60 g organic quiona plus extra for sprinkling
60 g buckwheat
40 g linseeds
350 g warm water
350 g bakers flour
7 g yeast (one sachet)
10 g salt
20 g olive oil
Small handful sunflower seeds.
Place buckwheat, quiona and linseeds into mixing bowl and grind for 6 seconds on Speed 7.
Add warm water, bakers flour, yeast, salt and oil and mix for 6 seconds on Speed 7. Knead for 2 minutes, Closed Lid Position on Interval Speed. Add a few sunflower seeds in the last few seconds.
Wrap dough in ThermoMat and put in a warm spot for 40 minutes. Knock down and mould into required shape before leaving to prove for another 20 minutes. Meanwhile, pre-heat oven to 180˚C.
Brush top of loaf with oil or water, sprinkle with quiona seeds and bake for 40 minutes. Allow to cool before slicing.
Recipe contributed by Jean O’Donnell