- 30 g chia seed
- 625 grams water
- 1 tablespoon dry yeast
- 1 tsp Maple syrup
- 2 tablespoon olive oil
- 2 tablespoon Maple syrup
- 30 g Psyllium husk
- 390-455 grams Teff flour, divided 390 g, 65 g
- 55 grams tapioca starch
- 1.5 tsp himalayan or sea salt
1h 20minPreparation 20minBaking/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!
Place 30 g chia seeds in the bowl. Grind 10 sec/sp 9 or until you don't hear any more chia flying around the bowl. Set aside in a small bowl.
Add 625 g water to mixing bowl. Warm 4 min/40 C/sp 1. Add 1 Tbsp yeast and 1 tsp maple syrup to bowl. Mix 20 sec/sp 2. Let rest 8-10 min until foamy.
Meahwhile place a bowl on the lid of the Thermomix and weigh in dry ingredients. Start with 390 g teff flour. The remaining 65 g can be added at the end if needed. Also, prepare a bread tin by oiling generously.
Add in 30 g of psyllium husk and ground chia seeds. Whisk 5 sec/sp 3. Let stand 2 minutes (no longer). Whisk again 5 sec/sp 3.
Add the dry ingredients into the bowl with the liquids. Mix 30 sec/sp 5 or until all flour is incorporated. Scrape down sides.
Knead dough 2 min/. Upturn bowl over a silicone Thermomat dusted with extra teff and twist blades. Most of the dough will fall out. Scrape remainder with spatula. Then place bowl back onto base and Turbo/1 sec to clean off blades. Scrape again.
By hand, knead the dough until it stays together and is not too sticky. Keep adding flour little by little. I keep a little pile of it on the corner of my mat and once the dusting is incorporated, I sweep some more over the mat. The texture you are aiming for is not sticky and not dry but cohesive and pliable.
When it is the right consistency, take your dough and roll it into an oblong dough shape. Place loaf in a loaf pan and cover with the silicone mat or a damp tea towel to rise. Let rise till approximately doubled (1 hour or so).
Preheat oven to 190 C. Bake 55- 60 minutes until loaf sounds hollow when tapped. Place on a rack in the pan for 10 minutes. Then remove to rack to cool completely.
Accessories you need
Teff flour is very expensive unless you find a good place to buy in bulk. To reduce the cost of this loaf you can use sorghum flour for 260 g and teff for 130 g plus the extra 65 g if needed.
If desired you can make this bread into 'pitas' or flatbread. Break off a piece of the dough and flatten into pita sized rounds with oiled hands. Let rest for about 5-10 minutes. Preheat a BBQ plate or cast iron skillet that has been lightly oiled. Place breads on the flat plate and close BBQ/ put a lid on the skillet. Cook for 2.5-3 minutes then flip when nicely browned. Cook for an additional 1-3 minutes until the bread springs back a bit when pressed with your finger. Remove and let cool. Use as desired.
You can do the above with just some of the dough and make a smaller loaf as well. If you do this, reduce loaf baking time to approximately 45 minutes.
This recipe was adapted for the Thermomix from the cookbook Nourishing Meals.
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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