Gluten-free Multi Grain Bread

  1. 100gm cracked Buckwheat groats or quinoa
  2. 20gm flaxseed
  3. 10gm poppy seeds
  4. 350gm lukewarm water
  5. 7gm yeast
  6. 10gm sea salt
  7. 350gm gluten-free flour (make your own blend with brown rice flour, tapioca flour, almond flour or use Pamela’s gf bread flour)
  8. 20gm olive oil or butter
  9. 10gm sesame seeds
  10. 2Tb Sunflower seeds
  11. 2Tb Pumpkin seeds

This recipe takes 45 mins normally but with the Thermomix I took 10mins to prepare the dough.

Method

  1. Grind buckwheat groats with flaxseeds and poppy seeds to powder on speed 9 for 3 mins
  2. Add lukewarm water, salt, yeast and mix at speed 7 for 6 sec
  3. Add the gf flour blend and knead for 2mins. In last 20 seconds, add pumpkin, sunflower and sesame seeds.
  4. Remove from bowl on to floured board and knead dough into a ball and place in a oiled bowl and cover with towel to let stand  for 40-60min or until dough has doubled in size
  5. Place dough on clean board, punch dough with fist and knead into a ball. Roll dough into loaf shape
  6. Place onto lightly floured baking tray and cover with dish tower and stand for 30 mins until double in size
  7. Preheat oven to 210 C
  8. Bake for 40mins till bread sounds hollow when tapped on base
  9. Let cool for 10 mins before slicing