Recipe by Cyndi O’Meara

Ingredients – dry

• 110g of brown rice

• 110g of white glutinous rice

• 80g of millet or quinoa

• 140g of Arrowroot or Tapioca flour or Sago

• 40g of Besan Flour or dried chickpeas

• 40g mixed seed of choice (Sesame/Sunflower/Linseed)

• 2 tsp Xanthan gum or Guar gum

• Sachet of dried yeast (7g)

• 1 heaped tsp sea salt

• 20g of Rapadura or raw sugar

Ingredients – wet

• 400g luke warm water (increase to 550g if using sago and dried chickpeas)

• 30g Macadamia nut oil or Olive Oil

• 1tblsp Apple Cider Vinegar

• 2 eggs

Method

Add rice and millet to TM Bowl and mill for 1 minute, speed 8 (include sago and dried chickpeas if using). Add all other dry ingredients.

Add wet ingredients to TM Bowl, and mix, speed 7 for 6 seconds.

Knead for 25 seconds, and mix for 1 minute, speed 4. (Add 2 Tblsp of water if mixture is too thick to move with the speed)

Leave to prove in a warm place in lined bread tin or on a tray, free form for 20 – 30 minutes

Add seeds to top or drizzle with oil and add seeds.

Bake in oiled bread tin or free form on a tray at 200°C for 30 to 40 minutes, check by inserting a skewer, when clean remove bread from oven. Remove from tin, if crust is soft/damp, place in over up side down and cook for a further 10 minutes. Cool and serve with favourite topping

Recipe taken from ‘Changing Habits Changing Lives – Cyndi O’Meara