Gluten Free Five Seed Loaf by PaigeHoorweg. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Gluten Free Five Seed Loaf

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Ingredients

16 slice(s)

Yeast Activation

530 g water, plus extra for kneading step
2 tsp dried instant yeast

Flour Mix - to make up 530g flour

250 g gluten free flour, Self Raising
125 g gluten free flour, Plain
90 g chickpea (besan) flour
25-30 g potato starch
25-30 g arrowroot flour, or tapioca flour
5-10 g xanthan gum

Seeds & Extras

40 g puffed brown rice, in place of the 50g rolled oats
30 g sesame seeds
30 g linseed, or flaxseed
30 g sunflower seeds
30 g pepitas
30 g poppy seed
30 g honey
1 tsp salt
30 g olive oil, or preferred neutral oil

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6

1h 50min

Preparation 40min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
- Recipe is created for
  TM 5
  
  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
Bread Gluten free

Recipe's preparation

Follow Guided Cooking for Five Seed Bread from Cookidoo

Place water and yeast into mixing bowl and heat 2 min 30 sec/37°C/speed 2. Meanwhile, grease a deep-sided loaf tin and set aside.

Preheat oven to 200°C, fan forced

After the first kneading cycle, use the spatula to mix through any seeds or flour etc that is sitting on top.
Repeat kneading step a second time, 2 min 30 sec/, again adding splashes of water to help the dough move inside the bowl.

Dough will be quite wet & sticky

Kneading step can be used more than once as there is no gluten to overwork.

.

Proving & baking

Transfer dough into prepared loaf tin. Dough will probably only need around 20 minutes to prove. If using Thermomix bread tin, leave lid off for proving, cover with a damp tea towel instead.

If your bread is threatening to rise over the sides of the tin, place tin on a baking tray before putting tin in the oven. This will catch any spillage and save you a clean up later.

Cook time: 70 minutes at 200° fan-forced. Check with a skewer after 60 minutes.

If using Thermomix bread tin, remove lid and turn bread onto cooling rack immediately.

Leave to cool completely. Loaf can be stored in a bread bag in the fridge for roughly a week, or sliced & frozen for up to 2 months.

Accessories you need

Measuring cup
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Spatula TM5/TM6
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Tip

This recipe is a variation on the Five Seed Bread recipe on Cookidoo https://cookidoo.com.au/recipes/recipe/en-AU/r68697 which has been adapted to gluten free by my husband, Nick.

Well & Good Brand is our preferred Gluten Free Flour as it makes a fluffier loaf.

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.