Ingredients
Dough
- 110 grams white rice
- 110 grams brown rice
- 70 grams millet
- 120 grams Tapoica Flour
- 70 grams sorghum flour
- 20-30 grams raw sugar
- 30 grams sesame seeds
- 20 grams Linseeds
- pinch of sea salt
- 2 teaspoons xantham gum
- 1 tablespoon baking powder
- 40 grams olive oil
- 2 eggs
- 1-2 tablespoons Apple Cider or Rice Wine Vinegar
- 400 grams lukewarm water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees Celcius. Line 24cm X 10cm bread tin with baking paper.
Place white and brown rice and millet in TM bowl. Mill 30-60seconds/speed 9.
Add remaining dry ingredients to TM bowl. Combine 15 seconds/speed 4-5.
Add all wet ingredients to TM bowl. Combine until all ingredients are well mixed - 20-30 seconds/speed 5-6. Use spatula through TM lid to assist with combining mixture if dry ingredients are not combining well.
Place bread mix into prepared bread tin, ensuring that the top of the bread is smoothed out nicely
Bake for 30 minutes and then increase oven temperature to 180 degrees Celcius.
Bake for a further 20 to 30 minutes. Bread is done when the top appears golden brown and a skewer inserted comes out clean.
Cool in bread tin for 5 minutes and then transfer to wire cooling rack.
Tip
Wait for bread to cool completely before slicing.
If using mix to make bread rolls, muffin tins or individual ramekins should be used (tins/ramekins should be greased before placing mix in). The number will depend on the size of muffin tins or ramekins used. Baking time will vary depending on chosen size of rolls.
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
Excellent taste and easy to make bread that is perfect for my allergies. Thank you for this top recipe.
What do you think I could use instead of Vinegar as I can't have that either at the moment? Thanks
I just want to say thank you very much for sharing this receipe. It's the best I've found yet and even my fussy 3 year old likes it. It's perfect for us as it's gluten, yeast and dairy free. Easy to make. Thanks again