The loaf was sitting just where I left it this morning. It looked like it had risen by about a centimetre but that was obviously all the seeds and physllium swelling as there ‘s no yeast nor raising agents involved. I popped it into the oven and cooked it for twenty minutes, as instructed, then tipped it out of the bread tin and onto a baking tray for the final thirty-forty minutes of cooking. I checked it after thirty minutes but it took the full forty minutes before it sounded hollow when tapped.
I left it to cool as the recipe said to be sure it was totally cold before slicing but in fact it was still a little tepid when we chanced the first slice as a customer was curious to taste it.
It sliced perfectly and is a very interesting loaf to eat with the hazelnuts , all the seeds and a slight oaty flavour. Something like a pumpernickel bread and very good with butter and marmite.
One of the main attractions of making a loaf like this is to cater for all the gluten free/dairy free/yeast free customers but this loaf isn’t actually gluten free as the recipe states, as it has oats in it. I am going to try making it with quinoa flakes next time which would solve that problem and up the protein hit even more.
Definitely a recipe to play with!