I wasn't sure how this bread was going to work out, but within minutes of the children returning home, half of it had been devoured. I guess I can recommend it to you then!
This is a recipe from Pippa Kendrick's book, The Intolerant Gourmet.
25ml rapeseed oil, plus extra for greasing
250g rye flour
1 tsp bicarbonate of soda
2 tsp xanthan gum
Pinch of salt
225ml rice milk
1 tbsp pumpkin seeds (I used mixed seeds)
Mix the dry ingredients together. Make a well and pour in the oil and rice milk. Stir together with a wooden spoon until the mixture forms a sticky ball of dough. Push the dough into a greased tin, fitting it into the corners and levelling the top. Scatter over the seeds, pushing down with the flat of your hand so they are embedded in the dough. Using a sharp knife, make a cut about 2.5cm deep, running down the length of dough. Leave to stand somewhere warm for 30 minutes, ie in an airing cupboard or next to a radiator.
Bake in a preheated oven at 220˚ C for 40-45 minutes or until crisp on the outside. Remove from the oven and turn out of the tin onto a wire rack to cool before cutting into slices to serve.
I will admit my children had it with Nutella...Enjoy.