I came across this recipe many years ago and tweaked so many times over until … et voila … A fabulous tasting wholemeal bread that reminds me of German rye! Apparently, I should sell it – the taste and texture is that good!

Ingredients:

• 100g buckwheat (or millet/rice, if wished)
• 50g almonds or almond meal in next step
• 50g sunflower/pumpkin seeds to keep it grain-free (could also use jowar/sorghum seeds or millet)
• 10g linseeds
• 100g chickpea flour
• 150g tapioca flour or arrowroot (or cornflour, at a push)
• 1 tsp salt
• 1 tsp bicarb
• 1 tsp baking powder
• 20g psyllium husks (1/3 cup or 4 x 20ml tablespoons) – at a push, use 2 tsp xanthan gum
• 20-30g molasses (optional – if you would prefer a darker coloured bread)
• 1 tsp apple cider vinegar
• 400g water (sparkly, if possible)
• 20g olive oil
• 2 tsp dried yeast
• 2 tsp caraway or fennel seeds, or a mixture of both

*Nb if you use millet, rice, cornflour or jowar/sorghum seeds then it will NOT be grain free*

Method:

Mill speed 9 / 1 minute:

• 100g buckwheat (or millet/rice, if wished)
• 50g almonds or almond meal in next step
• 50g sunflower/pumpkin seeds to keep it grain-free (could also use jowar/sorghum seeds or millet)
• 10g linseeds

Add and sift speed 6 / 6 seconds:

• 100g chickpea flour
• 150g tapioca flour or arrowroot (or cornflour, at a push)
• 1 tsp salt
• 1 tsp bicarb
• 1 tsp baking powder

Set aside

Add to TM bowl and set for 3 minutes / 37 deg / speed 2:

• 20g psyllium husks (1/3 cup or 4 x 20ml tablespoons) – at a push, use 2 tsp xanthan gum
• 20 molasses (optional – if you would prefer a darker coloured bread)
• 1 tsp apple cider vinegar
• 400g water (sparkly, if possible)
• 20g olive oil

After 2 minutes, Add and mix for the extra minute:

• 2 tsp dried yeast

* Nb should be a ‘gel’ mixture *

Add and mix 15 seconds / speed 5:

• 460g or so flour mixture
• 2 tsp caraway or fennel seeds, or a mixture of both

Scrape down the sides and repeat blend, if necessary

Knead 3 minutes

The dough should be quite stiff. Turn out onto a greaseproof sheet, releasing the base and blade to enable you to scrape out the remnants of dough, if necessary.

Knead into a ball or cylindrical shape with wet hands, smoothing it out nicely. Then place in your desired loaf tin (I use a 1/2 lb loaf tin) and cover loosely. Put into a warm place for 30 minutes or so. I find my dehydrator at 40 degs works quite well.

Heat oven to 180 deg fan.

Once the dough has risen, cover loosely with foil, leaving space for further rising, and bake for 50-55 minutes at 180 degs.

You will have yourself a lovely wholemeal bread-looking loaf that doesn’t crumble when you slice it.

Happy Cooking!