• thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
Print to PDF

Print recipe

Country Loaf with Quinoa



1 portion(s)

  • 3 tbsp chia seeds
  • 190 grams water
  • 100 grams brown rice
  • 110 grams Black Rice
  • 100 grams quinoa
  • 115 grams Almonds raw
  • 375 grams Water, lukewarm
  • 25 grams instant yeast
  • 55 grams Maple syrup
  • 30 grams olive oil
  • 135 grams besan flour
  • 150 grams tapioca flour
  • 2 tsp sea salt
  • 1.5 tsp xantham gum

Recipe's preparation

    Makes 1 Large Loaf
  1. Preheat oven to 220C and place a water bath on the bottom rack or oven floor. Line a 25cm loaf tin with baking paper.

  2. Soak chia seeds in 190g water for at least 15 mins. This will produce a gel like substance which helps increases the nutrional impact of chia seeds.

  3. Mill brown rice, black rice & quinoa 1 minute / speed 9 and set aside.

  4. Mill almonds 25 seconds / speed 6 and set aside.

  5. Place lukewarm water and yeast into mixing bowl and heat for 1 1/2 minutes / 37C / speed 1

  6. Add maple syrup (to help create carbon dioxide which makes a lighter and airy texture) and oil. Mix for another 2 1/2 minutes / 37C / speed 1.

  7. Add chia seeds with soaking liquid, and the rest of the ingredients mix for 40 seconds / speed 5.

  8. Pour mixture into prepared loaf tin and top it off with some sesame or poppy seeds. Allow to stand in a warm place for 15 minutes. 

  9. Bake for 15 minutes. Decrease temperature to 190C, bake for a further 30 minutes. Remove from loaf tin, decrease temperature to 150C and bake for a further 10-20 minutes or golden brown.


Accessories you need



1. Do not mistake Tapioca flour for Arrowroot as they are from different plants. Quantities used will affect results with differences in taste, texture, and crumb.

2. Soaking chia seeds, you can change the quantity of water to 60g, there will be enough moisture in the bread to bake, with less water you can form a Batard with generous spinkling of extra brown rice flour on your work place.

3. the longer you bake, the crusts get thicker as it dries out, inside will still be moist, use a cake tester to test the drieness inside.

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...


Add a comment
  • There are no comments at the moment.