Ingredients
Quinoa Bread
- 60 gram quiona, bit extra to sprinkle on top loaf
- 60 gram buckwheat
- 40 gram Linseeds
- 350 gram warm water
- 350 gram bakers flour
- 7 gram dried yeast
- 10 gram salt
- 20 gram olive oil
- 20 gram sunflower seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
place buckwheat,quiona and linseeds into tmx bowl and mill for 6/sec/speed 7
add rest ingredients and mix 6/secs/speed7 to combine,then knead for 2mins/closed lid/interval speed,add sunflowerseeds in last 15secs
wrap dough in thermomat and put in warm spot for 40mins,knock down and mould into required shape and prove for a further 20mins..meanwhile preheat oven tp 180,
brush top loaf with oil or water,sprinkle with quiona seeds and bake for 40mins,allow to cool before slicing
quiona bread
Tip
always well cook loaf gives better texture
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
PPe: Hi Did you substitute the water for the ricotta whey?
Best bread I have made in my Thermie so far. Needed a recipe to use up some whey after making ricotta. Thank you for sharing, will be making again or sure.
Enjoyed this, thanks for posting.
fussy hubby's new favourite!
Thanks for the recipe. The second loaf I made came out better than the first (the first was a bit crumbly), fabulous flavour. I substituted pearl barley for buckwheat.
I'm not sure what I did wrong, but it didn't work for me.
It was way to sticky when it came out (I used the water amount specified), and it didn't rise very much. When it came out the oven it broke up, the outer edges were very crispy and broke up when I tried to cut it up. I made sure the yeast and salt were put in at different times. I will try again, any tips onhow to ensure a better go next time?
Just turned it out of tin and looks/smells great. Reading the other comments this recipe looks to be a great base to experiment with all sorts of grains and seeds. Yum and thanks a million
Lovely bread. I have a feeling that my tmx was playing tricks on me when measuring the salt (I thought when pouring it in that the scales were not telling me the truth!) and bread turned out way too salty - would keep this in mind next time I make it. I was unsure it would work at first when the dough was extremely sticky but turned out perfectly. However it will definitely be made again. Thanks
very successful thx for sharing
Hi there, this looks great although I dont have linseeds. Any suggestions on what could I use instead? Could I leave them out altogether & just increase another ingredient? Many thanks
Looks interesting - will try it out; probably substituting chia for linseed; and kibble wheat for buck wheat;
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