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1 Buckwheat Bread - Gluten Free

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Buckwheat Bread - Gluten Free

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Ingredients

18 slice(s)

Buckwheat Bread

  • 60 grams whole buckwheat
  • 80 grams flaxseeds
  • 40 grams chia seeds
  • 165 grams tapioca flour
  • 375 grams water
  • 1 teaspoons sugar raw
  • 1 teaspoons sea salt
  • 1 tablespoons baking powder
  • 10 grams psyllium husks
  • 40 grams extra virgin olive oil
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  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 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.
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Ingredients
  1. Preheat oven to 190°C. Line a loaf tin with baking paper and set aside.
  2. Place buckwheat, flaxseeds and chia in the mixing bowl.

    Mill for 15 seconds/speed 9.
  3. Add tapioca, water, yeast, sugar, salt, oil and psyllium.
  4. Combine 30 seconds/speed 3. The dough will be sticky.
  5. Transfer dough to prepared tin, smooth out with spatula so it is even.
  6. Bake for 1 hour.
  7. Remove loaf from oven and allow to cool for 10 minutes. Lift loaf from tin and place on wire rack to cool completely.
  8. For best results - allow bread to cool overnight before slicing thin.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Bread can be sliced and frozen with baking paper in between slices for easy removal.

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.

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Comments

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  • Wow I happened to have everything in the cupboard...

    Submitted by ozharmony on 8. March 2024 - 18:52.

    Wow I happened to have everything in the cupboard -miracle! I did add 7g yeast and I did leave it to rise (only because it was too late to put it in the oven!) I even put it in the fridge overnight and then baked it in the airfryerthe next morning so was not expecting it to work out so well - thank you for a healthy clean and easy recipe!!
    ps for anyone wondering itdidnt rise too much (top of the tin)and like most gluten free it is a small loaf but cutting it length ways makes a fab sandwich size slice

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  • Hi Michelle,...

    Submitted by happybaker on 18. March 2023 - 14:54.

    Hi Michelle,

    How much yeast doyou use in this recepie? It's lost listed in the ingredients - thank you

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