Ingredients
Loaf
- 100 g oats
- 100 g mix of dry muesli ingredients, coconut, seeds, nuts, sultanas
- 325 g bread flour, can be wholewheat or GF
- 1x6 g sachet dry yeast
- 2 teaspoon good quality salt, or one tsp table salt
- 250 g milk, cows milk/goats/almond/rice whatever
- 250 g water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place dry ingredients in thermomix and mix on speed 6 for about 5 seconds. Add water and milk and stir on speed 7 for 5 seconds (or just mixed through).
Transfer to a greased loaf tin. Put into a cold oven, turning it on to 110deg and leave for about 45 min. Then turn the oven up to 180 deg and leave for about an hour (or until bread is cooked through)
Remove and cool on a rack.
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
In relation to the gluten free flour which one could I use please?
I used oat milk & spelt flour. Also replaced 150g flour w: 50g barley, 40g millet & 60g buckwheat which I milled at the beginning. Worked well. Thanks.
Fresh from the freezer is where we get our Thermomix bread every morning. A loaf can last two of us a week or longer sometimes.
Hi! Just to clarify the difference between being gluten free for an intolerance and actually having Coeliac disease, there is a difference. For Coeliac disease, those of us that have this we have to be strictly gluten free which means no gluten above 20 parts per million. This means oats are out unless you have done the pre oats endoscopy with biopsies and then eaten oats for 6 weeks but no other gluten and then re-scoped with biopsies to see if you react!! For those with an intolerance of gluten, a little bit is often ok with no negative reactions. According to Coeliac Australia, oats are definately out for us Coeliacs. I would substitute Quinoa for the oats as they are very nutritious, high in protein, fibre etc with an earthy, nutty taste. The flakes do really well instead of oats. Thanks for the recipe. Will try it.
Peta
Im interested to know, how this bread or any, for that matter, is stored once cooked and cooled to keep it fresh as long as possible. Any ideas?
You could try quinoa or rice flakes. My son has Coeliac Disease and can't eat oats
Perhaps Buckwheat be used in place of oats for Gluten Free?
mez2159
Hi, my kids are Gluten free and according to their naturopath and allery test results (they were tested for gluten and oats separately), they can still have oats due to the very very very low lever of Gluten in Oats. I guess its up to the individual. There is actually different views on this, but its up to you!
Hi, in order to make the Oat Loaf gluten free, you would need to also substitute the Oats with something else. Any suggestions? (Gluten free = no wheat, no barley, no oats, no rye). Thanks.