Checkerboard bread (GF, DF)

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Recipe's preparation

Gluten-free flour blend

Mill the rice on speed 10 for two minutes with MC on.




Sieve the riceflour and repeat until a fine grind is achieved.




Commercial rice flour can be substituted.

Weigh all the ingredients into the TM bowl and process on speed 6 for two minutes, set aside.

Multigrain mix

Weigh all the seeds and grains into the TM bowl and process on speed 6-7 (MC on!) for 1-2 minutes or until a well-ground mix is achieved.




Don't over process or the oils in the seeds will begin to be released.

Dough

The preparation for each dough is identical, the only difference is the cocoa. I would recommend mixing the white dough first, and then the dark, simply because there is no need to wash up between doughs in this order.




Weigh all the ingredients into the TM bowl, process on speed 4-5 for 2-3 minutes. Start the TM slowly, and gradually increase the speed to whatever is required to mix the dough well.




It is a good idea if substituting sugar instead of agave or honey to dissolve the sugar in the water before adding to the TM bowl.




This will be a very wet dough, not like a traditional bread dough.




Transfer the dough to a bowl (or piping bag, if you intend to pipe it later) and repeat the process for the second dough. Ideally, both doughs should be about the same consistency, if the dark dough is a little too thick (some cocoa powders absorb more water than others), add a little more water until the consistency is correct)

Panning, proving and baking

The dough can be placed into the pan in any way you like. I prefer to pipe it in, with a large piping bag for each dough and a large hole cut in the end. You could just spoon it in random place, or you could layer it - whatever you find easiest! If piping it, just pipe lines of alternating dough until all the dough is used. Between each layer of dough, bang the tin well to ensure no air bubbles between the doughs.




This quantities for this recipe create a dough for a bread tin sized 30cm x 12cm.




Preheat the oven to 180C (no fan)




Once the dough is in the tin, leave to rise for an hour in a warm place, or until the dough is most of the way up the tin. Unlike a traditional bread, this dough will not rise a great deal in the oven, so ensure it is as high as possible before baking.




Bake in the oven at 180C for approximately 1hr, time and temperature will depend on your oven. I test my breads with a thermometer, the centre of the bread needs to be over 90C, and should produce the traditional hollow sound when tapped.




Once removed from the oven, immediately remove from the tin and leave until completely cool before slicing.