Instructions
- Preheat oven to 180°. Grease bread tin and set aside.
- Put basmati rice, brown rice, buckwheat and chickpeas into TMX bowl and mill for 30 secs on speed 9 or just until a flour consistency is achieved.
- Add arrowroot flour, pepita, chia seeds, sesame seeds, xanthan and sugar and mix for 10 secs on speed 4. Set aside.
- Put water and yeast into TMX bowl and heat for 2 mins at 37° on speed 1.
- Add back in the flour mix and the remaining ingredients and mix for 15 secs on speed 5. Scrape down sides of the bowl and mix for a further 5 secs on speed 5.
- Pour mixture into the prepared bread tin and prove in warm are for 30 mins or until dough has doubled in size.
- Bake in oven for 40-45 mins. Cool in tin for 5 mins before transferring to a cooling rack.
- Serve warm or store in an airtight container.
