Wheat Free Sun dried Tomato and Coriander Seed Bread

This recipe is Vegetarian, Wheat free and Dairy free.


makes 2 loaves
455 g (1 lb) 3 1/4 cups of rye flour
310 g (11 oz) 2 1/4 cups of (WF) flour
1 teaspoon of salt
14 g (1/2 oz) 1 package of (WF) easy-bake (instant) yeast
300 ml (10 fl oz) 1 1/4 cups of unsweetened apple juice, mixed with the same amount of warm water
2 tablespoons of black treacle (molasses)
2 tablespoons of finely chopped sun-dried tomatoes
1 tablespoon of coriander seeds
2 large non-stick loaf tins or 2 non-stick trays, greased
Extra flour for kneading dough


1. Preheat the oven to 200°C (400°F) Gas mark 6

2. sift together the flours and the salt in a bowl. mix in the yeast, then make a well in the dry ingredients and stir in the warm apple juice water mixture.

3. Dip a tablespoon into boiling water to heat it and then quickly use the spoon to add the treacle to the warm mixture. mix until you have a firm dough.

4. Remove the dough from the bowl and knead thoroughly on a lightly floured surface for 8 minutes.

5. Add the chopped tomatoes and knead the dough for another 2 minutes. divide the mixture into the 2 non-stick loaf tins, or onto the 2 non-stick trays, cover the dough with clingfilm (plastic wrap) and leave in a warm place until the dough has doubled in size.

6. Place the dough in the tins on a baking sheet, sprinkle the bread tops with a little water and then gently press in the coriander seeds.

7. Bake in the oven for about 35 minutes.

8. Allow the loaves to cool slightly, then turn out onto a wire rack to cool completely.

9. Serve the bread in slices and keep it fresh in sealed polythene bags.

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