Preparation time
10min
Total time
1h 0min
Portion
12
portion(s)
Level
easy
- TM 31
published: 2014/01/18
changed: 2014/01/18
Ingredients
gf dough
- 70 g buckwheat kernels
- 2 egg whites
- 200 g Gluten free plain flour
- 3 tsp baking powder, (gluten free)
- 1/2 tsp salt
- 2 tablespoon caster sugar
- 250 g Milk
- 100 g oil
- 2 tsp mixed chia, pumpkin,sunflower, (sprinkle on top of loaf)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
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Preheat oven to 165'C fan forced or 175'CGrease small loaf tin
Add buckwheat kernels into Thermomix bowl and mill 15 secs / Speed 10 (set aside) Insert Butterfly into Thermomix bowl - whip egg whites until just frothy - approx 15 secs / Speed 3 (until frothy) Add milk and oil and mix 5secs / Speed 2 Add remaining ingredients and mix for 30 secs/ speed 4 (scrap down sides and repeat if neccesary) Pour mixture into prepared pan. Smooth top with a spatula. Press seed mix lightly into mixture. Bake for 55 minutes to 1 hour or until a skewer inserted in the centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Cut into slices and keep in freezer - defrost before toasting to ensure it doesn't burn.
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GF BREAD
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.
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