On the weekends I like to get up late and have a leisurely breakfast of coffee and toast with cheese and Vegemite on top. Vegemite is an Australian favourite. After eating his breakfast and going outside to do his business, Dreamy runs inside and leaps on the couch beside me where he waits for cheese as I eat my breakfast. I give him one or two slices of lactose free cheese in pieces. He then stares at my plate until I have finished. We enjoy these times together.
However, it is not easy to find bread which is suitable for my diet. Although there are many good gluten-free breads on the market, most have egg or soy in them. I have found a couple of bread mixes without these ingredients, but they are not always available.
So, this recipe was borne out of desperation. It is an easy alternative which is a twist on a scone recipe. I have added seeds and nutritional yeast for added substance. Nutritional yeast is very healthy and filled with protein.
Preheat oven to 180 degrees Celsius. Grease and line a large bread tin.
Sift the flour into a large bowl, then add the other dry ingredients. Stir the ingredients to mix.
Make a well in the centre then pour in the cream and soda water. Use a round-topped knife to combine all ingredients. Add more flour or soda water if needed. The consistency should be like scone mix but will be wetter.
Place the dough in the bread tin. Cook for 50 minutes. To test if the loaf is cooked insert a skewer into the centre. If it comes out clean, the loaf is cooked.
Turn out onto a cooling tray and wrap in a towel. When cool, slice and place in a sealed container.
The dough will harden as it cools but will soften when toasted. I cut the loaf into slices then store it in the freezer to keep it fresh. When I want a piece, I take it from the freezer and put it in the toaster to defrost as it toasts. I enjoy the warm, toasted loaf spread with margarine. It is yummy!