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Quinoa Bread

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Ingredients

1 portion(s)

Quinoa Bread

  • 60 gram quiona, bit extra to sprinkle on top loaf
  • 60 gram buckwheat
  • 40 gram Linseeds
  • 350 gram warm water
  • 350 gram bakers flour
  • 7 gram dried yeast
  • 10 gram salt
  • 20 gram olive oil
  • 20 gram sunflower seeds
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  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    quiona bread

  1. place buckwheat,quiona and linseeds into tmx bowl and mill for 6/sec/speed 7

    add rest ingredients and mix 6/secs/speed7 to combine,then knead for 2mins/closed lid/interval speed,add sunflowerseeds in last 15secs

    wrap dough in thermomat and put in warm spot for 40mins,knock down and mould into required shape and prove for a further 20mins..meanwhile preheat oven tp 180,

    brush top loaf with oil or water,sprinkle with quiona seeds and bake for 40mins,allow to cool before slicing

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Tip

always well cook loaf gives better texture

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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  • Enjoyed this thanks for posting...

    Submitted by Mortie63 on 19. April 2015 - 12:30.

    Enjoyed this, thanks for posting.

    fussy hubby's new favourite!

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  • Thanks for the recipe. The

    Submitted by kmdlharvey on 7. February 2015 - 10:39.

    Thanks for the recipe. The second loaf I made came out better than the first (the first was a bit crumbly), fabulous flavour. I substituted pearl barley for buckwheat. 

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  • I'm not sure what I did

    Submitted by Kriddles23 on 1. February 2015 - 18:04.

    I'm not sure what I did wrong, but it didn't work for me.

    It was way to sticky when it came out (I used the water amount specified), and it didn't rise very much. When it came out the oven it broke up, the outer edges were very crispy and broke up when I tried to cut it up. I made sure the yeast and salt were put in at different times. I will try again, any tips onhow to ensure a better go next time?

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  • Just turned it out of tin and

    Submitted by Katinka on 24. June 2014 - 15:54.

    Just turned it out of tin and looks/smells great.  Reading the other comments this recipe looks to be a great base to experiment with all sorts of grains and seeds. Yum and thanks a million tmrc_emoticons.;)

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  • Lovely bread.  I have a

    Submitted by sikllama on 22. April 2014 - 09:39.

    Lovely bread.  I have a feeling that my tmx was playing tricks on me when measuring the salt (I thought when pouring it in that the scales were not telling me the truth!) and bread turned out way too salty - would keep this in mind next time I make it.  I was unsure it would work at first when the dough was extremely sticky but turned out perfectly. However it will definitely be made again.  Thanks  tmrc_emoticons.)

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  • very successful thx for

    Submitted by Corinnaconte on 6. February 2014 - 19:12.

    very successful thx for sharing

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  • Hi there,  this looks great

    Submitted by regi on 27. January 2014 - 17:29.

    Hi there,  this looks great although I dont have linseeds.   Any suggestions on what could I use instead?  Could I leave them out altogether & just increase another ingredient?  Many thanks tmrc_emoticons.)

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  • Looks interesting - will try

    Submitted by Officefather on 16. January 2014 - 23:38.

    Looks interesting - will try it out; probably substituting chia for linseed; and kibble wheat for buck wheat;

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  • Great bread!  Thanks for the

    Submitted by amiatu on 10. January 2014 - 17:25.

    tmrc_emoticons.) Great bread!  Thanks for the recipe.  It's my family's fave in the Thermomix so far.  I'm going to try 1.5 quantity next time to make the loaf a bit taller.  Love it.  Thanks! 

     

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  • Lovely tasting bread. This is

    Submitted by diabel on 31. December 2013 - 08:59.

    Lovely tasting bread. This is the best bread I've made in the thermomix.

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  • Made yesterday morning. All

    Submitted by Ctas on 10. November 2013 - 11:50.

    Made yesterday morning. All by breakfast this morning. Delicious.

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  • Made this bread yesterday. A

    Submitted by Jan T on 28. September 2013 - 10:35.

    Made this bread yesterday. A real success! Thanks for the recipe! tmrc_emoticons.)

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  • I've not had too much success

    Submitted by kelsabels on 27. May 2013 - 13:54.

    I've not had too much success with bread in the thermie, but this bread came out light and fluffy!! I didn't have any linseeds, so exchanged with chia seeds. I only had frozen cooked quinoa, so used that and ground it with the buckwheat etc. I added a bit of psyllium husk and it came out beautifully!! I'm always on the look out for low GI recipes and this oneshould be better than standard bread hopefully! We will see what my blood sugar say after!! tmrc_emoticons.)

    Kelly Fox Gentle stir setting

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  • Just made your recipe again. 

    Submitted by Ros Teirney on 3. February 2013 - 22:14.

    Just made your recipe again.  tmrc_emoticons.)  Still nice!

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Hi if you buy presoaked you

    Submitted by thermo-envy on 10. January 2013 - 11:05.

    Hi if you buy presoaked you can grind into flour and use,pre ground flour loses nutrition very quickly so grind as needed.

     

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  • This bread is really

    Submitted by Foxy thermo girl on 9. January 2013 - 21:02.

    This bread is really delicious although my research on Quinoa suggests that it is indigestible unless it has been soaked or cooked first. I cooked my Quinoa first and added the 70g of cooked Quinoa to the other ingredients once it was cool and well drained. No need to mill. I also added a little psyllium husk to make up for the extra moisture in the cooked quinoa. Great recipe!!  tmrc_emoticons.)

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  • Instead of buckwheat I used

    Submitted by lmdwyer on 5. January 2013 - 16:16.

    Instead of buckwheat I used wholeweat grains and instead of linseed I use Chia seeds. Best bread I have made in my thermo so far! Thanks for the recipe! Kids loved it! 

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  • Kids loved it!

    Submitted by nicolealy78@gmail.com on 21. November 2012 - 10:31.

    Kids loved it!

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  • no dont rinse you wont be

    Submitted by thermo-envy on 1. September 2012 - 11:44.

    no dont rinse you wont be able to mill if wet or damp most quiona is pre rinsedtmrc_emoticons.)  i usually buy organic and ive never had problem

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  • HI, this recipie looks great

    Submitted by Trumper on 1. September 2012 - 10:25.

    HI, this recipie looks great - am wondering if you rinse the quiona seeds before you mill them?  Some quiona I buy seems to have a bitter taste, so I am in the habit of rinsing any quiona seed I buy.  Thanks.

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  • Sofar this is my favourite of

    Submitted by debstirau on 3. July 2012 - 18:48.

    Sofar this is my favourite of the breads I've tried on the Thermomix.  I didn't have buckwheat so used a bit more quinoa and flour, but will bemaking it again as per the original recipe!

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  • Beautiful bread. I didn't

    Submitted by eirian on 1. July 2012 - 15:38.

    Beautiful bread. I didn't have buckwheat so I substituted chia seeds.Everybody loved it. Thank you tmrc_emoticons.)  

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  • Beautiful bread. I didn't

    Submitted by eirian on 1. July 2012 - 15:38.

    Beautiful bread. I didn't have buckwheat so I substituted chia seeds.Everybody loved it. Thank you tmrc_emoticons.)  

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  • This was really easy and

    Submitted by spiderpig on 16. March 2012 - 10:50.

    This was really easy and really yummy, even the non-health-eating husband went back for seconds and thirds.  I let it do the first rise in the tmx and it touched the lid, I nocked it back with 7 sec on the intermittent setting. I found the mix really wet though so I ended up tipping it onto a flour dusted piece of gladbake and popping the whole lot into its baking tin for the second rise.

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  • I would like to thank you for

    Submitted by Ros Teirney on 6. February 2012 - 18:30.

    I would like to thank you for the recipe and congratulate you.  Your instructions resulted in an excellent loaf of bread, which was pleasantly (but not overly) crunchy,  easily sliced and most appreciated.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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