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Gail's Gluten Free Seed Loaf

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I am very impressed with this product I bought at a health store recently. Yay…finally, a gluten-free bread that I can actually enjoy, thought I would share for people following gluten free eating programmes❤Enjoy its delicious!
Additional ingredients to add to 425 g package ingredients:
10 g instant dry yeast
250 ml very warm water
30 ml vegetable oil
2 egg whites

Method:
I added a little more salt to the mixture.
In your Kenwood with dough attachment add all ingredients and mix for 3 minutes.
Scrape down the sides of the bowl.
Spoon mixture into well-greased loaf tin. Spread evenly with a little oil on your fingertips.
Leave to proof for about 25 minutes in a warm place, draught free.
Do not cover dough.
Place a jug of boiling water next to the dough to assist with rising.
Do not let dough over-proof.
Bake in preheated oven at 220°C (200°C fan assist) for 30 to 35 minutes until done.
Transfer to cooling rack.
Prepared, tried and tested by: Gail Haselsteiner‎

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