- 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.
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.