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Buckwheat, Flaxseed & Psyllium Bread GF


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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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Recipe's preparation

    Prepare large bread tin, greasing with oil and lining with baking paper or Silicon mat.
  1. Add buckwheat, flaxseeds and water to bowl of Thermomix. Soak overnight.
  2. Add salt, bi-carb soda and psyllium to soaked buckwheat and seeds, replace lid and mix on speed 9 for 1 minute.
  3. Pour mix into prepared bread tin and sprinkle top with preferred seeds such as sesame, poppy or nigella.
  4. Cook at 185° for 1 hour - 1hour 15 minutes until a skewer comes out clean.
  5. Allow to cool slightly e.g. 10 minutes, then tip out onto rack to cool.
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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