Meals and Courses

  • 250 ml (8 fl oz) warm water
  • 2 eggs, beaten
  • 4 tablespoons sunflower oil
  • 150 ml (5 fl oz) Greek yogurt, plus extra to serve (optional)
  • 1 teaspoon salt
  • 475 g (15 oz) wheat- and gluten-free bread flour with added natural gum
  • 2 tablespoons light muscovado sugar
  • 2 teaspoons fast-action dried yeast
  • 50 g (2 oz) sunflower seeds
  • 125 g (4 oz) ready-to-eat dried apricots, diced
  • icing sugar, for dusting

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified for gluten-free breads in the manual. Add the seeds and apricots with the sugar and yeast.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on fast/rapid bake programme.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack. Dust with icing sugar, then grill until browned. Leave to cool. Serve with more greek yogurt, blueberries and honey (if liked).

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