I’ve been driving around France and Italy for the last month, so have been cooking in the campervan. I made up some bread mix before I left, made with urid, tapioca and conrmeal flours, Solanic potato protein (which stops risen yeasted gluten free breads slumping), lightly crushed buckwheat, sunflower and pumpkin seeds, a smidgeon of cocoa powder and some yeast. I mix with water to a slurry, put into bread tins, sprinkle extra seeds on top, leave to to rise, then bake from cold in my campervan oven. I have no idea what temperature it is; I just cook the bread until it is toasty brown and has come away from the side of the pan a little.
The last blog on this topic showed my high altitude bread, cooked in Bourg St Maurice when we were skiing. This is my low altitude seedy rolls; camped by the sea near Sete, on the Mediterranean.
The bread is light, crisp on the outside, and full of flavour. It also has no added fat or salt.