the dough rise for 45-60 minutes at room temperature.
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3While the dough rests, make the pesto and the cream cheese.
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4Before baking, you can cut a cross on top of the dough (optional). Bake the bread in the preheated oven with the lid for 20 minutes. Remove the lid and bake the bread for an additional 20-25 minutes until the crust is golden and crunchy.
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5Let the bread rest completely on a cooling rack for at least 1 hour before you slice. Serve the bread together with the homemade pesto and cream cheese.
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6Pesto: Add all the ingredients for the pesto in the mortar and grind until it becomes a course mixture or use a food processor and mix until it becomes a course mixture. Adjust the consistency by adding a little extra olive oil.
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7Sundried tomatoes – Cream cheese: Add all the ingredients for the cream cheese to a food processor and mix until smooth.
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