Ingredients
Dough
- 400 grams water
- 2 teaspoons Physlium husks
- 80 grams Aborio Rice
- 80 grams brown rice
- 100 grams Sago Pearls
- 50 grams buckwheat
- 80 grams quinoa
- 55 grams Pepita & Sunflower Seed Mix
- 2 teaspoons dried yeast
- 1 heaped teaspoon Himalayan salt
- 20 grams Rapdura Sugar
- 30 grams coconut oil
- 1 tablespoon Apple Cider Vinigar
- 1 --- large egg
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I'm cooking this todayRecipe's preparation
Preheat oven to 180deg. Grease and line a bread loaf tin with baking paper.
Weigh water into bowl. Heat water for 1min/37deg/sp 1. Add physlium husks to water then set aside. Dry mixing bowl.
Add aborio rice, brown rice, sago pearls, buckwheat, quinoa to mixing bowl, mill for 1min/Sp 10.
Add pepita, sunflower seeds, yeast, himalayan salt, rapadura sugar, coconut oil, set aside water, apple cider vinegar and egg into mixing bowl. Mix 15sec/sp 4.
Knead dough 1min30sec/
"Closed lid" /
"Dough mode" .Dough will look like a thick cake mixture after kneading.
Pour into lined bread tin, sprinkle top with chia seeds and leave to sit for 10mins.
Bake in oven for 40-50mins fanforced or 50-60mins conventional.
Bread is cooked when top is slightly brown and skewer comes out clean.
Remove loaf from tin and allow to cool on wire rack.
Tip
This is a dense bread and it is better to bake it slower for longer to get the best result.
Recipe adapted from Tess's Gluten Free loaf.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The first time I've ever made bread successfully & it is just gorgeous! Love this one....thanks for sharing Candice!
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