The most scrumptious bread whether you are GF/vegan or not. Perfect accompaniment to any meal, moist perfect bread to serve warm or cold, toasts like a dream and keeps for days. This recipe is adapted from the Doves Farm Bread Flour Packet recipe and relies on using their wonderful flour.

Makes three loaves, one to eat, one for tomorrow and one to freeze for when you’re in a hurry.

Beat together in a large bowl (or in the Kenwood):

40gms Gram Flour (chickpea flour) with 120mls water

Add and mix in:

6tbsp Olive Oil

2tsp Vinegar

4tbsp Sugar

2tsp Salt

800ml Warm water

6tbsp Poppy Seeds

4tsp quick yeast

1kg Doves Farm Strong White Bread Flour

Beat together into a thick batter and then add a further 6tbsp of Olive Oil and fold in lightly. Pour batter into three well oiled 1lb loaf tins and cover loosely with tea towel (make sure it cant touch batter when risen), then leave to rise in a warm place for about 1 hr. Heat oven to 220 degrees, or 200 if fan assisted and bake for 55 minutes or thereabouts till golden. Remove from oven and brush the tops with plenty of Olive Oil, cool for an hour before serving.

A wonderful variation is to omit the poppy seeds, but when you have poured the batter into the tins, place whole teaspoons of pesto along the centres, do not stir in, but gently swirl the tops to bury the pesto dobs. You will use a small jar of pesto between the three loaves or about a cup full of homemade Pesto. Really good alternative to garlic bread.