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Ingredients
24 slice(s)
Buckwheat, Flaxseed & Psyllium Bread GF
- 600 grams buckwheat
- 60 grams flaxseeds
- 1 litres water
- 3 level tbsp psyllium husks
- 1 level teaspoons salt
- 2 level teaspoons bicarbonate of soda
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6
9h 30min
Preparation 8h 15minBaking/Cooking -
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easy
Preparation -
8
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Recipe is created for
TM 31
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Recipe is created for
TM 21
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Recipe's preparation
- Add buckwheat, flaxseeds and water to bowl of Thermomix. Soak overnight.
- Add salt, bi-carb soda and psyllium to soaked buckwheat and seeds, replace lid and mix on speed 9 for 1 minute.
- Pour mix into prepared bread tin and sprinkle top with preferred seeds such as sesame, poppy or nigella.
- Cook at 185° for 1 hour - 1hour 15 minutes until a skewer comes out clean.
- Allow to cool slightly e.g. 10 minutes, then tip out onto rack to cool.
Prepare large bread tin, greasing with oil and lining with baking paper or Silicon mat.
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Accessories you need
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Spatula TM5/TM6
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Tip
I often add a handful of other seeds such as pumpkin, sunflower, sesame and chia seeds to the seeds to soak and a little extra water.
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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