3
  • thumbnail image 1
PDF to Print
[X]

Print recipe

Checkerboard bread (GF, DF)


Print:
Create a variant
4

Ingredients

0 portion(s)

Multigrain mix

  • 20 grams flaxseeds
  • 20 grams chia seeds
  • 20 grams sunflower seeds
  • 20 grams pumpkin seeds
  • 20 grams sesame seeds

Gluten free flour blend

  • 450 grams rice flour
  • 60 grams tapioca starch
  • 60 grams cornflour
  • 115 grams potato starch
  • 15 grams xanthan gum

Dough (white)

  • 312 grams GF flour blend
  • 45 grams Multigrain mix
  • 300 grams water
  • 5 grams yeast (dry)
  • 3.5 grams salt
  • 9 grams agave syrup, Honey or brown sugar can be substituted
  • 22 grams oil, Light olive oil or some other mildly flavoured oil is preferred
  • 3 grams apple cider vinegar
  • 30 grams egg, approx 1 egg

Dough (brown)

  • 300 grams GF flour blend
  • 12 grams cocoa
  • 45 grams Multigrain mix
  • 310 grams water
  • 5 grams yeast (dry)
  • 3.5 grams salt
  • 9 grams agave syrup, honey or brown sugar can be substituted
  • 22 grams oil, light olive oil or some other mild flavoured oil is preferred
  • 3 grams apple cider vinegar
  • 30 grams egg, approx 1 egg
5

Recipe's preparation

    Gluten-free flour blend
  1. Mill the rice on speed 10 for two minutes with MC on.


    Sieve the riceflour and repeat until a fine grind is achieved.


    Commercial rice flour can be substituted.

  2. Weigh all the ingredients into the TM bowl and process on speed 6 for two minutes, set aside.

  3. Multigrain mix
  4. Weigh all the seeds and grains into the TM bowl and process on speed 6-7 (MC on!) for 1-2 minutes or until a well-ground mix is achieved.


    Don't over process or the oils in the seeds will begin to be released.

  5. Dough
  6. The preparation for each dough is identical, the only difference is the cocoa. I would recommend mixing the white dough first, and then the dark, simply because there is no need to wash up between doughs in this order.


    Weigh all the ingredients into the TM bowl, process on speed 4-5 for 2-3 minutes. Start the TM slowly, and gradually increase the speed to whatever is required to mix the dough well.


    It is a good idea if substituting sugar instead of agave or honey to dissolve the sugar in the water before adding to the TM bowl.


    This will be a very wet dough, not like a traditional bread dough.


    Transfer the dough to a bowl (or piping bag, if you intend to pipe it later) and repeat the process for the second dough. Ideally, both doughs should be about the same consistency, if the dark dough is a little too thick (some cocoa powders absorb more water than others), add a little more water until the consistency is correct)

  7. Panning, proving and baking
  8. The dough can be placed into the pan in any way you like. I prefer to pipe it in, with a large piping bag for each dough and a large hole cut in the end. You could just spoon it in random place, or you could layer it - whatever you find easiest! If piping it, just pipe lines of alternating dough until all the dough is used. Between each layer of dough, bang the tin well to ensure no air bubbles between the doughs.


    This quantities for this recipe create a dough for a bread tin sized 30cm x 12cm.


    Preheat the oven to 180C (no fan)


    Once the dough is in the tin, leave to rise for an hour in a warm place, or until the dough is most of the way up the tin. Unlike a traditional bread, this dough will not rise a great deal in the oven, so ensure it is as high as possible before baking.


    Bake in the oven at 180C for approximately 1hr, time and temperature will depend on your oven. I test my breads with a thermometer, the centre of the bread needs to be over 90C, and should produce the traditional hollow sound when tapped.


    Once removed from the oven, immediately remove from the tin and leave until completely cool before slicing.

10

Accessories you need

11

Tip

The dough can be increased or decreased as necessary - if you don't want to do a checkerboard pattern, just double the amounts for one of the doughs to make a full loaf of one colour.


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.

Other users also liked...


Comments

Add a comment
  • Really easy to make The kids loved it Planning on...

    Submitted by D123456 on 21. April 2017 - 08:48.

    Really easy to make. The kids loved it. Planning on making a St Patricks Day version, using Spirulina to get green, ha ha. Thanks for the recipe.

    Login or register to post comments
  • This looks beautiful! I must

    Submitted by Lovin' the Mix - A Thermomixin' lov on 8. July 2014 - 22:11.

    This looks beautiful! I must try it!

     

    Login or register to post comments