Ingredients
Yeast Activation
- 530 g water, plus extra for kneading step
- 2 tsp dried instant yeast
Flour Mix - to make up 530g flour
- 250 g gluten free flour, Self Raising
- 125 g gluten free flour, Plain
- 90 g chickpea (besan) flour
- 25-30 g potato starch
- 25-30 g arrowroot flour, or tapioca flour
- 5-10 g xanthan gum
Seeds & Extras
- 40 g puffed brown rice, in place of the 50g rolled oats
- 30 g sesame seeds
- 30 g linseed, or flaxseed
- 30 g sunflower seeds
- 30 g pepitas
- 30 g poppy seed
- 30 g honey
- 1 tsp salt
- 30 g olive oil, or preferred neutral oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place water and yeast into mixing bowl and heat 2 min 30 sec/37°C/speed 2. Meanwhile, grease a deep-sided loaf tin and set aside.
- Preheat oven to 200°C, fan forced
- After the first kneading cycle, use the spatula to mix through any seeds or flour etc that is sitting on top.
Repeat kneading step a second time, 2 min 30 sec/, again adding splashes of water to help the dough move inside the bowl.
Dough will be quite wet & sticky
Kneading step can be used more than once as there is no gluten to overwork.
. - Transfer dough into prepared loaf tin. Dough will probably only need around 20 minutes to prove. If using Thermomix bread tin, leave lid off for proving, cover with a damp tea towel instead.
- If your bread is threatening to rise over the sides of the tin, place tin on a baking tray before putting tin in the oven. This will catch any spillage and save you a clean up later.
Cook time: 70 minutes at 200° fan-forced. Check with a skewer after 60 minutes. - If using Thermomix bread tin, remove lid and turn bread onto cooling rack immediately.
Leave to cool completely. Loaf can be stored in a bread bag in the fridge for roughly a week, or sliced & frozen for up to 2 months.
Follow Guided Cooking for Five Seed Bread from Cookidoo
Proving & baking
Tip
This recipe is a variation on the Five Seed Bread recipe on Cookidoo https://cookidoo.com.au/recipes/recipe/en-AU/r68697 which has been adapted to gluten free by my husband, Nick.
Well & Good Brand is our preferred Gluten Free Flour as it makes a fluffier loaf.
Thermomix Model
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Recipe is created forTM 6
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. -
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
Thank you so much for posting this variation. We love the Cookidoo 5 seed loaf so to find a GF variation is great! It's very light and fluffy, bendy and really nice for sandwiches. I actually prefer the texture to the original loaf. Followed the recipe exactly once I'd worked out to follow Cookidoo and just replace the flours as per the recipe. It's a great conversion - thank you!
'Made this for the first time yesterday. 'Couldn't help myself and carved off the end slice while still hot and covered in butter - fluffy and delish! I think though this made some of the moistness evaporate so not so moist and fluffy today but still great toast. I'll comment again when I've let the whole loaf cool before cutting into it. Thanks for posting and thanks to you husband for the recipe.
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