This recipe from Gina is similiar to her Gluten Free loaf but with the addition of some yummy dried fruit and spices. It cuts beautifully, toasts like a dream and should have you salivating for more...just add a good schmear of Cinnamon Vanilla Butter and you’re in breakfast heaven. Or morning tea heaven for that matter. Get your Crio Bru on and you can truly get winter time cosy...
Thanks Geens, you did it again! For more of Gina’s fantastic recipes make sure you head over to her social media links on this post and say hi!
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- 75 Grams currants
- 75 Grams cranberries
- 50 Grams Apricots
- 50 Grams natural sultanas
- 110 Grams basmati rice
- 110 Grams brown rice
- 80 Grams whole millet seeds
- 40 Grams white quinoa seeds
- 140 Grams arrowroot flour
- 20 Grams sunflower seeds
- 20 Grams pepitas
- 2 Teaspoons Guar Gum
- 1 sachet dry yeast
- 1 Teaspoon sea salt
- 2 Teaspoons mixed spice
- 1 Teaspoon Ground Cinnamon
- 400 Grams filtered water
- 30 Grams olive oil
- 1 Tablespoon apple cider vinegar
- 30 Grams honey
- 2 large eggs
Line a large bread tin (use a little coconut oil on the tin to help keep the baking paper in place) and set aside until needed.
Measure dried fruit into Thermomix bowl and chop 1 sec/Turbo/4 times. Set fruit aside.
Without rinsing Thermomix bowl, add rices, millet and quinoa to Thermomix bowl and mill 1 min/speed 9.
Add remaining dry ingredients including yeast to Thermomix bowl and mix 15 sec/speed 4. Set aside dry mix.
Without cleaning Thermomix bowl, add water, olive oil, apple cider vinegar and honey to Thermomix bowl and heat 3 min/50°C/speed 1**.
Return dry ingredients to Thermomix bowl including fruit, then add eggs and mix 15 sec/speed 5. The dough will look wet and pasty.
Pour mix into loaf tin and flatten top evenly with spatula. Sprinkle with seeds if desired.
Set dough aside to rise for 30 minutes or so, in a warm spot. Allow the dough to rise within 2-3cms from the top of the tin.
Preheat oven to 180ºC (fan forced) and place oven rack into middle of oven.
Once risen, place loaf in oven and bake for 40 minutes. Check with skewer to ensure the bread is cooked. Remove from oven and place onto a tea towel sitting on a cooling rack. Set timer for 10 minutes.
After 10 minutes, remove bread from baking tin using baking paper to assist in doing this. Place the bread (with the baking paper still around it) onto tea towel. Wrap tea towel loosely around bread and leave to cool.