- TM 5
Ingredients
Dough
- 220 grams brown rice
- 80 grams buckwheat
- 40 grams millet
- 40 grams linseed (flax seed)
- 40 grams sunflower seeds
- 140 grams Tapioca or arrowroot flour
- 1 heaped teaspoon psyllium husk or powder
- 400 grams buttermilk or water if DF
- 15 grams honey or coconut sugar if vegan
- 2 heaped teaspoon dried yeast
- 30 grams olive oil
- 1 tablespoon apple cider vinegar (ACV)
- 2 --- eggs
- 1 teaspoon salt
- seeds of choice to decorate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill brown rice sp. 9 1 minute
2. add buckwheat, millet, linseeds. sp 9 1 minute.
3. add tapioca starch/arrowroot, sunflower seeds, psyllium, salt, yeast, honey. Mix speed 6 6 seconds.
4. add wet ingredients - buttermilk/ water, oil, ACV, eggs.
5. Heat through 37 degrees 1 minute sp 2
6. scrpe down sides, mix again speed 6 15 seconds.
7. knead function 2 minutes
8. batter will be wet as GF. Pour batter into lined loaf tin, or bread proving basket with liner and let rise for 1 hour.
9. wait until batter starts to slightly drop.
10. Turn on oven to hottest temp. Place cast iron pot into hot oven to heat up.
11. turn out if in wicker proving basket into a hot cast iron pot with lid and put lid on and straight into the oven.
12. Turn down oven temp to 180 degrees. after 30 minutes take off cast iron lid and then let crisp up crust approx 15 minutes.
OR
11. place bread tin into oven turning down the temp to 180 degrees. Cook for about 45 minutes.
Describe the preparation steps of your recipe
Dough
Tip
Using a cast iron pot such as a Le Creuset and a wicker proving basket gives you the best hard crispy crust with a GF recipe.
You can switch around your favourite seeds to use instead of these as its a pretty flexible recipe - use quinoa/ chia/ sorghum......
The honey gives it a nice sweet flavour, but you can replace with coconut sugar if vegan and use chia seeds in place of eggs.
This does take time to rise so don't panic if it takes time especially over winter.
This is loosely based off the Chia Pepita GF loaf in the basic cookbook but changes made due to dietary needs/ flavour.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
This was very nice except mine didn't look like the photo, which was disappointing! It was just plain old brown!
Great recipe - thank you! This is the best GF bread I've made so far with a nice texture although a little gritty. I didn't have tapioca or arrowroot so substituted white glutinous rice, which I milled in the TM. I found the cast iron pot method confusing (probably just me) so I put the dough in a loaf tin to rise and then put it straight in the oven. Makes a good sized loaf.
You could use chia seeds as it is also a good binder. I personally can't tolerate chia so choose to use psyillium instead. Otherwise you could try with more linseed meal/ linseeds as it is also a great binder to hold it together. Enjoy!
Please check out my Facebook Page 'Eurobodalla Thermo' for more recipes and thermomix experimenting.
This looks like a nice variation to try. Can you suggest an alternative for the psyllium husks?