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Open BLT Sandwich with fresh seeded bread

Here's the incredibly simple recipe to make your own fresh gluten free bread and create my open BLT sandwich!
Servings 1 person

Ingredients

For the bread:

  • 1 500g FREEE by Doves Farm Seeded Bread Mix
  • 430 g Tepid water
  • 3 tbsp oil

For the BLT topping:

  • 2 slices proscuitto
  • 2 tsp mayonnaise
  • 2 baby gem lettuce leaves
  • 4 chopped cherry tomatoes

Instructions

  • Grab a large mixing bowl and pour in your FREEE by Doves Farm seeded bread mix, tepid water and 2 tbsp of oil. Given it a good mix with a wooden spoon until it forms a thick batter.
  • Add your last tbsp of oil and give it one last mix before pouring it into an oiled 2lb loaf tin.
  • Smooth the top and cover loosely with oiled cling film.
  • Place in a warm place until the rough rises slightly proud of the loaf tin. This should take around 45-90 minutes.
  • Pre-heat the oven to 220c fan.
  • Once proved, remove the cling film and immediately place into your hot oven for 45-50 minutes.
  • Turn out your cooked loaf onto a wire rack until completely cooled before slicing.
  • After your loaf has now cooled, cut yourself a couple of slices and spread with 1 tsp of mayo on each.
  • Layer with one baby gem lettuce leaf and chopped cherry tomatoes.
  • Place two slices of prosciutto onto a baking tray and bake in the oven at 200c fan for 5 minutes until crispy.
  • Place on top of your open sandwich slices and enjoy!