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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
  • 6
    1h 50min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      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!
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Recipe's preparation

    Follow Guided Cooking for Five Seed Bread from Cookidoo
  1. 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.
  2. Preheat oven to 200°C, fan forced
  3. 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.


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  4. Proving & baking
  5. 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.
  6. 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.
  7. 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.
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Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    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.

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Comments

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  • 'Made this for the first time yesterday. 'Couldn't...

    Submitted by sjdaotearoa on 3. March 2021 - 12:39.

    'Made this for the first time yesterday. 'Couldn't help myself and carved off the end slice while still hot and covered in butter - fluffy and delish! I think though this made some of the moistness evaporate so not so moist and fluffy today but still great toast. I'll comment again when I've let the whole loaf cool before cutting into it. Thanks for posting and thanks to you husband for the recipe.

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