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32
WHOLEMEAL BREADS
CHIA, QUINOA AND LINSEED BREAD
INGREDIENTS 1KG 750G 500G
Luke-warm water 390ml 295ml 195ml
Oil 2 tablespoons 1 ½ tablespoons 1 tablespoon
Salt 1 ½ teaspoons 1 teaspoon ¾ teaspoon
Sugar 1 ½ tablespoons 1 tablespoon 3 teaspoons
Wholemeal plain flour 600g / 4 cups 450g / 3 cups 300g / 2 cups
Chia seeds 1 tablespoon 3 teaspoons 2 teaspoons
Linseed 2 tablespoons 1 ½ tablespoons 1 tablespoon
Quinoa 1 ½ tablespoons 1 tablespoon 3 teaspoons
Bread improver ¾ teaspoon ½ teaspoon ¼ teaspoon
Milk powder 2 ½ tablespoons 2 tablespoons 1 tablespoon
Yeast: active dry 1 ¾ teaspoons 1 ¼ teaspoons 1 teaspoon
Milk, for brushing 1 tablespoon 1 tablespoon 1 tablespoon
Extra linseed, white and
brown quinoa, for crust
2 tablespoons 2 tablespoons 2 tablespoons
Additional steps
1. Place ingredients into the bread maker pan in the order listed. Do not add milk or extra
grains for crust at this stage.
2. When there is 1 hour left in the cycle, gently brush top of dough with a little
milk and sprinkle seeds over top of dough. Close lid and continue cooking.
This step is optional.
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