Place ingredients in breadmaker pan in this order:
One third of a jam far brown linseed, filled to the top with warm water and left to soak overnight.
Tip whole contesnts of jar into bread pan.
Further 250ml water
35ml cold pressed rapeeed oil
350g Shipton Mill Gluten Free Bread flour mix,
50g rice flour
50g buckwheat flour.
50g pumpkin seeds
1 1/2 teaspoon sea salt
2 tsp sugar.
2 - 2 1/2 tsp dired yeat in dispenser.
Set on quick loaf ( 2 hour setting)
Keeps well wrapped in a tea towel for 24 hours or 3 days in airtight container.