- 110g Basmati or Jasmin rice
- 110g brown rice
- 80g millet
- 40g chickpea, dried
- 140g arrowroot or tapioca starch
- 40g sesame seeds
- 40g Linseeds
- 2tsp xanthan gum
- 1tsp salt
- 2Tbsp honey
- 400g water
- 2 tsp instant yeast
- 30g olive oil
- 1tsp apple cider vinegar
- 2 eggs
1h 45minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please 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!
- Add rices, millet and chickpeas to TM bowl and mill for 1 minute/Speed 10.
Add Arrowroot flour (or Tapioca Starch) Seeds, xantham gum, salt and mix 10 seconds/ Speed 4. Empty into another bowl and set aside.
Tip honey, waster and yeast into TM bowl and mix 1 min/37deg/Speed 1.
Add oil, ACV, eggs and flour back into bowl and mix 20 seconds/ Speed 5, scrape down sides of bowl with spatula and mix again for another 5 seconds/Speed 5.
Knead for 4 mins before leaving in TM bowl to rise for 10 mins.
Transfer into a greased Bread tin and pop in oven at 30 degrees with a bowl of boiling water in bottom of oven for 45 mins.
Bake for 40 mins at 180 degrees, then add another 5 mins at 200 degrees. Turn out of tin onto oven shelf unside down and let cool.
Recipe is able to freeze once sliced.
Accessories you need
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.