Buckwheat Fruit Bread by ruthmiller5212@gmail.com. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Buckwheat Fruit Bread

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Ingredients

12 slice(s)

Variation Fruit Bread

150 g buckwheat kernals
90 g flaxseeds (linseed)
100 g pitted dates
75 g pepitas
75 g sunflower seeds
70 g raw almonds
2 tbsp chia seeds
4 tbsp Psyllium husk
1 tsp salt
3 tbsp Coconut sugar
2 tsp cinnamon ground
1 tsp all spice
1 tsp cloves ground
3 tbsp Melted Coconut Oil
4 figs (quartered)
120 g sultanas
80 g dried apricots
500 g water

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6

3h 20min

Preparation 2h 0min

Baking/Cooking
7

easy

Preparation
8
- 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.
- 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Bread Dough

Place buckwheat kernels and flaxseeds in dry TC bowl, Blend

8 sec speed 7.

Add dates, Blend

2 sec speed 7.

Add pepitas, sunflower seed, almonds, chia seeds, psyllium husks, salt, cocount sugar, and spices (cinnamon, all spice and cloves). Pulse on turbo speed twice.

Add oil, figs, sultanas and dried apricots, Blend

4 seconds, reverse speed 3.

Add water and knead 30 sec, dough function.

Mould to desired shape and leave for 2 to 10 hours.

Preheat oven to 220 degrees C.

Use wet hands to mould the bread smooth.

Bake 20 minutes, reduce temperature to 200 degrees C and bake a further 60 minutes.

Allow to cool for 45 minutes before slicing.

Accessories you need

Spatula TM5/TM6
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Tip

Can divided into small mould tray and bake for shorter time

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.