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Country Loaf



Dough mix

  • 2 tablespoon chia seeds, Soaked in water
  • 125 g water, for soaking chia seeds
  • 140 g brown rice, raw
  • 65 g millet
  • 75 g Almonds raw
  • 90 g chickpea flour (besan flour)
  • 100 g tapioca flour, (casava plant)
  • 1.5 tsp sea salt
  • 1 tsp xanthan gum
  • 15 g instant yeast
  • 250 g water, Luke warm
  • 20 g light olive oil
  • 35 g Maple syrup
  • sesame seeds, poppy seeds, for topping (optional)

Recipe's preparation

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

  2. Soak chia seeds in 125g 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 and millet 1 min / speed 9 and set aside.

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

  5. Place 250g of luke warm water and yeast into mixing bowl and heat for 1 min / 37C / speed 1. (use luke warm water as it will remain consistant in winter or summer, room temp. and water from taps vary in temp. depending on the weather.)

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

  7. Add chia seeds with soaking liquid, and the rest of the ingredients mix for 20secs / speed 5.

  8. Pour mixture into prepared loaf tin and top it off with some sesame or poppy seeds. Bake for 15mins. Decrease temperature to 190C, bake for a further 30 mins. Remove from loaf tin, decrease temperature to 150C and bake for a further 20 mins or golden brown.


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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.

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