Wheat Free Sun dried Tomato and Coriander Seed Bread

Wheat Free Sun dried Tomato and Coriander Seed Bread

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Sun-dried tomatoes and coriander seeds are the stars of this easy, crusty loaf. With its crunchy, garlic-infused layers, this bread is perfect for dipping in olive oil or serving with cheese.
Servings: 2 loaves
Calories: 1554


  • 1 lb rye flour
  • 11 oz WF flour
  • 1 teaspoon of salt
  • 1/2 oz) WF easy-bake (instant) yeast
  • 10 floz 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


  • Preheat the oven to 200°C (400°F) Gas mark 6
  • 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.
  • 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.
  • Remove the dough from the bowl and knead thoroughly on a lightly floured surface for 8 minutes.
  • 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.
  • 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.
  • Bake in the oven for about 35 minutes.
  • Allow the loaves to cool slightly, then turn out onto a wire rack to cool completely.
  • Serve the bread in slices and keep it fresh in sealed polythene bags.
Calories: 1554 kcal
Carbohydrates: 337 g
Protein: 43 g
Fat: 6g
Saturated Fat: 1 g
Sodium: 1228 mg
Potassium: 1851 mg
Fiber: 35 g
Sugar: 36 g
Vitamin A: 8061 IU
Vitamin C: 5 mg
Calcium: 172 mg
Iron: 15 mg
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