Gluten-Free Seed Bread
Thermomix recipe: Gluten-Free Seed Bread. Ready in 70 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 300 g warm water (37°C)
- 10 g granulated sugar (or maple syrup)
- 7 g dry active yeast (1 sachet)
- 300 g gluten-free bread flour blend (ensure it contains xanthan gum, or add 1 tsp separately)
- 20 g psyllium husk powder
- 80 g mixed seeds (sunflower, pumpkin, flax, chia), plus extra for topping
- 5 g fine sea salt
- 20 g olive oil, plus extra for greasing
Instructions
- Add 300 g warm water and 10 g sugar to the mixing bowl. Add 7 g dry active yeast. Mix 2 min / 37°C / Speed 2 to activate the yeast.
- Add 300 g gluten-free bread flour blend, 20 g psyllium husk powder, 80 g mixed seeds, and 5 g fine sea salt to the bowl.
- Add 20 g olive oil. Select Dough mode and knead for 3 minutes.
- Lightly oil a large bowl. Transfer the dough from the Thermomix bowl into the oiled bowl. Cover with a clean kitchen towel or cling film and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Preheat your oven to 190°C (375°F). Lightly grease a 20x10 cm (8x4 inch) loaf tin.
- Gently punch down the risen dough and shape it into a loaf. Place it into the prepared loaf tin. Sprinkle the top with extra mixed seeds, if desired.
- Cover the loaf tin loosely with a clean kitchen towel and let it rise again in a warm place for another 30-45 minutes, or until visibly puffy.
- Bake in the preheated oven for 45-55 minutes, or until golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, you can loosely cover it with foil.
- Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing. This is crucial for gluten-free bread texture.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.