Country Loaf with Quinoa by KdR. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Country Loaf with Quinoa

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Ingredients

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

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6

1h 45min

Preparation 45min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Dinner Lunch Snack Supper Baking Bread Egg free Gluten free Non-dairy Natural

Recipe's preparation

Makes 1 Large Loaf

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

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.

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

Mill almonds 25 seconds / speed 6 and set aside.

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

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.

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

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.

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.

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Tip

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 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.